Coconut & Almond Granola
Servings: 4 cups
With a blend of coconut, almond, oats and cinnamon, this Coconut & Almond Granola is perfect for an easy weekday breakfast or to serve to guests! Plus it's an easy DIY gift for the holidays.
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Ingredients
- 1 1/4 cup large flake oats
- 1 cup unsweetened shredded coconut
- 1 cup almonds, chopped roughly
- 2 tbsp ground flaxseed
- 1 tsp cinnamon
- 3 tbsp coconut oil, melted measure solid then melt
- 2 tbsp honey
- 2 tbsp almond butter
- 1/2 cup coconut flakes
Optional: 1/2 cup dried cranberries
Instructions
- Pre-heat oven to 325F. Line a large baking sheet with parchment paper.
- Measure a cup of almonds and chop them roughly. Then stir the almonds with the remaining dry ingredients (oats, coconut, flax seed & cinnamon).
- Measure coconut oil (solid form) and then melt; to that add the honey and almond butter. Stir the wet ingredients and then pour over the dry, stirring with a fork until coated.
- Pour granola mixture onto the parchment paper, spread out evenly and pop in the oven.
- Bake at 325F for 10 minutes, stir the granola, then bake for 10 more minutes.
- Cook's Note: After 20 minutes it will more than likely be nice and golden. However, if its not quite golden yet, place back in the oven for another 3-5 minutes – just watch it carefully so it doesn't burn.
- Once cooled, add in the coconut flakes (and optional dried cranberries) and mix. Then place in a container with a tight-fitting lid and store for up to a week.
Notes
- If you don't have almond butter, peanut butter or cashew butter will also work.
- A great substitution for the flax is chia seeds!
Tried this recipe?Mention @cookinginmygenes or tag #cookinginmygenes!