This easy almond coconut granola is truly one of the best homemade granolas. Toasted coconut, crunchy almonds and hearty oats come together with a hint of cinnamon and almond extract for a simple, satisfying mix. Use it to top yogurt or smoothie bowls, sprinkle it over ice cream or milkshakes, add crunch to fruit salads, or enjoy it straight from the jar.
EASY ALMOND COCONUT GRANOLA
I still remember the first time I made granola and how surprised I was that it came together so quickly with so few ingredients. Homemade granola is versatile — swap in different nuts, seeds or dried fruit depending on what you have. It’s also a cleaner option than many store-bought varieties, which often contain preservatives or extra sugars. Making it at home lets you control the flavors and the ingredients.
HOW TO SERVE THIS SIMPLE GRANOLA
This granola is an adaptable topping and snack. Try it:
- In yogurt or smoothie bowls with fresh fruit
- With milk as a cereal
- Sprinkled over fruit or green salads for added texture
- On ice cream or milkshakes for crunch
- By the handful as a convenient snack
INGREDIENTS YOU’LL NEED TO MAKE THIS EASY ALMOND COCONUT GRANOLA
Most of these are pantry staples. Quantities are given in the recipe card below.
- Old-fashioned oats
- Slivered almonds
- Shredded or flaked coconut
- Flour (all-purpose, wheat, coconut or almond — optional)
- Maple syrup
- Coconut oil
- Almond extract
- Cinnamon
- Salt
- Golden raisins (optional)
HOW BEST TO STORE THIS GRANOLA
Store cooled granola in an airtight container. Kept in a cool, dry pantry it will stay fresh for a few months. If your recipe includes nuts, check their freshness first — rancid nuts will shorten the shelf life. For even longer storage, keep a portion in the freezer and refill your pantry jar as needed.
For more treats follow me on Instagram @thesaltedsweets. Tag or comment if you make this granola — I love hearing how you enjoy it.
Easy Almond Coconut Granola
Brooke Homec
Pin Recipe
10
45
Ingredients
- 3 cups (243 g) old fashioned oats
- 1 cup (108 g) slivered almonds
- 1 cup (80 g) coconut
- 3 tablespoons flour (all-purpose, wheat, coconut or almond)
- ½ cup (112 g) maple syrup
- ⅓ cup (72.7 g) coconut oil
- 1 teaspoon almond extract
- 1 teaspoon cinnamon
- ⅛ teaspoon salt
- ½ cup (72.5 g) golden raisins (optional)
Instructions
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Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
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In a medium bowl, combine the oats, slivered almonds, coconut and flour (or collagen peptides if using).
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In a separate bowl or large measuring cup, whisk together the maple syrup, melted coconut oil, almond extract, cinnamon and salt.
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Pour the liquid mixture over the dry ingredients and stir until everything is evenly coated.
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Spread the mixture in an even layer on the prepared baking sheet.
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Bake for 40–50 minutes, stirring halfway through so the granola browns evenly.
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When the granola is finished, stir in the raisins if using.
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Allow to cool completely, then store in an airtight container.
Notes
Customize it by omitting or swapping ingredients: leave out the raisins, coconut or almonds, or add other nuts, dried fruit, chocolate chips or cocoa nibs.
Measurements are provided in cups and grams; grams yield more precise results.
Stored in an airtight container the granola lasts for several months; freezing extends its shelf life even further.
Nutrition
Carbohydrates: 18 g
Protein: 3 g
Fat: 8 g (Saturated: 4 g)
Sodium: 16 mg
Fiber: 2 g
Sugar: 7 g
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