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Coconut Granola Recipe

coconut granola

There aren’t many things that make a home smell better than baking granola. Cinnamon, vanilla, maple syrup baking together into a heavenly bliss— oh it’s incredible. So good, I can never go back to the box now that I’ve made it from scratch.

SO.
MUCH.
BETTER.

And this recipe uses real maple syrup and unrefined coconut oil— which ups the healthiness and tastiness to a whole new level.

coconut granola

Are you a coconut addict yet? I’ve been using it for baking for a year now and love it. I also use it as moisturizer, in my toothpaste, for a deep treatment for my hair and all these other things you can read about here.

coconut granola

coconut granola

Coconut Granola

This simple, healthy coconut granola was inspired by Two Peas and their Pod. I tweaked it slightly for personal preference. I like my granola to have clusters in it, and to do so you need to use a flour to hold it together. I use almond flour from Trader Joe’s and it works great.

ingredients:

2 cups old-fashioned oatmeal
1/4 cup almond flour
3/4 cup sliced almonds
2 tbs brown sugar
1 tsp cinnamon
1/4 salt
5 tbs coconut oil
1/2 cup pure maple syrup
1 tsp vanilla extract

raisins (optional)
3/4 c shredded sweetened coconut (optional)

 

directions:

1. Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.

Note: Some people recommend using a Slipat, but it takes a lot longer to cook it and it’s never really crunchy. The best way for me is using a pizza pan with air holes in it. I put the parchment paper on that and it comes out nice and crisp.

2. In a large bowl combine oats, almond flour, sliced almonds, brown sugar, cinnamon and salt. In a small bowl, warm coconut oil and maple syrup to room temp (I use the microwave on low power). This keeps the coconut oil from turning solid, which makes it harder to mix the ingredients evenly.

Then whisk together coconut oil, maple syrup, and vanilla extract. Pour liquid mixture over dry ingredients and stir until dry ingredients are well-coated.

3. Pour the granola mixture onto the prepared baking sheet. Spread granola into an even layer. Bake for 30 minutes or until granola is golden brown, stirring every 10 minutes. Let granola cool completely. If you want to add raisins, now is the time to do it.

Store in an air-tight container for up to 1 month.

A passion for organics

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15 Responses to Coconut Granola Recipe

  1. Joy Beyond Fifty August 10, 2012 at 12:28 pm #

    This recipe sounds yummy and healthy…I will definately give it a try, and make our home smell good too!

    • Lianne January 12, 2014 at 7:51 am #

      I would like to make this for my daughter to bring to school but with all the nut allergies they are restricted, can I make this without almond flour and if so should I use regular flour or none at all?
      Thanks

      • Rose January 26, 2014 at 10:34 am #

        I’ve made this with regular flour and it clumps just fine :)

  2. Keshia August 18, 2012 at 10:12 pm #

    THIS WAS AMAZING! I made it on Wednesday and we’re now down to about a cup. Ooops! Great recipe! I had a box of Nutiva goodies to test out so my batch was extra coconutty! I used coconut sugar instead of brown sugar and I’m not big on maple syrup so I used honey. It was a little too sweet for guilt free snacking. I also didn’t have almond flour and wanted clumps so I tried oat bran. It didn’t clump the same but that hasn’t slowed my boyfriend or me down! I will definitely be making this again. Thank you!

  3. Family Sponge August 20, 2012 at 7:38 am #

    So glad you enjoyed it Keshia! I’ve never heard of coconut sugar— I am gonna have to try it. Thanks for sharing your tweaks— I have a new sugar to try out now.

  4. Jackie September 17, 2012 at 5:30 pm #

    Just cooled off now! So good and easy! I think I will cut down on the honey next time because I like things a little less sweet than most recipes. I saw coconut sugar at Sprouts today, but didn’t get it. I’d like to try that next time. Also, I used unsweetened shredded coconut.

  5. Kori January 8, 2013 at 10:27 am #

    Thank you so much for sharing! Granola is a staple in our house and this one is now at the top. I changed it up a bit with what I had. I subbed 1/4 c chia seeds for the almonds and added sweetened coconut in the last 5 min of baking. Also used dark amber 100% pure maple syrup and I think that really gave it a nice taste.
    Husband asked me to make a second batch immediately :)

    • Family Sponge January 8, 2013 at 8:43 pm #

      Glad you liked it Kori! It gets a little addictive, I must say. :)

  6. Michael March 1, 2013 at 11:32 am #

    Making this right now! i’ll let you know. thanks for the simple recipe :-)

    • Family Sponge March 1, 2013 at 11:36 am #

      Simple is my middle name. :) Hope you enjoy Michael. —Jen

  7. Michael March 2, 2013 at 6:07 pm #

    The best granola i have ever had !:D

  8. Jackie April 7, 2013 at 1:00 pm #

    This was FANTASTIC. I made a double batch, and cut down the syrup by half and it was still the best granola I’ve ever had. Even my hubby, who generally turns up his nose at things like this, said it was wonderful. Thank you!!

  9. olivia December 11, 2013 at 9:15 pm #

    This is sooo yummy! I just finished making a triple batch and packaged it up for Christmas gifts. Thanks for the delicious recipe!

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