Coconut Almond Granola

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The Mix:

  • 2 cups rolled oats (I used thick cut, but old fashioned rolled oats are fine)
  • 1/2 cup sliced almonds
  • 1/2 cup unsweetened coconut
  • 2 tbsp honey
  • 2 tbsp canola oil
  • 1 tbsp brown sugar
  • 1 tsp vanilla

Preheat oven to 300*. Heat honey until thin. Add other coatings. Mix well. Add coconut, almonds and oats and stir to coat well. Spread onto a well greased with cooking spray non-stick cookie sheet and bake for 15 minutes. Stir mixture. Bake for another 5 minutes. Stir again. Bake 2-7 minutes more, until mixture is golden brown.

Makes about 4.5 cups. Each 1/4 cup is about 100 calories.

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http://my.springpadit.com/s?partner=katheats&source-type=recipes&source-url=http://www.KathEats.com/favorite-foods/coconut-almond-granola/

{ 32 comments… read them below or add one }

1 Fit4Life June 18, 2008 at 2:42 pm

kath,
i just made this and it is SO.GOOD! even considering i burnt it! you always come up with the most delecious creative recipes! keep up the great work! :o)

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2 Carrie H June 18, 2008 at 2:52 pm

I burned mine too … But is wasn’t good. It was black and almost set off my smoke alarm! :0) All I had was sweetened coconut, though, so I wonder if that was the cause?

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3 Dorothy September 4, 2008 at 10:50 am

I’m so glad that you recently blogged about making this again! I had been meaning to make it, but completely forgot until now… and it’s excellent!!
I cooked mine for 10 + 5 + 3 minutes, and it was perfect! Thanks for another great recipe!

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4 shawna September 8, 2008 at 11:28 am

This looks yummy! I’m going to make some today. Thanks for the recipe!

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5 Amisha October 23, 2008 at 4:54 pm

Kath – how did you get your granola to be clumpy like that? I always see granola in chunks, but mine wasn’t like that at all. Every kernel separated. Hmm… Any ideas?

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6 Kath October 23, 2008 at 5:07 pm

Amisha,
Mine is never clumpy either, which I kinda like because it means it goes down slower. There is a secret to clumpy granola, but I just don’t know what it is. It has to do with the stirring. I think you are NOT supposed to stir at all for clumps. Even after it cools. One batch I made was more clumpy than the rest and I think it’s because I didn’t stir it as it cooled.

Kath

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7 Jasmine T January 26, 2009 at 10:36 am

Kath, I got the ingredients to make this granola, but I can’t bring myself to use canola oil. The nutrition stats are just crazy. Can I skip the oil? Or use some olive oil? Or extra honey? Any way to do this without taking the dive to canola oil? Or do you find it makes a big difference?

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8 Kath January 26, 2009 at 1:55 pm

Jasmine T,
You can use any oil or probably just leave it out and see what happens. It’ll probably be fine.

K

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9 wynne February 20, 2009 at 10:54 pm

Try using organic coconut oil (solid at room temperature, melts down to the touch). It’s a much healthier alternative, and the flavor is wonderful. Although I’ve never made this recipe, it’s an oil I love to work with.

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10 A in SFL April 1, 2009 at 11:49 am

Hey!
I made this last weekend and have been enjoying it in yogurt at work everyday!! It’s so tasty!
Thanks!

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11 Kelly May 20, 2009 at 12:39 am

to me, this recipe isn’t very precise on how to do it. It says heat honey til thin, heat it in what? 2T of anything is hard to put in a pan and heat.

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12 Jelli May 29, 2009 at 3:25 pm

This yummy granola can also be made in a slow-cooker on low for approximately 5 hours. Just be sure to watch that it doesn’t get too brown!

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13 Hilary July 20, 2009 at 4:16 pm

Kath,

This sounds delicious. I am going to make it tonight, but I was wondering what your thoughts are on substituting the canola oil for egg whites? I have heard adding egg whites to granola is an excellent way to add protein, and that the most important thing with making granola is the liquid to dry proportion (and slow cooking etc.), so I figured this could reduce the fat and add protein! Thoughts?
Hope you had a safe flight!

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14 Kath July 20, 2009 at 8:19 pm

Hilary ,
I have never heard of adding egg whites, but I bet they would work. Just not too much liquid? Let me know if you try it!

K

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15 Jennifer August 21, 2009 at 11:19 pm

I made this a few weeks ago subbing coconut oil for the canola and it is hands down the very best granola I’ve ever had…store bought or homemade! I ran out this week so will be making more this weekend. So easy and so very delicious! Thanks for sharing :).

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16 Sandra Mort September 18, 2009 at 10:31 am

Generally clumpy granola is from lots of sugar and oil. Lowfat, low sugar granola doesn’t stick together like that.

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17 Jeanne September 20, 2009 at 3:14 pm

I just made this and my house smells incredible. I used the egg white idea in lieu of canola oil, and it worked fine, as far as I can tell. I plugged the recipe info into myfooddiary.com’s recipe calculator, and it tells me that 1/5 of this recipe has 215 calories, 8.3 grams of fat, and 7.2 grams of protein. I love the protein stat especially. The way mine came out, those stats apply to a 60-gram serving, which is pretty generous. The granola is so tasty and there’s so much of it- I’m thinking that lunch for the whole week is going to be yogurt and granola! Thanks, Kath. This is the first of your recipes that I’ve made, and I’m positive I’ll be making many more.

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18 Jill February 6, 2010 at 5:55 pm

Just made this now–oh so good!

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19 Jill February 25, 2010 at 4:48 pm

Just made this again–twice in one month–it really is that good!

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20 Sienna March 10, 2010 at 12:30 pm

Holy Cow! AWESOME! I have now made this recipe for my family about 6 times (in about a week and a half) and every time we love it more and more! Thank you thank you thank you! Someone else on here mentioned using coconut oil which is what I have been using as well- AWESOME! I’m baking some of your maple pecan as we speak :)

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21 Katie April 25, 2010 at 7:16 pm

My boyfriend and I made this tonight and it was awesome! We added ground flax seed to it, just to add that little extra nutrients. Thanks! It was a nice treat!

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22 Michelle January 18, 2011 at 5:06 am

Yum, great recipe! I substituted coconut oil and added egg white, delicious. Clumpy granola is made by flipping it midway through baking instead of stirring, and allowing it to cool completely in the pan.

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23 Nancy February 20, 2011 at 7:34 pm

Thank you for this wonderful recipe! I substituted chopped walnuts for the almonds and baked it for less time (10 minutes, 2 minutes, 5 minutes) and it is delicious. I was afraid that it would bee too sweet for my taste, but it is perfect. Love the blog!

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24 kristine March 6, 2011 at 11:06 pm

I have been making granola for years and have learned so much. A trick to clumpy granola is to add an egg white that has been beaten until frothy. You should also let the granola cool in the pan it was baked in, never stirring after it comes out of the oven; this retains some clumps as well. For a chewier granola you can add fruit purees, in place of the oil, banana, peach, applesauce, pretty much anything works.

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25 Suzanne July 28, 2011 at 6:13 am

Just made my second batch of this stuff. So good. In the second rendition, I added dried blueberries, subbed almond extract for the vanilla and omitted the coconut. Seriously good. I really like just the hint of sweetness the honey & brown sugar provide. Nothing overpowering. Perfect.

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26 Eve March 28, 2012 at 4:51 pm

Tried and loved this recipe, so i thought i’d do a good turn and share one of my favorites, http://rkbrownrice.tumblr.com/post/19959642512

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27 Beth April 30, 2012 at 4:10 pm

Yummy!! Made mine with the extra virgin coconut oil and added pumpkin seed, sunflower seeds and a touch of cinnamon. I also used agave nectar instead of brown sugar (I just didn’t have any). It all worked out beautifully! Thanks for the recipe!!

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28 Tiffany May 19, 2012 at 7:58 pm

I made this today, it was wonderful! I used coconut oil and raw honey. I also baked it for 15 minutes stirring once and it was perfectly golden. Thanks for the recipe Kath!

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29 Anne June 22, 2012 at 10:59 am

Love this! Substituted sugar free maple syrup for the honey and added 1/4 tsp. salt. Yummy :)

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30 Brianna(thecatcallstheshots) February 8, 2013 at 11:43 am

Just made this and it cooked pretty quickly. I would recommend checking it after 10 minutes and going from there. Otherwise, a delicious granola recipe~

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31 Robin March 23, 2013 at 11:15 am

I love this granola…I made some for a friend as a birthday gift and now anytime I mention making granola (which I do often) she says make that coconut one and make a double batch!!! It’s a favorite!!!

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32 Zanne September 25, 2013 at 6:54 pm

I just got my Fall shipment of almonds today for the year. Had to try some right away, so looked for a good granola recipe. I used yours with the following adjustments:
Put 2 Tbsp coconut oil in large mixing bowl. Microwave 30 seconds to liquefy. Stir in honey & vanilla. Omit brown sugar. Add 2 heaping ½ cups rolled oats and 1 heaping ½ cup each of coarsely chopped almonds, coconut chips, & pumpkin seeds. Added a few shakes of salt. Stirred to coat well. Baked as per above, but flipped, not stirred, to try to get it lumpy. Smells intoxicating while baking! Burnt my tongue noshing on it straight out of the oven — so you know it was yummy! Excellent, but needs a lighter flavor in it, so will add raisins and/or chocolate chips to what I pack for lunch/snack, depending on my mood. First time granola success! Thank you!

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