Coconut Almond Granola
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.
http://my.springpadit.com/s?partner=katheats&source-type=recipes&source-url=http://www.KathEats.com/favorite-foods/coconut-almond-granola/
{ 20 comments… read them below or add one }
kath,
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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!
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?
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!
This looks yummy! I’m going to make some today. Thanks for the recipe!
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?
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
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?
Jasmine T,
You can use any oil or probably just leave it out and see what happens. It’ll probably be fine.
K
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.
Hey!
I made this last weekend and have been enjoying it in yogurt at work everyday!! It’s so tasty!
Thanks!
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.
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!
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!
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
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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Generally clumpy granola is from lots of sugar and oil. Lowfat, low sugar granola doesn’t stick together like that.
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.
Just made this now–oh so good!
Just made this again–twice in one month–it really is that good!
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