Comments on: Coconut Almond Granola

By: Suzanne

Suzanne — Thu, 28 Jul 2011 11:13:03 +0000

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.

By: kristine

kristine — Mon, 07 Mar 2011 04:06:52 +0000

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.

By: Nancy

Nancy — Mon, 21 Feb 2011 00:34:52 +0000

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!

By: Michelle

Michelle — Tue, 18 Jan 2011 10:06:35 +0000

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.

By: Katie

Katie — Mon, 26 Apr 2010 00:16:51 +0000

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!

By: Sienna

Sienna — Wed, 10 Mar 2010 17:30:19 +0000

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

By: Jill

Jill — Thu, 25 Feb 2010 21:48:27 +0000

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

By: Jill

Jill — Sat, 06 Feb 2010 22:55:27 +0000

Just made this now–oh so good!

By: Jeanne

Jeanne — Sun, 20 Sep 2009 20:14:18 +0000

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.

By: Sandra Mort

Sandra Mort — Fri, 18 Sep 2009 15:31:19 +0000

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