Anyone else a huge fan of granola? I love adding it to my dairy-free yogurt, smoothie bowls, oats, banana nice cream, anything really. Just eating it from the bag is enjoyable too!
Lots of granolas these days have some fantastic ingredients in them, but are still filled with refined sugars… and LOTS OF IT. Make sure you always read your labels before purchasing an item at the store. A lot of products are getting better, but making your own granola is so easy and I love that you can add in what ever you want. It is a simple way to jazz up your meals.
I love coconut and I love almonds, so why not put them together with some satisfying oats for a tasty and crunchy granola? That’s what we’re gonna do today!
I used unsweetened shredded coconut because I like the texture of it and we don’t need to add any unnecessary sweetness from sweetened coconut. Trader Joe’s makes a variety that is very inexpensive or you can always pick up a little bit from the bulk section at your health food store.
For the almonds, go whichever way you want here just make sure they are raw. You can get chopped almonds, sliced, whole, etc. I like sliced for this but I have used whole as well which are nice.
Add in all the wet ingredients to a medium size bowl and whisk up with a fork to combine. Next, add in the dry ingredients to the wet and toss to combine. Spread the mixture out on a parchment lined pan and pop in your 325°F oven. After about 10 minutes of cooking, toss the mixture around and bake for another 10 minutes. Watch it carefully though because it can burn really fast! (Trust me, I know from experience). You want to just start smelling all the nuts and coconut roasting and for them to have a lightly golden, crisp texture to them but not burned. Take it out and let it cool completely. You can store it in an airtight container for about 10 days.
Coconut Almond Granola
- 1 1/2 cups Old Fashioned Rolled Oats Gluten Free
- 1/2 cup sliced almonds raw
- 1/4 cup shredded coconut unsweetened
- 1 tsp ground cinnamon
- 1/2 tsp vanilla powder
- 1/4 tsp salt
- 1 Tbsp coconut oil melted
- 1 Tbsp almond butter
- 3 Tbsp maple syrup
Add all the oats, almonds, coconut and dried spices in a large bowl and set aside.
In a small dish, melt the coconut oil in the microwave. Then add in the almond butter and maple syrup and stir together until smooth.
Add the oil mixture over the oat mixture and toss together until evenly incorporated.
Lay out on a parchment or silicon lined baking sheet and place in a 325 degree oven for 10 minutes. Toss, then put back in the oven for another 5-10 minutes. Watch closely because it can burn really fast.
Remove from oven with the mixture is crisped up and lightly golden. Cool completely and either eat right away or store in an airtight container for up to 10 days.
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