Crunchy Coconut Almond Granola
I love a good bowl of oatmeal for breakfast, but as we approach summer and the weather heats up the thought of a warm bowl of oats doesn’t hit the spot the same way it does during the colder months. Oats are one of my favorite ways to start the day because they are so filling and keep my satiated for a long time so in the summer I love baking up batches of homemade oatmeal for my breakfasts instead.
This Crunchy Coconut Almond Granola is my go-to recipe! I love the extra coconut-y flavor that it has thanks to 3 different coconut ingredients… coconut oil, coconut sugar and coconut flakes. As a coconut lover myself the over the top coconut flavor is my favorite part of this recipe!
This granola is so tasty sprinkled over some creamy vanilla Greek yogurt or topped with berries and bananas with ice cold whole milk poured over the top. <- this is how I usually eat it, to refuel after a hot summer morning run.
Homemaking granola is great because you can control the level of sweetness/sugar and the quality of the ingredients… and the finished project is much better than most storebought granolas.
With just 8 ingredients and 15 minutes of prep time you can have a batch of this granola ready for a week of breakfasts in no time. Do yourself a favor and whip up a batch now! You’ll thank me when you do 😉
- 1/2 cup coconut oil, melted
- 1/4 cup honey
- 1/4 cup brown coconut sugar
- 1/2 tsp cinnamon, ground
- 1 tsp vanilla
- 1 cup coconut flakes
- 1/2 cup slivered almonds
- 3 cups old fashioned oats
- Preheat oven to 325*F.
- In a medium bowl, whisk together the coconut oil, honey, coconut sugar, cinnamon and vanilla.
- Add coconut flakes, almonds and oats and stir until evenly coated with the oil/honey mixture.
- Evenly, spread oat mixture on a large baking sheet.
- Bake for 15 minutes, remove pan to stir granola around and return to the oven for 10 more minutes.
- Remove from oven and let cool before stirring it again.
- Stir, breaking the granola into chunks of whichever size you desire.
- ENJOY!
- * Delicious on top of Greek yogurt or topped with berries and milk.
- * Store in an airtight container for up to a week.