Go Back
–+ servings

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.

Print

Almond Granola

Delicious and healthy (plus super easy) with toasted coconut and honey, Almond Granola is great to top off a parfait, mix in cereal, or just eat plain!
Course Breakfast, Snack
Cuisine American
Keyword Almond Granola
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Calories 395kcal
Cost $3.23

Ingredients

  • 3 cups (291g) old fashioned oatmeal
  • 3/4 cup (67g) slivered almonds
  • 1/4 cup + 2 tablespoons (120g) honey
  • 1/3 cup (68g) melted coconut oil
  • 1/4 cup + 2 tablespoons (75g) light brown sugar, lightly packed
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt
  • 1/2 cup toasted coconut flakes
  • 1/2 cup dried cranberries

Instructions

  • PREP: Preheat the oven to 325 degrees F. Line a large sheet pan with parchment paper or a nonstick Silpat liner and set aside. Measure out the oats and slivered almonds in a large bowl and set aside.
  • WET INGREDIENTS: In a medium-sized bowl, combine the 1/4 cup + 2 tablespoons honey, 1/3 cup coconut oil (measure when it's melted and not in the hardened state), 1/4 cup + 2 tablespoons brown sugar (measured lightly packed), 1 teaspoon vanilla extract, and 1/2 teaspoon salt. Whisk to combine (microwave for 10-15 seconds if needed to get to stir-able consistency). The oil tends to come to the top, but just mix until as well combined as possible.
  • COMBINE: Pour the honey mixture into the oat and almond mixture and stir with a wooden spoon until well combined and all parts of the oats and almonds are coated.
  • BAKE: Spread the granola evenly onto the prepared baking sheet. Bake for 21 minutes total, flipping and stirring the granola every 7 minutes.
  • LET HARDEN: Remove and allow the granola to set up at room temperature. (It may be soft and not very "granola-like", but it hardens as it dries out so be careful to not over-cook it). Once cool, stir in the toasted coconut flakes and the dried cranberries.
  • STORE: Store in airtight container, out of sunlight, at room temperature for 3-4 weeks (do not refrigerate). Freeze any leftovers for up to 3 months.

Nutrition

Serving: 6servings | Calories: 395kcal | Carbohydrates: 42.4g | Protein: 5.3g | Fat: 24.9g | Sodium: 9.4mg | Fiber: 3.6g | Sugar: 31.3g