I’ve always been a breakfast enthusiast, but it wasn’t until I discovered homemade granola that my mornings truly transformed. There’s something magical about the aroma of toasted almonds and coconut wafting through the kitchen, promising a delicious start to the day. Today, I’m excited to share my favorite recipe for Toasted Almond Coconut Granola – a nutritious, crunchy, and utterly satisfying breakfast option that has become a staple in my home.
Why I Love This Recipe
My journey with this granola recipe began on a lazy Sunday morning when I realized I was out of my usual cereal. Determined to make something from scratch, I rummaged through my pantry and found a hodgepodge of ingredients that would eventually become this beloved granola. The combination of wholesome oats, crunchy almonds, and sweet coconut creates a perfect balance of flavors and textures that keeps me coming back for more.
Ingredients
To make this mouthwatering granola, you’ll need:
- 3 cups rolled oats
- 1 cup raw almonds, roughly chopped
- 1 cup unsweetened coconut flakes
- 1/4 cup honey
- 1/4 cup maple syrup
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- Optional: 1 teaspoon cinnamon, 1/4 teaspoon nutmeg
Equipment
Gather these kitchen tools before you start:
- Large mixing bowl
- Baking sheet
- Parchment paper
- Measuring cups and spoons
Instructions
- Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the rolled oats, chopped almonds, and coconut flakes.
- In a separate small bowl, whisk together the honey, maple syrup, vegetable oil, and vanilla extract. If using, add the cinnamon and nutmeg to this mixture.
- Pour the wet ingredients over the dry ingredients and stir until everything is well coated.
- Spread the granola mixture evenly on the prepared baking sheet.
- Bake for 30-35 minutes, stirring every 10 minutes, until the granola is golden brown and fragrant.
- Remove from the oven and let it cool completely on the baking sheet. The granola will crisp up as it cools.
- Once cooled, break the granola into clusters and store in an airtight container.
My Personal Touch
I love adding a pinch of sea salt to my granola just before baking. It might sound odd, but that tiny bit of saltiness really enhances the sweetness of the honey and maple syrup, creating a more complex flavor profile. Trust me, it’s a game-changer!
Tips and Variations
One of the things I adore about this recipe is how customizable it is. Here are some of my favorite ways to switch things up:
- Try different nuts: Pecans, walnuts, or cashews are all delicious alternatives to almonds.
- Add seeds: Pumpkin seeds or sunflower seeds add extra crunch and nutrition.
- Include dried fruits: Raisins, cranberries, or chopped apricots can be mixed in after baking for a chewy contrast.
For a gluten-free version, simply ensure you’re using certified gluten-free oats. To make it vegan, replace the honey with additional maple syrup or agave nectar.
The Secret to Perfect Granola
The key to achieving that perfect crunch is to let the granola cool completely before storing it. I know it’s tempting to dig in right away (believe me, I’ve been there!), but patience pays off with perfectly crispy clusters.
Nutritional Information
While exact values will vary depending on your specific ingredients, each 1/2 cup serving of this granola contains approximately:
- Calories: 300
- Protein: 6g
- Fat: 18g
- Carbohydrates: 30g
- Fiber: 5g
This granola is packed with nutrients. The oats provide fiber and complex carbohydrates, while the almonds offer healthy fats, protein, and vitamin E. Coconut adds a dose of beneficial medium-chain triglycerides (MCTs).
Serving Suggestions
I love serving this granola over a bowl of Greek yogurt with fresh berries. It’s also delicious with milk (dairy or plant-based) or sprinkled over a smoothie bowl. For an indulgent treat, try it as a topping for vanilla ice cream!
Additional Information
If you enjoy this granola, you might also like making your own trail mix or muesli. These are great alternatives for on-the-go snacking or when you want a no-bake option.
Got leftover granola? Lucky you! It makes an excellent topping for baked apples or pears, or you can use it as a crunchy coating for chicken tenders for a fun twist on dinner.
Conclusion
This Toasted Almond Coconut Granola has become more than just a breakfast in my household – it’s a ritual, a comfort, and a little moment of joy to start the day. It’s a testament to how simple, wholesome ingredients can come together to create something truly special. Whether you’re a seasoned granola maker or trying it for the first time, I hope this recipe brings as much happiness to your mornings as it has to mine.
FAQs
- How long does homemade granola stay fresh? When stored in an airtight container at room temperature, this granola stays fresh for up to 2 weeks.
- Can I use quick oats instead of rolled oats? While you can use quick oats, the texture won’t be as satisfying. Rolled oats give the granola a better crunch and hold up better during baking.
- Is it okay to use sweetened coconut flakes? You can, but keep in mind that it will make the granola sweeter. You might want to reduce the honey or maple syrup slightly to compensate.
- Can I make this granola in bigger batches? Absolutely! Just make sure to use a larger baking sheet or multiple sheets, and you might need to increase the baking time slightly.
- My granola isn’t crunchy. What went wrong? If your granola is soft, it likely needs more time in the oven. Remember, it will continue to crisp up as it cools, so be patient!