This almond and coconut granola is not too sweet yet still perfectly clumpy and crisp and everything else you’ve ever wanted in a homemade granola. Including versatile, so add whatever ingredients you fancy.
Almond and Coconut Granola
- Quick Glance
- 15 M
- 55 M
- Makes 14 (1/2-cup) servings
Preheat the oven to 300°F (148°C).
In a large bowl, mix the oats, coconut, almonds, brown sugar, salt, and cinnamon.
Heat the oil and honey or agave in a microwave-safe bowl for 20 seconds or combine the ingredients in a saucepan over low heat until combined. Pour the honey mixture over the oat mixture, add the vanilla, and stir until combined. Working quickly, spread the granola on a 9-by-13-inch baking dish or a rimmed baking sheet.
Bake the granola, stirring every 10 minutes, until golden and aromatic, 25 to 40 minutes, depending on the size of your baking dish or sheet and how dry and crumbly you like it.
Place the pan on a wire rack, stir in the dried fruit, and then push the granola to one side of the pan to allow the granola to sort of stick together in clusters as it cools. We trust that you can take it from here. (You can keep the granola in an airtight container for up to 1 month.) Originally published June 23, 2011.
Recipe Testers' Reviews
Sometimes, the simplest recipe is the best. This granola is lightly sweet, and nicely crunchy. I’ve made much more complicated, sweeter, higher-fat recipes for granola, but I think this is the one I’ll keep going back to. I didn’t get many clusters, even though I piled it on the sheet pan while it cooled, but that didn’t stop me from eating it—a lot of it!
This granola has a lovely balance of flavors and is easy to put together.
I found that 40 minutes was a little too long in the oven, leaving the granola slightly dry and loose, but this is easily fixed by keeping an eagle-eye on the oven from 30 minutes onward. I used a mix of blueberries, sour cherries, and cranberries and plan on making some granola bars to have as a quick working breakfast.