This granola recipe is the best you will ever taste—just ask my grandmom. The coconut and cinnamon add a richness to the slightly sweet oats. Also delicious over soy yogurt with fresh fruit.–Emily Mainquist
LC Groovy Granola Note
We concur with Emily—her granola recipe is the best. (Yes, we know, there are gobs of granola recipes. Yet we’re partial to this one. It’s sweet but not too sweet. It’s sufficiently healthful to feel virtuous rather than repentant after a quick nosh. And it’s made with just enough ingredients to lend it intrigue rather than being crammed full with so many flavors jostling for your attention that it makes you wonder if the Mad Hatter dreamt it up.)
That said, you can make Emily’s granola exactly as its written, or you can play around with it a little in terms of the stir-ins, add-ons, and mix-ins. If you subtract one thing, add another little something. Here, a few of the more groovy granola ingredients we’ve experienced, if only in our imagination.
Dried Turkish figs, chopped [Editor’s Note: Hey, don’t forget to swipe the blade of your knife with a paper towel dipped in oil to keep the figs from sticking to the blade]
Almond and Coconut Granola Recipe
- Quick Glance
- 15 M
- 55 M
- Makes 7 cups
- 4 cups old-fashioned oats
- 1/2 cup unsweetened coconut flakes or shreds
- 1 cup whole raw almonds
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 cup olive or vegetable oil
- 1/4 cup mild honey or light agave nectar
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped dried fruit
- 1. Preheat the oven to 300°F (148°C).
- 2. In a large bowl, mix the oats, coconut, almonds, brown sugar, salt, and cinnamon.
- 3. 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.
- 4. Bake the granola, stirring every 10 minutes, until golden and aromatic, 25 to 40 minutes. 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. (You can keep the granola in an airtight container for up to 1 month.) We trust that you can take it from here.
Hungry for more? Chow down on these:
Almond and Coconut Granola Recipe © 2011 Emily Mainquist. Photo © 2011 Penny De Los Santos. All rights reserved.
Hello. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!