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.
I love how easily this recipe came together. The granola had the perfect amount of sweetness for me—I like a little bit of sweet but don’t want to feel like I’m getting cavities from my breakfast. I’d probably switch to slivered almonds instead of whole almonds next time and use a little less dried fruit. But other than that, this recipe is a keeper!
I make granola often, using the same basic recipe that I’ve tweaked to make everyone in my house happy (and to make me feel good about what I’m feeding us all). I’m not averse to trying something new, though, and this recipe looked pretty simple. I practically had to sit on my hands not to add some of the extras I generally use, but I managed to follow the recipe exactly. And I was very glad I did. My 11-year-old daughter was raving about the smell while it was baking, and she couldn’t wait until it cooled to try it. My husband, a big fan of my usual granola, loved this one. And my running buddy immediately picked out the vanilla in the mix (“I knew it! I love vanilla.”).
It’s so easy to make, stupidly expensive to buy, and really a lot better than most store brands. This recipe is going into our weekly rotation.
This is an easy, basic granola for those seeking an alternative to store-bought granola. Yes, it uses brown sugar and light agave, making this not as healthy as a granola made sans sweeteners. However, it serves as a good base to add your own favorite nuts, dried fruits, and other health-boosting ingredients. I prefer smaller pieces of nuts in my granola, so I chopped up the 1/2 cup of almonds. By finely chopping the quantity, twice as many pieces of almonds were now in the mix—a plus for this almond lover.
After tasting the basic recipe, which had a good flavor, I made a second batch that included ingredients found in my favorite health food store granola, including 1/4 cup flax seeds, sesame seeds, and oat bran. When the granola finished toasting, I stirred in 6 ounces of tart dried cherries, 1/2 cup apricots snipped into small pieces, 1/2 cup golden raisins, and 1/2 cup toasted, unsalted cashews. My variation didn’t set up in chunks, but that’s just fine by me. It has much more nutrition per spoonful!
Here’s a well-balanced, not-too-sweet, perfectly textured, easy granola recipe. This one’s a keeper!
I used vegetable oil, light agave, and a dried fruit mix of golden raisins, cherries, cranberries, and blueberries. The timing was perfect, though I did use a slightly larger baking dish than the one specified. It’s great to think this granola would keep in an airtight container for up to one month; however, it will never last that long at my house. At brunch, I served it over homemade Greek yogurt with just-picked strawberries. Though I offered milk as an option, everyone picked the homemade yogurt. Tomorrow morning, I’ll have this granola with milk and a sliced banana.
The idea of allowing the granola to cool in clusters also makes taking it along in a small plastic bag for a mid-morning or mid-afternoon snack a viable option. Making it again, I think it also would be terrific with dried sour cherries, dates, or any kind of raisin. I also think the nut variety could be switched out—walnuts, cashews, pecans, or hazelnuts all come to mind, or even a mix of nuts. To avoid a flavor collision, I’d either mix the dried fruits or the nut option, but not both.
The simplicity of the recipe and easy execution produced wonderful results.