This is a recipe that I truly make every other week at our house (and I'll even make it at the holidays as a nice foodie gift that ships well). We start our mornings with a bowl of non-dairy yogurt topped with Coconut Almond Granola and fresh fruit, and I mean every single morning! It's that good!
If you're looking for other breakfast and brunch recipes, check out this Avocado Toast with Everything Bagel Seasoning, this Oat Milk Chia Pudding with Macerated Berries, and these Banana Sourdough Muffins.
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Ingredients
This is a very forgiving and adaptable recipe. To get started, here are the ingredients you'll need.
- Old-fashioned oats: This is the base of our recipe! I would not recommend replacing these with rolled oats as they are not the same thing.
- Unsweetened coconut flakes: I prefer large coconut flakes (you can lightly chop them if you like) to shredded coconut, but both will work; just make sure they're unsweetened. I like to buy in bulk, so I order Anthony's Organic Shredded Coconut from Amazon.
- Raw almonds: You'll use raw almonds that are coarsely chopped for this recipe.
- Millet: It may be an unexpected ingredient, but millet gives this recipe a little extra crunch. I order Bob's Red Mill Millet on Amazon.
- Raw pepitas: These are a beautiful, delicious nut that also gives this a nice green pop of colors.
- Unsalted sunflower seeds: Make sure these are unsalted - there is no need to add extra salt to this recipe!
- Olive oil: The olive oil gives this granola a delicious taste and really holds this recipe together. I love California Olive Ranch Extra Virgin Olive Oil (and you can order in bulk if you're like me and go through it so quickly!).
- Maple syrup and brown sugar: This is where the sweetness comes in; feel free to modify if you'd like to make it a little less sweet or need to meet a dietary need.
- Sea salt: A little sprinkle of coarse sea salt at the very end gives this recipe its final kick! I love to use Maldon Sea Salt for its extra-large flakes.
See full recipe below for detailed directions.
Instructions
This Coconut Almond Granola comes together in a few easy steps.
In a large mixing bowl, combine all dry ingredients and stir to combine. Add olive oil and maple syrup and stir to combine.
Spread on a baking sheet and bake for 45 minutes, stirring every 15 minutes.
Let the granola cool fully before serving or transferring to a container for storage.
Serve with fresh yogurt, fruit, or your other favorite breakfast ingredients!
What if I don't have unsalted nuts or seeds?
If you're in a pinch and can't find unsalted nuts, or only have salted sunflower seeds (or another nut), you can put them in a mesh strainer and rinse them in the sink to remove as much of the salt as possible. Let the nuts dry before adding them to the recipe. You can also omit the additional salt at the end of the recipe, since you'll still be getting some from the nuts.
Variations
This is an incredibly adaptable recipe. Did you run out of one of the ingredients? Sub something else in. Have some random pantry odds and ends you want to use up? Throw them in! Making a batch for someone that closely watches their sugar intake, or their sodium levels, or doesn't like a certain type of nut? Modify the amounts, or remove ingredients completely, no problem.
This recipe is also great with dried fruit! Try adding some in!
Equipment
All you'll need to make this Coconut Almond Granola is a large mixing bowl, a wooden spoon and a baking sheet.
Storage
To store your granola, let it cool fully before transferring to an airtight container (I love these Rubbermaid Brilliance containers). Store in a cool, dry spot at room temperature for up to 2 months.
You can also freeze granola in an air-tight freezer bag for up to six months. Just make sure to let it sit on the counter for a few minutes to thaw before eating (especially if you added dried fruit, as that will become very hard in the freezer).
Top Tip
Make sure to stir the granola every 15 minutes while it is baking so that it all browns and bakes evenly. After 45 minutes, the granola will be golden brown and crispy.
Recipe FAQ
Raw nuts have not been roasted or salted at all. Unsalted nuts have been roasted, but they are not salted. Since we will be roasting this granola, raw nuts are ideal where possible. Not all nuts are easily available raw, so unsalted nuts also work well.
Yes! This recipe is very adaptable. If you have a few odds and ends (nuts and seeds or even dried fruit) in your pantry and want to use them up, use them here! Alternatively, if you find you're out of something needed here, feel free to substitute!
Yes! You can add it as another ingredient, or even substitute it for some of the nuts or seeds (for example, perhaps you don't have millet, but you have dried cranberries you would like to include). Throw them in as a 1:1. The only thing to consider with dried fruit is that it has more sugar. You can either adjust the recipe by slightly decreasing the brown sugar, or you can make this a slightly sweeter version.
Yes, it will work, but it will be very sweet. I recommend using unsweetened coconut flakes for this recipe.
Coconut Almond Granola
Ingredients
- 3 cups old fashioned oats
- 1 ¼ cup raw almonds coarsely chopped
- 1 cup coconut flakes or shredded coconut unsweetened
- 1 cup sunflower seeds unsalted
- 1 cup pumpkin seeds (pepitas) unsalted
- ¼ cup millet
- ¼ cup light brown sugar
- ½ cup olive oil
- ¼ cup maple syrup
- 1 pinch flaky sea salt
Instructions
- Preheat oven to 300°F.
- In a large mixing bowl, combine oats, almonds, coconut, sunflower seeds, pumpkin seeds, millet and brown sugar. Stir to combine.
- Add olive oil and maple syrup. Stir until all ingredients are evenly coated.
- Pour mixture onto a large, rimmed baking sheet and spread evenly. Bake for 45 minutes, stirring every 15 minutes, until golden and roasted.
- Remove from the oven, sprinkle with a pinch of sea salt and stir to distribute evenly. Let cool completely, then serve.
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