Honey Almond Granola with Toasted Coconut
Is anyone else crazy for coconuts?! Truthfully, I thought honey and almond would be a great base to granola because it’s a good flavor profile together. It also is well balanced to go on any (that I can think of anyway) flavor of yogurt! That’s traditionally how I eat granola mostly, who’s with me!?
Granola that has dried fruit and chocolate to me seems more of a trail mix style food rather than for breakfast. Maybe that’s just me, but that is why I opted not to add those. However, they are great add-ins if you’d like! The possibilities are endless! I almost added in some of my grandma’s homemade dried apricots… mmm maybe I should try that next.
Now, this granola can come out chunky or in more individual pieces, it really depends on how you treat it. If you end up mixing it after you take it out of the oven too soon, it can break up too much. If you want more of a chunky texture, leave it alone after you take it out of the oven until it completely cools, that helps a lot!
I ended up recipe testing this food on a lot of my co-workers and from vegans to the biggest meat and potatoes girl there is, this seemed to be a winner across the board. I can’t wait for you to try this for yourselves! Even though this makes a good bit, it is so yummy, it won’t last long in the house!
I hope you make this! And if you do, please tag me @nommingwithnicola and #nommingwithnicola so I can see your recreations. I would love to share on social media what you are able to do! And pin for later here:
Honey Almond Granola with Toasted Coconut
Ingredients
- 4 cups old-fashioned rolled oats (recipe is gluten free if you use certified gluten-free oats)
- 2 cups raw sliced almonds or other nut of choice
- 1 tsp salt
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/2 cup melted coconut oil
- 1/2 cup honey
- 1 tsp vanilla extract
- 1/2 cup optional add ins (dried apricots, dried cherries, dried raisins, chocolate chips or chunks, more nuts, etc)
- 1/4 cup coconut chips (I used Trader Joe's Roasted Coconut Chips)
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a half-sheet pan with parchment paper or a silicone baking mat. In a large mixing bowl, combine the oats, nuts, salt, cinnamon, and ground ginger. Stir thoroughly to combine.
- To the large bowl, add in the oil, honey, and vanilla. Turn the granola out onto the baking pan and spread into an even layer. Bake approximately 25 minutes, stirring halfway. If your coconut chips aren't toasted, feel free to add them at the halfway point. The granola will turn lightly golden, but keep an eye out as honey tends to brown quickly.
- Remove from oven when golden. It crisps up as it cools, so base this off the color, not the texture. Let the granola cool completely before stirring in the optional add ins, as well as the toasted coconut chips. Store the granola in an airtight container at room temp for 1-2 weeks, or keep it in the freezer for a longer shelf life.
Notes