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Coconut & Vanilla Almond Granola

Bowl of homemade coconut and vanilla almond brown sugared granola
It should read- ...soft, fresh and ready to use at all times with little effort.
It should read- ...soft, fresh and ready to use at all times with little effort.
 
Makes 8 cups
 
This homemade granola recipe is a good choice for a healthy but tasty breakfast or as an afternoon pick-me-up snack!
 
What You Need
2 Tbsp + ¼ cup coconut oil
6 cups large flaked oats (rolled), uncooked
¼ cup creamed honey
¼ cup coconut milk
2/3 cup brown sugar
2 cup sliced almonds
2 cups large flaked coconut (sweetened or unsweetened)
1 tsp vanilla extract
 
What You Do
  1. Heat 2 Tbsp of the coconut oil in a large pot over medium to high heat, add rolled oats and cook until golden brown, approximately 5 minutes. Remove from heat and spread evenly onto two parchment lined cookie sheets to cool.
  2. Using the same pot add the coconut milk, remaining ¼ cup coconut oil, honey and brown sugar. Cook over medium heat until the mixture comes to a boil; continue to stir for approximately 2 minutes.
  3. Add the cooled oat mixture to the syrup mixture and cook for 5 minutes.
  4. Remove from heat and spread the granola onto the parchment lined cookie sheets to cool.
  5. Once cool store in an airtight container for up to four weeks.
  6. Serve over vanilla yogurt and sprinkle with fresh blueberries.
 
Sweet Advice
*Missing coconut oil then alternate with 2 Tbsp of olive oil (step 1) and ½ cup butter (step 2) in its place.
*Add ½-1 cup of dried fruit like dried cranberries instead of fresh blueberries to add a bit of colour and tang.