Coconut Almond Granoo-la-la!

20130621-104433.jpg Buying granola at the store can be conflicting: Cashew coconut with dried blueberries and flax? Or Cranberry Almond with honey clusters? It’s also conflicting to a frugal person’s wallet! I finally made my first batch of homemade granola and it’s so good, so easy, less expensive, and I can choose the exact ingredients I want! Use these portions and directions to nike ID your granola.


  • 3.5 cups old-fashioned rolled oats
  • 2 to 2.5 cups your choice of nuts and seeds*
    • I used a heaping 1/2 cup each chopped cashews, almonds & pecans + 1/4 each cup chia seeds & flaxseed meal
  • 1/2 cup oil (I used coconut oil, yum!)
  • 1/2 cup + 1 tablespoon liquid sweetener, such as honey, maple syrup, agave, etc. (I used honey!)
  • 1 teaspoons kosher salt
  • 1/2 teaspoon cinnamon
  • 1.5 teaspoons vanilla extract
  • 1.5 to 2 cups dried fruits (chopped if pieces are large)*
    • I used 1 cup shredded sweetened coconut and 3/4 cup dried cherries

* Note: Nuts that are already roasted as well as dried fruits should go in at the end after the granola is baked to avoid burning.


Preheat the oven to 350°F and line a large sheet pan with parchment paper or a silpat. In a small saucepan over medium heat, cook oil of choice, liquid sweetener of choice, salt, cinnamon, and vanilla, until just simmering. Meanwhile, mix the oats, coconut shreds (if using), and any unroasted nuts/seeds together in a large bowl. Stir to combine.

Pour liquid mixture over the oat mixture, stirring well until fully combined. Spread mixture out over lined sheet pan and bake for 40 minutes, stirring the granola every 10 minutes. (This is very important if you are using coconut flakes, I would set the timer for four 10 minute cycles so you definitely remember to stir!) Otherwise you can stir every 15 minutes.

When toasted through, remove from the oven and add the chopped dried fruits and any pre-roasted nuts. Stir to combine. Cool on baking sheet. The granola will continue cooking just a bit in the cooling process — it will firm up/dry out, so if it seems a little wet don’t worry.

Store in an airtight container and it should stay fresh for 10 days or up to 2.5 weeks in the fridge.


One Response to Coconut Almond Granoo-la-la!

  1. Pingback: Maple Pecan Granola! | Gingergram

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