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5 from 3 votes

Almond Coconut Granola

This Homemade Baked Almond Coconut Granola is super easy to make and so delicious with the perfect amount of sweetness and the ultimate crunch from nuts, chia seeds and rolled oats! You will want to sprinkle it on everything! So much better than store-bought granola mixes.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: vegan granola, vegan granola recipe
Servings: 16
Author: Vegan Richa

Ingredients

  • 1 1/2 cups old fashioned oats
  • 1 cup Raw almonds
  • 1/4 cup cashews or pecans, pistachios, pumpkin seeds or a mix
  • 1/2 cup large coconut flakes
  • 1 tbsp chia seeds
  • 1/4 tsp salt
  • 1/5 tsp cinnamon
  • 1 tbsp coconut sugar/brown sugar
  • 1/4 cup maple syrup
  • 2 tbsp oil such as coconut oil
  • 2 tbsp almond butter
  • 2-4 tbsp dried dates, dried cranberries, blueberries, chocolate chips
US Customary - Metric

Instructions

  • In a bowl, mix the old-fashioned oats, almonds, coconut, cashews, chia seeds, salt, cinnamon, and mix well.
  • In another bowl, mix the maple syrup with almond butter and oil until well combined. If your almond butter is too cold and hard you can microwave the mixture for a few seconds to help them combine, or let it sit at room temperature, and mix again after 5-10 minutes.
  • Add the coconut sugar and the maple almond butter mixture into the granola mixture, and mix well. Press and mix to coat all of the granola. If the granola feels a little dry, add in a sprinkle of maple syrup, a tsp at a time, and mix well.
  • Transfer this mixture to a lined baking sheet or baking pan. I prefer to use a ceramic baking pan for evenly cooking the granola, as well as reducing the chances of burning.
  • Press and spread it out thicker on the edges, and less thick in the middle.
  • Bake at 325 F for 25 minutes , then move it around, and check to see if things are getting crisp. Press some of the chunks so that they make larger chunks, and continue to bake for another 5 minutes if needed. You can also bake it at 325 degrees F convection with the fan on. Depending on the size of your baking dish, the granola will be ready within 24-30 minutes. If you're using a ceramic baking sheet, the granola is going to continue to took after removing from the oven. So once it's golden brown, and starting to get crispy, remove the baking dish from the oven.
  • Let the granola cool completely, and then mix in the dates, or other dried fruit, or chocolate that you wish to add. Store in a closed container for up to 2-3 weeks.
    To make this without oats, you can use rice flakes, or Quinoa flakes instead.

Notes

  • Oilfree: add 1 more tbsp almond butter and add a few tsp maple syrup as needed when mixing.
  • To make this without oats, you can use rice flakes, or Quinoa flakes instead.
  • to make into granola bars: add 2 tablespoons more almond butter and 1 tablespoon more maple syrup. 
    Press into parchment lined baking pan 9 x 9” and bake until golden on the edges. 
  • If you want, you can add a drop of two of almond essence to the wet mixture to make it even more almond-y.
  • You can use any other nut or seed butter instead of almond butter.
  • Feel free to add some pumpkin spice, chai blend or apple pie spice to the granola for a seasonal twist.
  • If you cannot find the big flakes of coconut, use shredded coconut instead.

Nutrition

Calories: 157kcal | Carbohydrates: 14g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Sodium: 40mg | Potassium: 148mg | Fiber: 3g | Sugar: 6g | Calcium: 42mg | Iron: 1mg