Delicious, homemade Coconut Almond Granola is low in added sugar and great for a vegan breakfast, portable snack or dessert
I absolutely love granola! It’s one of my favorite breakfast-snack hybrids.
It’s crunchy, sweet, and delicious.
However, it’s one of those sneaky little devils that is presumed to be really healthy but it’s typically packed with calories, sugar, and fat.
Most store-bought granola has the same nutritional value as a cookie… I don’t know about you, but for the same nutritional value, I’d much rather eat a cookie than granola.
The best way to remedy that problem is to make your own granola, and fortunately, it’s surprisingly easy.
I am one of those people that loves making things myself, so I know exactly what’s in it. Plus, I hate feeling like I am consuming unnecessary things {added sugar, preservatives, etc.}
People often go crazy with the amount of sugar and/or fat in their granola and turn it from something that could be really healthy {high in fiber with a mixture of healthy carbohydrates and fat} into something that is incredibly not. Do a quick search for granola recipes and you’ll see how much sugar and fat goes in there. It’s kinda ridiculous. And, like I said earlier, I’d just rather eat a cookie.
Which brings me to the main reason I make my granola – to control ingredients while still having a tasty snack and/or breakfast.
I love the combination of almond and coconut. It’s incredibly underrated and I feel like it’s my mission to help spread the word that it rocks. And you need to try it in this granola.
The coconut almond combo is magical with a hint of maple syrup and a touch of saltiness to bring out that sweet & salty flavor.
After many {many!} tries, I feel as though I have perfected my formula for making granola. Sticking to around 1/4 cup added sugar and using coconut water or apple juice really helps keep the sugar down. The addition of almond and vanilla extracts also enhances the sweetness without adding much sugar.
One of my favorite granola making tips is to bake it at a low temperature so it doesn’t burn. I bake it for about one hour, stirring occasionally. Then I turn off the oven and let the granola get nice & crispy as it cools.
You can enjoy this guilt-free granola straight from the jar as a quick snack or breakfast, but my favorite way to enjoy it is paired with plain Greek yogurt for a little added protein – yum!
Coconut Almond Granola
Ingredients
- 3 cup old fashioned oats
- 1 1/2 cup almonds raw
- 1/2 cup sunflower seeds raw
- 1/2 cup flax seed meal {or ground flax seed}
- 1/2 cup coconut
- 1 1/2 tsp cinnamon
- 3/8 tsp salt
- 2 TBSP almond butter
- 2 TBSP coconut oil
- 1/4 cup maple syrup
- 1/2 cup coconut water
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract
Instructions
- Preheat the oven to 225°F.
- In a large bowl, stir together oats, almonds, sunflower seeds, flax seed meal, coconut, cinnamon, and salt.
- In a medium microwave safe bowl, add almond butter, coconut oil, and maple syrup. Heat on 100% for 30 seconds. Stir and add coconut water. Heat another 15 seconds on 100%. Stir in vanilla and almond extracts.
- Pour wet ingredients into the oat mixture. Stir well to completely coat.
- Spread the granola mixture on to two large baking sheets {get ones with a rim, so the granola doesn’t spill}.
- Bake for 60 minutes, stirring a few times through cooking. Turn off oven and leave it in the oven to cool {it will take about an hour to cool}. Once it’s completely cool, transfer to an airtight container for up to one week.
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