Homemade Coconut Almond Granola
Granola goes back and forth as either being a health food or junk food. It’s very calorie-dense, but it’s all nutritious. The key is just to not overindulge.
My favorite way to eat granola is either in a homemade granola bar or on top of a yogurt bowl. Having it pre-portioned helps keep you honest about the amount you’re eating.
Like I said, it’s calorie-dense, but the ingredients are very wholesome. Almonds, oats, good fats, and natural sugars.
One tip I have for you is to always store your nut products in the freezer, because the oils can go rancid. I buy raw sliced almonds in a huge bag, and sometimes I may not use any for a few months. Storing them in the freezer keeps them fresh much longer. Same goes for the coconut.
If you’re looking for a way to use your granola, try making a yogurt bowl (my Mission Fig Yogurt Bowl with Homemade Granola is pretty tasty).
Total Time: 40 minutes
Makes 6 cups
Diffifculty Level: Easy
4 cups oats
1 cup unsweetened coconut flakes
1 cup raw sliced almonds
2 teaspoons of real vanilla extract
Pinch of salt
¼ cup coconut oil
1/3 cup honey
- Preheat oven to 350 degrees.
- Combine the oats, coconut, almonds, vanilla, and salt in a large mixing bowl.
- In a microwave-safe bowl, add the coconut oil and honey and heat up for about 30 seconds. You just want to liquefy the coconut oil and make the honey easier to pour.
- Pour the coconut oil and honey over the dry ingredients, and mix well.
- Spread the mixture evenly over a sheet pan. Bake for about 30 minutes, or until golden brown.
- Let the granola cool completely on the sheet pan before eating or storing.