Coconut Almond Granola

Sweet and crunchy granola filled with coconut and almonds. So much healthier than store-bought and tastier too.

I never buy granola at the store because it’s so easy to make and you can throw whatever ingredients you want in there and it has way less sugar than store-bought granola. For this batch, I kept it simple–coconut, almonds, and oats, and since I love coconut so much I used coconut oil, coconut extract, and shredded coconut to make this granola extra flavorful. This coconut almond granola turned out crunchy and delicious and I especially love the bits of toasted shredded coconut. Yum!

Coconut Almond Granola

Ingredients:

• 2½ cups old-fashioned rolled oats
• ¾ cup shredded coconut
• ¾ cup sliced almonds
• ½ tsp cinnamon
• Pinch of salt
• ⅓ cup real maple syrup
• ¼ cup coconut oil, melted
• ½ tsp coconut extract
• ¼ tsp almond extract

How to Make Coconut Almond Granola

Preheat the oven to 300 degrees. Line a baking sheet with parchment paper.

Mix the oats, shredded coconut, sliced almonds, ground cinnamon, and salt in a bowl until well combined.

Whisk the real maple syrup with the melted coconut oil until well combined. Add the coconut extract and almond extract; whisk until well combined.

Pour the maple mixture over the oats and stir until the oat mixture is evenly coated with the maple mixture. Pour onto the prepared baking sheet.

Place into the oven and bake for 35-45 minutes, stirring every 15 minutes, until golden brown. Remove from the oven and allow to cool completely before storing in an airtight container at room temperature for three weeks or freeze it for up to three months. Enjoy.