Berry Coconut Almond Granola

Berry Coconut Almond Granola

Morgan Phillips
Breakfast, Pantry Staples, Beginner

Homemade granola is one of those things that is just so. much. better. than any store bought version. You can toast the oats to your preference, control the sugar/ protein balance and make whatever flavor you’re craving. Plus, it makes your entire house smell dreamy while it’s baking. I don’t make the time for it nearly enough, but when I do it doesn’t last long.

The recipe below can be turned into any flavor combination by replacing the coconut flakes, berries and nuts with any other dried fruit or nut of your preference. It can also be made gluten-free by using gluten-free rolled oats, and Vegan by substituting the honey with more coconut sugar or maple syrup. I prefer not to include the mix-ins in the actual granola bake because coconut flakes and nuts will burn quicker than the oats. As an option, you can toast the mix-ins separately to bring out the full flavor for just 6-8 minutes or so. To save time and dishes, I usually skip that and just mix them in to the cooled oats. Eventually, the freeze dried berries will take on some of the moisture and lose their crunch but the tartness that freeze dried berries offer is worth it for the texture shelf life. Enjoy!

Berry Coconut Almond Granola

Yield: 2 Qts
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

  • 3c Old Fashioned Oats (opt. gluten-free)
  • 1/4c chia seeds
  • 1/4c ground flax seed
  • 1/4c hemp seed
  • 2tsp cinnamon
  • 1/2 tsp nutmeg
  • 3/4c coconut oil, melted
  • 1/4c honey
  • 1/4c coconut sugar (subst. brown sugar or omit)
  • 1/2c unsweetened coconut flakes
  • 1c freeze-dried mixed berries
  • 3/4c rough chopped almonds

Instructions

  1. Measure the oats, seeds and spices into a large bowl and stir to combine.
  2. Melt the coconut oil in the microwave and ensure you have 1/2c oil, melted, not when solid.
  3. Add the honey, vanilla and coconut sugar if using to the melted oil and stir to combine.
  4. Pour the oil and honey mixture over the oats mixture. Thoroughly stir until all the oats have been coated and there are no dry bits.
  5. Spread flat onto a sheet pan and bake at 350* F for 30 min, stirring the mixture on the pan every 10 minutes. When the oats have been fully toasted, they should be almost dry and a medium brown in color but not burned. Allow to completely cool.
  6. Toss with freeze dried berries, coconut flakes and almonds once cool. Store in an airtight container.
Created using The Recipes Generator
Pie Crust

Pie Crust
Bailey's Chocolate Truffles

Bailey's Chocolate Truffles

Related Posts

Measure the oats, seeds and spices into a large bowl and stir to combine.
Melt the coconut oil in the microwave and ensure you have 1/2c oil, melted, not when solid. 
Add the honey, vanilla and coconut sugar if using to the melted oil and stir to combine.
Pour the oil and honey mixture over the oats mixture. Thoroughly stir until all the oats have been coated and there are no dry bits.
Spread flat onto a sheet pan and bake at 350* F for 30 min, stirring the mixture on the pan every 10 minutes. When the oats have been fully toasted, they should be almost dry and a medium brown in color but not burned. Allow to completely cool.
Toss with freeze dried berries, coconut flakes and almonds once cool. Store in an airtight container.