Coconut Almond Granola

Coconut Almond Granola

I’m not sure how I’d live if I were allergic to nuts. Peanuts, coconuts, almonds, cashews, pistachios—all of them; they’ve become a staple in my diet without gluten or meat. And don’t even get me started on all of the amazing things you can bake with almond flour…

Thankfully, I’m not, so I can go on making granola chockfull of all sorts of nuts packed with protein, fiber, and healthy fats. I’m not one to always use coconut oil(mostly because of the price), but I love how aromatic it is when I do. You can smell all the flavors in this granola as it bakes, from the earthy cinnamon and vanilla to the fruity coconut. 

Coconut Almond Granola

Toasting the nuts adds a much more vibrant flavor to them. The easiest way to do this is in a large frying pan over low to medium heat. It’s easier and more consistent than throwing the nuts into the oven; just be sure to pay close attention to them as they will burn quickly.

Coconut Almond Granola

Prep time: 10 minutes

Cook time: 35 minutes

Ingredients(Makes about 3 cups):

  • 2 1/4 cups gluten-free oats
  • 1/3 cup liquid sweetener
  • 2 Tablespoons coconut oil, melted
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/4 cup shredded coconut
  • 1/4 cup sliced almonds
  • 1/4 cup chocolate chips(optional)
  • 1/4 cup dried cherries(optional)

Coconut Almond Granola


  1. Preheat your oven to 350 degrees.
  2. Mix together the oats, sweetener, coconut oil, cinnamon, vanilla, and salt in a large bowl.
  3. Lay the oats out in a 1/2-inch thick layer on a lined baking tray.
  4. Bake for 30-35 minutes, breaking up the oats every 10 minutes or so, until they’re toasted and golden. Remove from the oven and let cool.
  5. While the granola is baking, toast the coconut and almonds together in a large frying pan. Make sure to stop once they’re aromatic and golden and take care not to burn them.
  6. Toss the toasted coconut and almonds in with the granola. Toss in the cherries and chocolate chips as well if using, but make sure that the granola and nuts are completely cool before adding in the chocolate chips or else they’ll melt on touch.
  7. Store in an air-tight container for up to 2-3 weeks

Coconut Almond Granola

I said that the cherries and chocolate chips were optional but… they’re really not optional; you’re only cheating yourself if you leave them out. Between the rich toasted nuts and sweet fruit and chocolate, I’m always going back for more.

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11 Responses to Coconut Almond Granola
  1. Victoria (District Chocoholic)
    August 17, 2012 | 9:06 am

    Hey, I found an error in your recipe:

    “1/4 cup chocolate chips(optional)”

    should be

    “1/4 cup chocolate chips(mandatory)”

    You’re welcome.

    • Wannabe Chef
      August 17, 2012 | 2:30 pm

      How did I miss that? 😉

  2. Vita @ Juicer Depot
    August 17, 2012 | 10:11 am

    Definitely can’t leave out the chocolate chips. My favorite is Ghiradelli. What’s your favorite?

    • Wannabe Chef
      August 17, 2012 | 2:20 pm

      I’m a fan of keeping Trader Joe’s brand handy, especially since they melt well into a ganache.

  3. Hannah
    August 17, 2012 | 3:31 pm

    I’m not one of these COCONUT OIL IN ALL THE THINGS people either, but dear lord it does make granola wonderfully crispy.

    Nuts rule ok.

  4. jessica
    August 18, 2012 | 5:21 pm

    Coconuts aren’t actually nuts, they’re drupes, which are a type of fruit.

  5. Rae Ann
    September 5, 2012 | 9:10 pm

    This maybe a silly question- but how do you eat this? Does it come out as a bar or do you eat it like a cereal?

    • Wannabe Chef
      September 5, 2012 | 9:11 pm

      It’s much more like a cereal. You can pour milk over it or sprinkle it on top of yogurt.

  6. Olivia
    September 29, 2012 | 4:38 pm

    i’ve made this granola twice and its absolutely amazing! definitely a keeper:) the first time i made it with trader joe’s maple syrup with agave as the liquid sweetener and the second time i made it with stevia dissolved in water. both times i added flax seed, but left out the cherries and chocolate chips. ill be trying a variety of additions in the future. thanks for the great recipe!

  7. Ashley
    October 2, 2012 | 3:02 am

    I desperately want to try this recipe but I can’t get coconut oil! (The Brits don’t stock these exotic foreign things in small towns.) How do I get the coconut flavor with the oil?

    • Wannabe Chef
      October 2, 2012 | 9:21 am

      I think it would still be good if you substituted in 2 Tablespoons of vegetable oil.