This summer, I decided to try a new breakfast recipe: crunchy coconut-almond granola! After comparing a few different recipes, I found my inspiration from Thrifty Frugal Mom, tweaking it to make it my own. I thought that coconut oil or olive oil would be a healthier and lower calorie option, and decided to omit the wheat germ. I added honey to help it form clumps–which is one of the best parts of granola. I found this to be quite addicting and ate more than my share of it the first few weeks. It also made the house smell wonderful while it was roasting.
As a busy Mom of three girls, I would prefer to make this in bulk because it saves time. I stored all this delicious granola in the freezer, in three gallon-size bags. This way it is handy to pull out whenever someone in my house has a craving for it. There’s nothing like the crunch and sweetness of homemade granola!Print
A healthy, energy-boosting breakfast or a quick after-school snack. It’s easy to whip up a batch of this sweet, crunchy goodness!
- 8 cups rolled oats
- 8 cups quick oats
- 2/3 cup honey
- 2 cups brown sugar
- 2 cups coconut oil or extra-light tasting olive oil
- 2 tsp. salt
- 2 tsp. cinnamon
- 2 tsp. vanilla extract
- 2 cups sweetened dried coconut
- 2/3 cup sliced almonds
- Dried Apricots
- Chocolate chips
- Extra coconut
- Mixed peel
- Combine the oats, sugar, honey, almonds, coconut, salt, and cinnamon until thoroughly mixed.
- Whisk together the vanilla and oil in a separate bowl, and then mix with the other ingredients.
- Spread half of the granola in an even layer in two 9×13″ baking pans.
- Bake at 250-275 F until the granola is lightly toasted and crunchy. Make sure to stir the granola every now and then to get an even roast.
- Repeat step 4 with the other half of the granola.
- Once the granola is cooled stir in your desired add-ins.
Keywords: easy, crunchy granola
Tips & Tricks
If you’re using coconut oil in this recipe, make sure it’s in its liquid state before using it. This ensures an accurate amount of oil in your granola. Coconut oil solidifies at 76 F and below. Also, use a coconut oil that doesn’t have a strong coconut flavor.