Making homemade granola is not only so easy but it’s a great way of knowing exactly what’s in it. So often shop bought granolas are loaded with sugar even though it’s something that you may think is a healthy option. While this one is not as healthy as my last granola recipe (see this post) and has some sweet ingredients such as the maple syrup and coconut, you could easily add less.
Another benefit is that you can customise to however you want. Once you’ve got this recipe down its easy to add different nuts, add seasoning like cinnamon, dried fruit or even something a bit more indulgent like chocolate chips.
It will store in an air tight container for a couple of months. To keep it fresher, add dried fruit when you use it rather than to the granola.
With the addition of coconut, this granola is like a little bit of summer in a bowl. The coconut is a nice way of adding some sweetness without pure sugar. It also smells amazing when it’s in the oven.
To bring out the tropical flavours I served this with some chopped mango, pomegranate seeds and Greek yogurt.
Coconut and almond granola
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- 140 grams rolled oats
- 50 grams chopped pecans
- 50 grams chopped almonds
- 3 tablespoons dedicated coconut
- 1 tablespoon coconut oil
- 1 tablespoon maple syrup
- Preheat an oven to 160 degrees Celsius. Mix the oats, nuts and 1 tablespoon of the coconut in a baking tray.
- In a small pot, heat the coconut oil and maple syrup until the coconut oil has just dissolved. Pour over the dried ingredients and mix well.
- Place in the oven and cook for half an hour, stirring occasionally to ensure nothing burns and to make sure it's evenly cooked. Once all nice and golden, remove from the oven and leave to cool. Stir in the remaining coconut once cool and store in an airtight container.
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