• Emily Tyler

Almond Coconut Granola

Try this granola packed with oats, almonds, coconut and walnuts.  Baking the mixture with maple syrup and butter makes it light and crispy – serve it with fresh raspberries, bananas and ice cold milk and you’ll have a delicious start to your day.

Almond Coconut Granola

Makes about 6 cups or 12 servings

2 cups sliced almonds

1 ½ cups sweetened shredded coconut

1 cup chopped walnuts

1 ½ cups old fashioned whole oats (not quick or instant)

Pinch of salt

2 tablespoons butter

¼ cup pure maple syrup

  1. Preheat the oven to 350 degrees.

  2. Line a large rimmed baking sheet with parchment paper.

  3. In a large bowl combine the almonds, coconut, walnuts, oats and salt.

  4. In a microwave safe bowl combine the maple syrup and the butter and heat about 30 seconds until the butter just starts to melt – take out of the microwave and stir until completely melted.

  5. Pour into the almond mixture and stir until combined.

  6. Spread out onto the parchment lined baking sheet.

  7. Bake for about 25 minutes, remove from the oven after about 15 minutes, when it starts to brown around the edges and stir–do this twice more about 5 minutes apart. It is finished when the granola is a uniform light brown.

  8. Cool completely before storing in an airtight jar, it will become crispy as it cools.

  9. Store at room temperature.

#Walnuts #Coconut #GlutenFree #Breakfast #granola #almonds

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