almond coconut granola

This granola is the perfect addition to yogurt, or can be eaten with a spoon right out of the container. It is addictive in its sweetness and saltiness. It features coconut and almonds, but also almond extract which gives it extra depth of flavor. The unusual amount of sea salt helps to make the flavors pop. 

  • Old-fashioned rolled oats (4 cups; not quick oats)

  • Sliced almonds (1 and 1/2 cups)

  • Unsweetened sliced coconut (2 cups)

  • Sesame seeds (3 tablespoons)

  • Sea salt (2 teaspoons)

  • Cinnamon (1 and 1/2 teaspoons)

  • Nutmeg (1 teaspoon)

  • Canola oil (1/3 cup)

  • Light corn syrup (1 tablespoon)

  • Honey (1 tablespoon)

  • Maple syrup (2 tablespoons)

  • Almond extract (1 and 1/2 teaspoons)

  1. Preheat the oven to 350 degrees.

  2. Line two large baking sheets with aluminum foil.

  3. In a large mixing bowl, add oats, sliced almonds, coconut, sesame seeds, salt, cinnamon, and nutmeg. Using a wooden spoon or spatula, mix the dry ingredients until the spices are evenly distributed throughout.

  4. In a small saucepan over low heat, bring the oil, corn syrup, honey, maple syrup, and almond extract to a very low simmer. Remove from heat as soon as the ingredients have dissolved together.

  5. Add the wet ingredients to the large mixing bowl and quickly mix with the dry ingredients. The mixture should be evenly blended and all dry ingredients should be coated now in the sugary mix.

  6. Spread out the granola mixture onto the two baking sheets, evenly dividing between the two. Using the spatula, spread into an even, thin layer.

  7. Bake at 350 degrees for 15 minutes. Check at 15 minutes for doneness, and using the spatula, move the granola around to ensure even cooking. Bake another 5 minutes, or until fragrant and golden brown (do not burn).

  8. Remove from oven and let cool. Store in an airtight container.