Description
This Crunchy Coconut Almond granola is incredibly healthy and delicious. The proportions are forgiving so adjust everything to your tastes. Makes a lot and freezes well! I bring this to every new mom as it makes the perfect midnight nursing snack.
Ingredients
Units
Scale
- 2 lbs oats (NOT instant)
- 3/4 cup brown sugar (more if you want it sweeter)
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 cup sliced or chopped almonds
- 1 cup chopped pecans, sunflower seeds, or more almonds
- 2 cups crushed cornflakes
- 1/4 cup wheat germ
- 1/4 cup flaxseed meal
- 1/4 cup honey
- 2 tbsp molasses
- 1 stick butter
Instructions
- Preheat oven to 350°F / 175°C.
- In a really large bowl, combine the first 8 ingredients and stir (you may want to use your hands to work the brown sugar clumps through.)
- Melt the next 3 ingredients (honey, molasses, and butter) on the stove and then pour over the oat mixture and mix well.
- Add ¼ -½ cups of water into the pan you melted the honey/butter/molasses in, swirl, then pour into granola. Work through until moistened but not wet.
- Spread and pat down in 2 lightly sprayed or greased baking sheets and bake at 350°F / 175°C for 30-40 minutes, stirring well halfway through.
- After baking, leave undisturbed on the baking sheets until completely cooled.
- Note: The granola will not seem crispy enough when you remove it from the oven. This will be achieved through the cooling. Be careful not to burn the granola.
- Remove the granola from the baking sheet with a spatula. At this point, you can stir in raisins, other dried fruit, or even mini chocolate chips.
- This granola stores and freezes well.
Notes
From Diane: This recipe is VERY forgiving in proportions. For many of the ingredients, it is just how much you personally want to put in.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking, Breakfast
- Cuisine: Global
Nutrition
- Calories: 572
- Sugar: 21
- Sodium: 272
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 85
- Fiber: 10
- Protein: 13
- Cholesterol: 15