Almond Walnut Coconut Granola Recipes

COCONUT ALMOND CLUSTER GRANOLA

Steps:

• Heat oven to 325 degrees. Line 2 baking sheets with parchment paper.
• In a saucepan over medium heat, combine coconut oil, olive oil, maple syrup, sugar, coconut milk and salt and bring to a simmer. When sugar has dissolved, stir in vanilla extract and let cool slightly.
• In a food processor, grind 1 1/4 cups/105 grams of the oats and 1/4 cup/12 grams of the coconut into a flour. Transfer to a large bowl and stir in remaining oats and coconut, the spices, the nuts and the seeds. Pour maple syrup mixture over and stir to combine. Let sit 10 minutes.
• Using your hands, drop oat mixture onto prepared baking sheets in one layer, and pinch together into clumps with your fingers.
• Bake 40 to 50 minutes, flipping the mixture (taking care not to break up the clumps) every 15 minutes. The mixture is done when it's golden brown all over and starting to crisp. It will continue to crisp up after as it cools. Transfer pans to wire racks and let cool. Store in an airtight container at room temperature for up to 1 month.

ALMOND-COCONUT GRANOLA

Steps:

• Preheat oven to 325-degrees. Melt together butter and honey in a small saucepan over low heat. Add sugar; stir until sugar has dissolved, about 2 minutes. Remove from heat. Stir in 2 tablespoons water. Stir together oats, almonds, and coconut in a large bowl. Pour butter mixture over oat mixture; stir until combined.
• Evenly spread out granola on a large rimmed baking sheet. Bake, stirring frequently, until golden brown, 25 to 30 minutes. Let cool completely on sheet on a wire rack. Store in airtight container at room temperature up to 2 weeks.

COCONUT ALMOND GRANOLA

Steps:

• In an ungreased 1-1/2-qt. baking dish, combine the oil, honey and extract. Stir in the oats, coconut and milk powder. , Bake at 350° for 15-20 minutes or until golden brown, stirring occasionally. Stir in the almonds. Cool. Store in a covered container.

ALMOND/WALNUT-COCONUT GRANOLA

Steps:

• Preheat oven to 325 degrees F.
• In a large bowl, stir together oats, nuts, coconut, sunflower seeds and salt.
• In a small saucepan melt butter with honey over low heat, stirring constantly.
• Pour butter mixture over oat mixture and stir until well combined.
• In a large jelly-roll pan that has been sprayed with Pam, spread granola evenly.
• Bake in middle of oven, stirring halfway through backing- approximately.
• 20 minutes.
• Cool granola in pan on a rack and stir in dried fruit.
• Can be kept in an airtight container at cool room temperature up to 2 weeks.

ULTIMATE IRRESISTIBLE GRANOLA

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, stir together the oats, almonds, walnuts, pecans, sesame seeds, wheat germ, coconut and sunflower seeds. In a small pan over medium heat, stir together the oil and honey. Cook and stir until blended. You could also do this in a large measuring cup in the microwave, heating for about 2 minutes and 30 seconds. Pour over the oat mixture, and stir to coat evenly. Spread out in an even layer on two cookie sheets.
• Bake for 20 minutes in the preheated oven, until the oats and nuts are toasted. Immediately after it comes out of the oven, stir in the raisins and dried cranberries. Let stand until cooled, and stir again to break up any large clusters. Store in an airtight container at room temperature for up to two weeks, but I guarantee it won't be around that long!

PALEO GRANOLA WITH COCONUT AND ALMONDS

Steps:

• Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper.
• Toss coconut, almonds, pumpkin seeds, sesame seeds, sunflower seeds, chia seeds, if using, salt, cinnamon, and cardamom in a large bowl.
• Cook honey, oil, and vanilla in a small pot over medium heat, stirring occasionally, until hot and easily pourable, about 1 minute. Pour over coconut mixture and stir to combine. Spread mixture evenly on prepared baking sheet and bake, stirring once halfway through, until golden-brown and crisp, about 25 minutes.
• Do Ahead
• Granola can be made 1 week ahead; store tightly covered at room temperature.

ALMOND COCONUT GRANOLA

Steps:

• Preheat oven to 325°F.
• In a large bowl stir together oats, almonds, coconut, pumpkin or sunflower seeds, and salt. In a small saucepan melt butter with honey over low heat, stirring. Pour butter mixture over oat mixture and stir until combined well.
• In a large jelly-roll pan spread granola evenly and bake in middle of oven, stirring halfway through baking, until golden brown, about 15 minutes. Cool granola in pan on a rack and stir in dried fruits. Granola may be kept in an airtight container at cool room temperature 2 weeks.