Cashew Almond Coconut Granola Recipes

COCONUT ALMOND GRANOLA

Coconut Almond Granola image

"We tried the hard and crunchy granolas but really didn't like them," says Kathy Winn of New Lothrop, Michigan. "This recipe, however, was an instant hit. It makes a healthy breakfast or snack."

Provided by Taste of Home

Categories Breakfast Brunch

Time 25m

Yield 3 cups.

Number Of Ingredients 7

Ingredients

3 tablespoons canola oil
3 tablespoons honey
1/4 teaspoon almond extract
2 cups quick-cooking oats
3 tablespoons sweetened shredded coconut
3 tablespoons nonfat dry milk powder
3 tablespoons sliced almonds

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.

Nutrition Facts : Calories 487 calories, Fat 23g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 58mg sodium, Carbohydrate 60g carbohydrate (23g sugars, Fiber 6g fiber), Protein 13g protein.

CASHEW, ALMOND, COCONUT GRANOLA!

Cashew, Almond, Coconut Granola! image

This is so great...why buy someone else's granola when you can bake up this tasty dish...and it is really easy to put together. I like chopped dates for the fruit, but raisins or dried cranberries would also be tasty!

Provided by CaliforniaJan

Categories Breakfast

Time 1h25m

Yield 7 cups, 12 serving(s)

Number Of Ingredients 9

Ingredients

3 cups old fashioned oats
1 cup slivered almonds
1 cup cashews
3/4 cup coconut, shredded and sweetened
1/3 cup brown sugar
1/3 cup pure maple syrup
1/4 cup vegetable oil
3/4 teaspoon salt
1 cup dried fruit

Steps:

Preheat oven to 250 degrees. In a large bowl, combine the oats, nuts, coconut and brown sugar.
In a separate bowl or liquid measuring cup, combine maple syrup, oil and salt.
Combine both mixtures by slowly pouring the liquid over the oatmeal mixture and stirring well. Bake in one or two large rimmed baking sheets, spreading out into an even layer on each sheet.
Bake for 1 hour and 15 minutes, stirring occasionally, until golden.
Remove from the oven and transfer into a large bowl, breaking up the clumps. Add the dried fruit and mix until evenly distributed.
Store in an airtight container.

Nutrition Facts : Calories 358.6, Fat 19.1, SaturatedFat 5.2, Sodium 227.7, Carbohydrate 43.9, Fiber 5.7, Sugar 12.7, Protein 7.1

ALMOND/WALNUT-COCONUT GRANOLA

Almond/Walnut-Coconut Granola image

This is my version of a granola recipe I saw on Sarah's Secrets one day. I did make a few changes to suit our taste, but the recipe is basically the same. This is wonderful eaten dry or with milk.

Provided by Jellyqueen

Categories Breakfast

Time 30m

Yield 6 cups, 12 serving(s)

Number Of Ingredients 9

Ingredients

3 cups old fashioned oats
1/2 cup sliced almonds
1/2 cup chopped walnuts
1 cup coconut
1/2 cup sunflower seeds
1/2 teaspoon salt
1/4 cup unsalted butter
6 tablespoons honey
1 cup chopped tropical blend dried fruit

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.

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