The Best Homemade Toasted Coconut and Almond Granola
Tired of store-bought granola that’s too sweet, too expensive, or full of ingredients you can’t pronounce? Get ready to transform your breakfast routine with this incredible Homemade Toasted Coconut and Almond Granola!
This recipe is simple to master and yields a perfectly crunchy, cluster-packed granola that shines with warm, natural sweetness from maple syrup. It’s loaded with a powerhouse blend of almonds, cashews, pumpkin seeds, and sunflower seeds, balanced beautifully with the subtle tropical flavor of desiccated coconut.
Bake a batch today and enjoy a wholesome, satisfying, and completely customizable breakfast, snack, or topping. It’s the perfect way to meal-prep for the week and ensures you always have a healthy, irresistible crunch waiting for you!
Ingredients:
- Quick oats – 200g
- Chopped raw almonds – 150g
- Chopped raw cashew – 75g
- Raw pumpkin seeds – 56g
- Sunflower seeds – 70g
- Unsweetened desiccated coconut – 60g
- Maple syrup – 160g
- Vegetable / coconut oil – 113g
- Salt to taste
- Chopped chocolate
- Dried fruits as desired
Homemade Granola: Step-by-Step Instructions
- In a large mixing bowl, combine the quick oats, raw almonds, raw cashews, pumpkin seeds, sunflower seeds, and unsweetened desiccated coconut.
- Toss gently until all the dry ingredients are evenly distributed. This forms the heart of your easy homemade granola.
- In a separate small bowl, whisk together the maple syrup, vegetable/coconut oil, and a pinch of salt to taste.
- Continue mixing until the ingredients are fully incorporated, creating a glossy, caramel-like liquid. This blend is key to achieving those coveted crunchy granola clusters.
- Pour the maple syrup mixture over the dry ingredients in the large bowl.
- Mix thoroughly with a spatula or wooden spoon. Ensure every oat, nut, and seed is beautifully coated with the sweet liquid—this is what makes your almond coconut granola golden and crisp.
- Preheat your oven to 120C. Line a large baking tray with parchment paper.
- Spread the coated granola mixture evenly across the prepared tray. Aim for a single, uniform layer to ensure even toasting.
- Bake for approximately one hour. Crucially, stir the granola every 15 minutes to prevent burning and promote consistent, light-golden color throughout.
- Once the granola is lightly golden brown and fragrant, remove the tray from the oven.
- Let the toasted granola cool completely on the tray. Do not stir it during this time, as cooling allows the clusters to form and set.
- For an extra touch of sweetness, once cool, stir in the chopped chocolate and dried fruits as desired.
Storage & Serving Suggestions
Store your finished healthy homemade granola in an airtight container at room temperature for maximum freshness.
Create the ultimate granola breakfast bowl by layering: a dollop of creamy yoghurt, a generous sprinkle of your Toasted Coconut and Almond Granola, a handful of fresh berries, and a few sweet banana coins.
