Almond Coconut Granola

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Try this granola packed with oats, almonds, coconut and walnuts.  Baking the mixture with maple syrup and butter makes it light and crispy – serve it with fresh raspberries, bananas and ice cold milk and you’ll have a delicious start to your day.

Almond Coconut Granola

Makes about 6 cups or 12 servings

2 cups sliced almonds

1 ½ cups sweetened shredded coconut

1 cup chopped walnuts

1 ½ cups old fashioned whole oats (not quick or instant)

Pinch of salt

2 tablespoons butter

¼ cup pure maple syrup

  • Preheat the oven to 350 degrees.
  • Line a large rimmed baking sheet with parchment paper.
  • In a large bowl combine the almonds, coconut, walnuts, oats and salt.
  • In a microwave safe bowl combine the maple syrup and the butter and heat about 30 seconds until the butter just starts to melt – take out of the microwave and stir until completely melted.
  • Pour into the almond mixture and stir until combined.
  • Spread out onto the parchment lined baking sheet.
  • Bake for about 25 minutes, remove from the oven after about 15 minutes, when it starts to brown around the edges and stir–do this twice more about 5 minutes apart. It is finished when the granola is a uniform light brown.
  • Cool completely before storing in an airtight jar, it will become crispy as it cools.
  • Store at room temperature.


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