Easy homemade honey almond coconut oil granola. This tastes just like a Nature’s Valley granola bar. It’s perfect for topping on yogurt or with cereal. Did I mention it makes a great gift for friends and family?
Allow me to introduce to you my new morning obsession. It has totally been rocking my breakfast world. I cannot get enough of this coconut oil granola cereal. This is the third batch that i’ve made in 2 weeks and though my first batch was, how to put it, slightly charred, I
ate enjoyed it anyway.
But there it just soooo much to love in this breakfast granola. I mean, we’re talking crunchy oats, sweetness from honey, roasted sliced almonds, and when I have it with a little bit of yogurt and a handful of pomegranate seeds (or um… I should say arils) I am in heaven! I kid you not when I say this, I have single handedly polished off most of the three batches of homemade coconut oil granola. Yuh, talk about MAJOR food obsession right now.
When I was a kid, cereal was a staple breakfast for me. And though until the age of 5 I was obsessed with Lucky Charms and Apple Jacks, my taste buds changed soon after. I was the kid sitting at the table eating Honey Bunches of Oats like a boss while my brother munched down his Cocoa Puffs. I actually preferred those granola type of cereals over the ones that came with a toy. I gasp at my six-year-old self now as an adult. I was too mature back then, thank god that’s changed 😉
As and adult, I totally give myself a pat on the back for being a smart foodie at age 6. When it comes to food, I have a motto. Make it at home if the store-bought version has ingredients that are totally not written in English. Have you ever read the ingredients on the back of a package of granola? It’s not always pretty. If I can’t pronounce it, I probably don’t need to be eating it. And there’s that one devil sweetener, also known as high fructose corn syrup. I’ve even seen it added to honey. HONEY. So read your labels, kids. It pays off.
And regardless of which side of the spectrum you sit on with that ingredient, I say, you’re better off not eating it.
This coconut oil granola comes together in a jiffy. I’m using sliced almonds in my granola because I love the nuttiness and the added crunch. Feel free to toss in dried fruit chunks after the granola is done baking if you like more variety in your granola. Toasted coconut flakes, dried pineapple chunks, and banana chips would totally make this honey almond granola into something a little more summery and tropical.
This is a basic recipe that can be tweaked to your own liking, so I encourage you to get creative with this!
Look at all of that coconut oil granola goodness. I could dive into a big bowl of this stuff and not stop until it was all gone. And it’s a good thing that it’s so, very easy to make, because I have a feeling i’m going to be running out of a lot of these bowls of granola.
I know I always say this, but if I was a single gal, I’d be eating bowls full of this granola cereal for every meal of the day. Probably topped with strawberries and a splash of milk for breakfast. A granola parfait with greek yogurt and blueberries for lunch. And at dinner time I’d probably ditch the dairy all together and just dive into the mason jar with a spoon.
This homemade granola recipe is as simple as it gets. Honey and brown sugar sweet these oats and a hint of cinnamon, vanilla extract, and almond extract spice up this granola.
Though we’re months and months away from a gift giving holiday, this would make for a great little gift for family and friends, wouldn’t it? All you need is a nice mason jar and a little fancy ribbon that has the recipe attached. Because this coconut oil granola is going to have everyone falling in love.
- 3 cups old-fashioned rolled oats
- 1 cup sliced almonds (not roasted)
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/3 cup honey (or agave)
- 1/4 cup coconut oil
- 2 teaspoons vanilla extract
- 1/8 teaspoon almond extract
- Position a rack in the center of the oven and preheat the oven to 300ºF. In a large bowl, combine the oats, almonds, brown sugar, cinnamon, and salt, stir and set aside.
- In a small microwave safe bowl, heat the honey and coconut oil together for 20-30 seconds. You want the honey to get nice and loose. Stir in the vanilla and almond extracts. Pour over the oat mixture and mix until the oats are thoroughly coated.
- Spread the mixture into an even layer on a baking sheet (see note). Bake the granola for 15 minutes, remove the granola from the oven and give it a stir. Return the granola to the oven and continue to bake until light golden brown in color. This will take between 5 to 15 minutes. I suggest checking every 5 minutes.
- Let the granola cool completely before storing in an air tight container. The granola will be soft when it comes out of the oven but will harden as it cools. Store for up to 2 weeks in an airtight container.