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Almond Coconut Granola


This weekend I decided to make granola for Christmas presents for my co-workers, since we all seem to love the oaty stuff!  My friend really likes the combination of coconut and almonds, like Almond Joys, so I put my thinking cap on and thought how could I get that in granola form?  I also wanted a granola that was healthy, not high in calories and something that everyone would love.  So with much thinking I decided on Almond Coconut Granola.  I thought of almond joy granola, but I didn’t want chocolate, I wanted a guilt free snack!

I was wondering what to use for wet ingredients, so I used my Perfect Granola recipe, but changed it up a little bit.  I added cashew nut butter and almond extract.

I do like dried fruit, so I added some dried pineapple to the granola.  I just love dried pineapple, it’s sweet and delicious!  I made a batch of this granola on Friday night and loved it so much I decided to keep the batch and make a fresh one for my friends on Sunday.

I really think this maybe better then my Perfect Granola, but don’t tell my perfect granola that!  🙂  You simply must try this, it’s so good and the flavor is out of this world and besides how often do you see a healthy yummy granola for under 150 calories per half a cup?  I got your attention now, don’t I?  I wonder how it would be as a cereal?  I normally just handful the granola or throw it in my yogurt.  It’s an addictive snack.

One thing I learned from making this granola, if you want it clumpy, leave it in the oven for 30 minutes, then flip every 10 minutes or so.  Normally I flip every 15 minutes.  With leaving it for the first 30 minutes, I had some nice clumpy granola!   I love the clumps!

Almond Coconut Granola – Adapted from my Perfect Granola


7 1/2 cups Old Fashion Oats

1 cup Shredded Coconut

2 tbsp Ground Flax

1/2 cup Slivered Almond

Wet Ingredients:

4 tbsp Brown Rice Syrup

1 tbsp Maple Syrup

2 tbsp Coconut Oil

2 tbsp Applesauce, Unsweetened

3 tbsp Cashew Nut Butter

1/4 cup Brown Sugar

1/2 tsp Almond Extract

1/4 tsp.Vanilla Extract

Add Ins:

3/4 Cup dried pineapple (diced up)


Preheat oven to 300

In a medium saucepan over medium heat, add the wet ingredients. Stir well. Bring to a boil and then simmer on low for 5-10 minutes, stirring frequently.

In a very large mixing bowl, Mix together the dry ingredients.

Add the wet mixture (while still warm!) over top the dry mixture and stir well. It will be very thick and hard to stir, but keep at it until everything is thoroughly combined.

Spread onto a pan lined with parchment paper or a non-stick mat and bake in the oven for 30 minutes. Stir the granola to ensure even baking and place back in the oven for 15 minutes, stir it.

Allow to cool for 20-25 minutes on the pan before serving. The granola will stiffen up as it cools. Makes about 10 cups, store in an airtight container.

Note: You can probably substitute the brown rice syrup and agave nectar for other liquid sweeteners, although please note that the flavour and crispness will change.


Makes about 22 1/2 cup servings

Calories per 1/2 cup:  147,  Fat:  5.4,  Cholesterol:  0,  Sodium:  11.4,  Potassium: 58,  Carbs:  22,  Fiber:  3,  Sugar:  6.3,  Protein:  3.9

QUESTION:  For all you bakers out there, what is the best way to store cookies? I have mine in a Rubbermaid Tupperwear container and my cookies seem soft.  I want my cookies to stay as crispy as I make them.

Count down is on till Christmas!  Well more like countdown is on till my last day of work which is Thursday morning!  🙂  Have a great day!!!  Now go make some granola!

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