Coconut Almond Granola


Granola is one of my favorite things to make at home, simply because I go through them so quickly – sometimes for breakfast, but mostly for snacking.  I keep a container of granola at office for days when I’m there in the morning early and want to sprinkle some over fruit and yogurt.  The granola also comes to rescue when my afternoon sugar cravings strike.  They are much a healthier option than say, a Snickers bar, or a bag of gummy peach.


With my coworkers all on some form of dietary regimens- juice cleanse, no-carb, Weight Watchers- it’s difficult to be stuffing a candy bar into my face (aka, the Glutton’s Diet) without getting cold stares.  Peer pressure.  It never gets old!


The truth of the matter is, after all that heavy holiday eating (and drinking, most likely), starting the day off with a healthy breakfast is one of the best things you can do for your body.  This granola is made of coconut flakes, almonds, cranberries, and apricots, but it is highly adaptable so feel free to substitute with other dried fruits or nuts.


You might have remembered me waxing poetic about granola clusters.  This time, I forgot to make them into clusters (which makes snacking way less messy), but do refer to that post if you like your granola in clusters.

Coconut Almond Granola
Serves: About 4 cups
  • 2 tbsps coconut oil, or canola oil
  • 2 tbsps honey
  • 1 tbsp light brown sugar
  • 1 tsp vanilla extract
  • 2 cups old-fashioned oats
  • ½ cup raw slivered almonds, coarsely chopped
  • ½ cup unsweetened shredded coconut
  • ¼ cup dried cranberries
  • ¼ cup dried apricots
  1. Preheat oven to 350F. Coat large sheet pan with cooking spray and set aside.
  2. In a large mixing bowl, whisk together oil, honey, brown sugar, and vanilla.
  3. Add oats, almonds, and coconut, and stir to coat well.
  4. Spread evenly onto the prepared sheet pan and bake for 25-30 minutes, stirring every 5 minutes, or until mixture is toasted and golden brown.
  5. Remove from heat and let cool to room temperature.
  6. Mix in dried cranberries and apricots, and store in an airtight container.
*Granola lasts up to two weeks if stored in an airtight container.



  1. Lauren D. says

    Adding coconut makes the granola way more crunchy. I also have started using coconut oil after reading about the health benefits – will definitely start using them in granola!

    • Karen says

      My friend says she uses coconut oil on her hair as an oil treatment, too! Love an ingredient that does double (or triple) duty!

    • Karen says

      Definitely, everyone is about New Year’s resolutions these days. Someone brought in a platter of muffins and donuts today and no one dared to touch them! :)

  2. consuelohoneyandfigs says

    Granola is one of the most perfect breakfast ever indeed! I love your version with coconut and flaked almonds. So yummmy! Have a lovely weekend! x

  3. says

    My coworkers are totally the opposite…they give me the side eye all the time because I eat yogurt every morning and usually salads at lunch…while they pile on the french fries and snack on chocolate! I love chocolate and have no problem eating some…but they go a bit overboard! Maybe I should make them some granola as a hint ;)