Coconut-Almond Granola

Coconut-Almond Granola

Happy Monday everyone! I hope you had a wonderful weekend. Things were a bit busy around here and Monday came way too soon (lol). Nonetheless, I had a wonderful weekend. Lots of cooking and some sewing as well (I'll share with you later this week).

One of the things I made this weekend was granola. I have been quite obsessed with granola lately and I have been making it quite often. I try to vary it every time so we don't get bored, but this is one of my favorite versions. It is crunchy and not too sweet. I love to sprinkle it on top of my yogurt in the morning or on fresh fruit. It also makes for a great snack.

Coconut-Almond Granola

3 Cups of Rolled Oats (not quick cooking)
1 Cup of unsweetened coconut flakes.
1/2 cup slivered almonds (or finely chopped almonds)
1/2 cup agave nectar
1/3 cup coconut oil melted*
Pinch of salt

Coconut-Almond Granola

*The instructions on the jar of coconut oil said to melt the coconut oil in a water bath (bain-marie). I did it one time and then I tried melting it in the microwave by microwaving it in 10 second increments. Both methods give the same results.

1. Preheat oven at 325 degrees Fahrenheit. Line a baking sheet with parchment paper.
2. In a mixing bowl combine all ingredients and mix well until everything is well coated with the oil and agave nectar. Spread on the baking sheet. Bake for 25-30 minutes or until it is a nice golden brown color. Turn the sheet half way through the baking process.
3. Remove from the oven and let it cool completely.

Coconut-Almond Granola

The granola will keep fresh for a week if stored in an air-tight container.




  1. That looks lovely and I will have a go at making it. I will have to find a substitute for agave nectar which sounds wonderfully exotic!

  2. Sounds delicious. I'm going to try it this week. Thank you for sharing your recipe.

  3. Sounds great Martha, will have to hunt out the agave nectar though!


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