Almond Coconut Granola

I first started making granola at home thanks to my friend Megan (and fellow Sunday Cooking Collective founder) who shared a simple and tasty recipe with me many years ago – Thank you Megan! After many tweaks and additions over the years, this is my go-to granola recipe.

I make granola every two weeks or so but at Christmas time we always make extra to share with family and friends. It makes a great holiday gift for anyone…but specially teachers who end up with way too many cookies and chocolates at this time of year.

Granola is our favorite before-bed snack sprinkled over homemade yogurt anytime of the year.

Serve over yogurt or fruit and store in an air-tight container at room temperature to preserve freshness. It can also be stored in the freezer for 2-3 months (the sooner you eat it the better).

Almond Coconut Granola

Crunchy, sweet and healthy snack. Super tasty sprinkled over yogurt or fruit.

Author Elia


  • 3 cups of rolled oats
  • 1 1/2 cups of chopped almonds
  • 1 cup of pumpkin seeds
  • 1 cup of sunflower seeds
  • 1 cup of coconut ribbons shredded coconut ok
  • 1 tsp of fine sea salt
  • 1 tsp of cinnamon
  • 1/2 cup/100grs of coconut oil
  • 1/4 cup of water
  • 2/3 cup/176 g of maple syrup, honey or a combination of the two
  • 2 tsp of vanilla extract
  • 1 cup of dried fruit, I used cherries


  1. Preheat oven to 300 degrees. In a big bowl mix all dry ingredients and set aside. 

  2. On a small sauce pan over low heat whisk together coconut oil, maple syrup, water and vanilla. Pour over dry ingredients and toss well to coat.

  3. Spread mixture on two parchment-lined rimmed baking sheets. Bake at 300 for 30 minutes or until golden brown. Stir the mixture every 10-15 minutes. 

  4. Cool and add dried fruit. Store in an airtight container at room temperature for 7-10 days or in the freezer for 2 months.



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