Coconut Almond Granola

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This homemade coconut almond granola is extra crunchy and clumps up perfectly! And it’s naturally sweetened with maple syrup and coconut sugar. Vegan & gluten-free.

Baking sheet with parchment on diagonal, full of granola.

Oh granola!! It has the perfect amount of crunch, as well as, a sugar, fat, salt ratio that makes it 100% delicious and addictive as all get out.

Baked & Wired sells granola called Hippie Crack and I honestly think that’s the perfect way to describe all granola. At least for me because I literally have zero portion control when it comes to granola.

Bowl of granola on a baking sheet with parchment.

Anyhow, because of my deep granola love I decided that this year I wanted to make an EBF house granola. A simple base recipe that I adored. One that I’d be happy to make and eat on the regular, but also one that could easily be adapted.

I had some ambitious goals. I wanted the granola to be gluten-free, vegan, naturally sweetened, low in sugar AND super chunky with large clumps. As you probably know, this was no small feat considering sugar is one of the things that really binds granola together and makes it clump.

Bowl of granola surrounded by granola on the table, baking sheet in the background.

I knew it might take some experimenting, but I was determined to find a granola solution so over the past few months Maria and I have tested about six different recipes.

We experimented with a variety of different natural sweeteners. First, we tried heating the sugar and coconut oil in a saucepan until bubbly so it would be thicker and hold together better. Then, we tried parchment paper vs no parchment, baking stone vs baking sheet, stirring vs no stirring. It was quite a process.

None of the recipes were a complete flop (they all got eaten), but when we made this coconut almond granola with the flaxseed I knew we’d found the winning combo. It was perfectly sweet (only 3 Tablespoons of maple syrup for the whole batch), light and crunchy with BIG clumpy, granola clusters. Hooray!

Small white bowl of granola.

How to Get Granola to Clump

The trick to the crunchy clusters/clumps = flaxseed egg. I noticed that many granola recipes called for egg whites (or water) to help create clusters so I decided to try a flaxseed egg and it worked like a charm.

This coconut almond granola has the full package — great flavor, crunch and clumps… all without a ton of sugar. Each 1/4 cup serving has only 4 grams of sugar.

And as I mentioned before this granola recipe is 100% customizable so feel free to use your favorite nuts and add-ins. I love the combo of coconut and almonds so that’s what I went with, but I’m sure I’ll be experimenting and posting variations of the recipe soon. I’m thinking a chocolate version needs to happen next.

Granola on parchment and a baking sheet.

Love granola? You might also enjoy these recipes:

If you try this coconut almond granola recipe, please be sure to leave a comment and star rating below. Your feedback on my recipes is so helpful for the EBF team and other EBF readers!

Coconut Almond Granola

5 from 9 votes
This homemade coconut almond granola is extra crunchy and clumps up perfectly! And it's naturally sweetened with maple syrup and coconut sugar. Vegan & gluten-free.
Bowl of granola on a baking sheet with parchment.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 14

Ingredients

  • 1 Tablespoon ground flaxseed + 3 Tablespoons water
  • 2 cups old fashioned rolled oats
  • 1 cup unsweetened coconut flakes
  • ½ cup chopped or slivered almonds
  • 1 Tablespoon chia seeds
  • 1 teaspoon ground cinnamon
  • 3 Tablespoons coconut oil
  • 3 Tablespoons maple syrup
  • 1 Tablespoon coconut sugar
  • teaspoon sea salt

Instructions
 

  • Preheat oven to 300°F.
  • Whisk together flaxseed and water in a small bowl. Set aside.
  • Add all remaining ingredients into a large bowl and toss to combine. Add in flaxseed mixture and toss again.
  • Line a baking sheet with parchment and spread granola mixture onto the sheet, pressing the mixture down with a spatula.
  • Bake for 35-40 minutes, stirring once about 20 minutes in. Once you stir the granola, be sure to press it back down with the spatula. Granola is done when it’s dry, crunchy and golden in color.
  • Let the granola cool completely on the pan before stirring. Store in an airtight container for up to 3 weeks.

Nutrition

Serving: 1/4 cup Calories: 156kcal Carbohydrates: 15g Protein: 3g Fat: 10g Saturated Fat: 6g Sodium: 21mg Fiber: 3g Sugar: 4g
Course: Breakfast
Cuisine: American
Keyword: coconut almond granola

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    33 comments
    1. Sarah Housknecht
      June 5, 2021 AT 1:03 pm

      5 stars
      I have a tiny obsession with coconut so this granola recipe must have been made for me. So delicious on my smoothie bowl today. Easy to make and great flavor!

      1. Brittany Mullins
        June 7, 2021 AT 11:09 am

        Woo! So glad you enjoyed this granola, Sarah. Thanks for the review, I appreciate it!

    2. Tat
      May 31, 2021 AT 7:07 pm

      5 stars
      Another homerun recipe! Absolutely delicious granola! Also made your caramel sauce and had it with yogurt. Unbelievable how good it tastes… hard to believe they are made with dates! Delicious! Thank you so much for sharing your delicious recipes! Look forward to trying more of them!

      1. Brittany Mullins
        June 1, 2021 AT 12:12 am

        Yay!! I’m so glad you enjoyed this granola as well as the caramel sauce! Thanks so much for making them and coming back to leave a review. I really appreciate it!

    3. Daniella
      July 3, 2020 AT 11:14 pm

      5 stars
      Love this granola! Had to substitute 2 ingredients (didn’t have them@home) Hemp hearts for Flaxseed & cane sugar for coconut sugar. Still delicious; likely not as clumpy due to ingredients. We ran out of granola & I had a hungry household with a craving, it had to be done 🙂 LOVE every recipe we’ve tried of yours…all the way from Canada.

      1. Brittany Mullins
        July 5, 2020 AT 6:22 pm

        Ahh yay!! I’m so glad this recipe was a hit. Thanks so much for making it, Daniella. And for coming back to leave a comment + star rating. It means the world to me. 🙂

    4. Patti
      March 22, 2020 AT 6:44 pm

      5 stars
      This granola is sooo tasty. I will never buy granola again! I used Costco’s Tamari almonds and they worked great. Love this with yogurt. Thanks for another stand out recipe!

      1. Brittany Mullins
        March 22, 2020 AT 8:12 pm

        Ahh that makes me so happy to hear, Patti! I’m so glad you’re loving this granola. Thanks for trying it and for coming back to leave a comment and star rating. I really appreciate it. <3

    5. Jen
      March 21, 2020 AT 12:25 am

      Can you omit make the coconut sugar and add more maple syrup???

      1. Brittany Mullins
        March 22, 2020 AT 8:30 pm

        Hey Jen! I haven’t tried it, so I’m not sure how it’d turn out. It might end up being too liquidy, but you could certainly try it with just maple syrup and no coconut sugar. Let me know if you do and how it turns out!

Parchment paper lined with protein balls.

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