If you like chunky granola with clumps you’re going to love this homemade coconut almond granola! Made chunky with a special trick that doesnāt involve egg whites or a ton of sugar. Vegan & gluten-free.
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 & WiredĀ sells granola called Hippie Crack and I honestly think thatās the perfect way to describe all granola. At least for me because I literally have zero portion control when it comes to ‘nola.
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 thatād Iād 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.
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.We tried heating the sugar and coconut oil in saucepan until bubbly so it would be thicker and hold together better. 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 granolaĀ with the flaxseed I knew weād 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!
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 ā great flavor, crunch and clumps… all without a ton of sugar. Each 1/4 cup serving has about 4 grams. 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 Iām sure Iāll be experimenting and posting variations of the recipe soon. Iām thinking a chocolate version needs to happen next.
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Yield:
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Ingredients
- 1 Tablespoon ground flaxseed + 3 Tablespoons water
- 2 cups regular rolled oats
- 1 cup unsweetened coconut flakes
- 1/2 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
- 1/8 teaspoon sea salt
Instructions
- Preheat oven to 300Ā°.Ā
- Whisk together flaxseed and water in a small bowl. Set aside.Ā
- Add all remaining ingredients into a large bowl and toss to combine. Add in flaxseed mixture and toss again.Ā
- Line a baking sheet with parchment and spread granola mixture onto the sheet, pressing the mixture down with a spatula.Ā
- 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.Ā
- Let the granola cool completely on the pan before stirring. Store in an airtight container for up to 3 weeks.
Notes
Nutrition
- Serving Size: 1/4 cup
- Calories: 156kcal
- Sugar: 4g
- Sodium: 21mg
- Fat: 10g
- Saturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0
Juliette | Namastay Traveling says
June 5, 2017 at 11:40 amI always have such a hard time trying to get my granola to be clumpy (that’s obviously the best part!). This recipe has the clumps of all clumps! That sounds a little weird, but excited to try this out. I’d say I’ll sprinkle it over yogurt but tbh, I’ll be eating a giant bowl of it with some almond milk splashed.
Emily @ Pizza & Pull-ups says
June 5, 2017 at 12:46 pmYum! I love granola, but don’t have it awesome because it tends to be so high in sugar and calories, I will have to give this a try.
Chari L. says
June 5, 2017 at 2:26 pmThis looks delicious and Coconut Almond is my favorite! I see calorie information listed but not serving size. How many calories per serving
Brittany Mullins says
June 5, 2017 at 2:44 pmThe serving size is 1/4 cup and it’s about 150 calories per serving.
Shelby says
June 5, 2017 at 6:39 pmCant wait to try this out! Was just thinking of how I wanted to make my own granola and avoid all those added rice and corn syrups š
The Fernweh Wolf / Travel & Lifestyle Blog
xx
Casey the College Celiac says
June 5, 2017 at 11:38 pmThis granola addict is always looking for more recipes! Have you ever tried adding shredded zucchini or squash to your granola? So delicious and a great source of hidden veggies!
Peppermint Dolly says
June 6, 2017 at 4:36 amMajor noms all round here – it looks delicious – I too have ZERO portion control when it comes to Granola!! haha!!
Rebecca
xx
http://www.peppermintdolly.com
Tara | Treble in the Kitchen says
June 6, 2017 at 6:29 amWith clumps!! My fav kind of granola! š
Melissa @ Insider The Kitchen says
June 6, 2017 at 7:55 pmI love homemade granola! This coconut almond version sounds fabulous! Pinned!
Denise says
June 7, 2017 at 10:35 amMade this granola for breakfast this morning. It was super quick and easy (important with a 5 month old)…and yes there were good clumps! I used walnuts instead of almonds because it’s what I had and it still turned out well! It was delicious on my smoothie bowl!
Edwina at The Equipped Cook says
June 7, 2017 at 10:47 pmI absolutely love clumping granola. I love all that crunch. This recipe looks amazing. It all looks delicious.
Traci | The Petite Chef says
June 8, 2017 at 10:35 amI love coconut AND granola – so obviously I will have to give this one a go! š
the modern proper says
June 9, 2017 at 9:09 pmmmm, this looks like the perfect granola. can’t wait to give this a try.
Deliverr says
June 11, 2017 at 1:02 amAwesome recipe Brittany, Thanks for Sharing
Paula says
June 15, 2017 at 7:35 pmI made this while I was wiped out after work, and it was a cinch. I subbed hazelnuts for almonds (work with what you’ve got!) and am now worried that the granola won’t make it til breakfast!
Brittany Mullins says
June 16, 2017 at 4:08 pmYay!!! So pumped that you liked the recipe, Paula! I bet it’s delicious with the hazelnuts in there.
Paola says
June 19, 2017 at 9:51 pmThis looks amazing! Definitely going to try this!
Fiona Prince says
December 18, 2017 at 10:42 amI just made this and its so delicious! I love how its not too sweet. For some reason, my batch did not clump up too well. Maybe I got one of the proportions wrong…?
But the flavor is great, I will be making it again for sure!
Brittany Mullins says
December 19, 2017 at 10:56 amBummer!! I’m sorry it didn’t clump together. Did you let it cool completely before stirring after removing it from the oven?
Lee says
March 21, 2018 at 10:52 amCan you omit the coconut sugar?
Emily Campbell says
November 15, 2018 at 7:50 pmLoved this! Perfect snack on top of greek yogurt. Might try adding more nuts next time for an extra crunch.
★★★★★