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.
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.
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.
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!
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.
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!
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I made this recipe for the second time tonight. It is so delicious! Thanks for sharing it!
Woo! So glad this recipe is a hit, Siobhan! Thanks for leaving a review, I appreciate it so much!
This is delicious! Not too sweet and I love the combo of coconut and almond!I also love how easy it was to make.
Woo!! So happy this granola was a hit, Sarah. Thanks so much for trying it out and coming back to leave a review. I so appreciate the feedback!
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!
Woo! So glad you enjoyed this granola, Sarah. Thanks for the review, I appreciate it!
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!
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!
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.
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. 🙂