Go Back
+ servings
Bowl of granola on a baking sheet with parchment.
Print Recipe
4.79 from 14 votes

Coconut Almond Granola

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.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Breakfast
Cuisine: American
Keyword: coconut almond granola
Servings: 14
Calories: 156kcal


  • 1 Tablespoon flax egg
  • 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


  • 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.


Serving: 1/4 cup | Calories: 156kcal | Carbohydrates: 15g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Sodium: 21mg | Fiber: 3g | Sugar: 4g