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Coconut Almond Granola

Author Karen from The Tasty Bite

Ingredients

  • 2 tbsps coconut oil or canola oil
  • 2 tbsps honey
  • 1 tbsp light brown sugar
  • 1 tsp vanilla extract
  • 2 cups old-fashioned oats
  • 1/2 cup raw slivered almonds coarsely chopped
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup dried cranberries
  • 1/4 cup dried apricots

Instructions

  • Preheat oven to 350F. Coat large sheet pan with cooking spray and set aside.
  • In a large mixing bowl, whisk together oil, honey, brown sugar, and vanilla.
  • Add oats, almonds, and coconut, and stir to coat well.
  • Spread evenly onto the prepared sheet pan and bake for 25-30 minutes, stirring every 5 minutes, or until mixture is toasted and golden brown.
  • Remove from heat and let cool to room temperature.
  • Mix in dried cranberries and apricots, and store in an airtight container.

Notes

*Granola lasts up to two weeks if stored in an airtight container.