toasted granola with coconut and almonds

Today’s guest post is from Ella. When she’s not at her barre, in the books or holding ballet classes for her little sis, she loves to dream up recipes and experiments in the kitchen. From an early age Ella learned that what she eats affects how she feels in a huge way. She’s not afraid to try new things and make mistakes which are both helpful in cooking and life, right? Here she is changing up a family favorite!

ella and evie in grand marais

For the past few weeks, I (Ella) have been trying different things with an old family recipe for granola.

homemade granola

I wanted granola that tasted good, was healthy and didn’t have too much sugar.

yogurt with honey

I got inspired by a cookbook I got for Easter last year called I Quit Sugar by Sarah Wilson. The one Sarah makes has lots of nuts and coconut flakes.

granola with yogurt

I reworked our recipe with more almonds and coconut. I also replace the brown sugar with a little brown rice syrup or honey. (This could be optional if you didn’t want any sweetener.) While I was at it, I thought, who needs gluten? So goodbye wheat germ and flour, hello a little extra oat bran and oats.

almonds and coconut

While I was experimenting, my mom and I agreed that granola didn’t have to be super sweet because you can just sweeten your yogurt or add berries for individual preference.

granola with blueberries

My family has now fallen in love with it, especially my dad the coconut lover. (Even if I did send my dad to the store too many times to count!)

toasted granola with coconut and almonds

toasted granola with coconut and almonds

Print Recipe


  • 3 1/2 cup oats
  • 2/3 cup almond slivers
  • 1/2 cup oat bran
  • 1 1/2 cup unsweetened coconut flakes
  • 2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 cup apple juice
  • 1 tablespoon vanilla
  • 2 tablespoon unsalted butter melted
  • 3 tablespoons brown rice syrup or honey optional


  • Preheat the oven to 300°.
  • Oil or butter a rimmed cookie sheet.
  • Mix the oats, almonds, oat bran, coconut flakes, cinnamon, nutmeg and ginger in a large bowl.
  • In a separate bowl whisk together apple juice, brown rice syrup or honey, melted butter and vanilla.
  • Pour the wet ingredients over the dry and mix well.
  • Spread out evenly on prepared cookie sheet.
  • Bake for 45 minutes total, stirring every 15 minutes. It should be golden brown and toasted.

This post contains affiliate links to products I know and love. I recommend any of them for this recipe!

Author: Ella Bursch
Did you make it? Mention @heatherbursch or tag #shemadeit so we can admire your work!


I hope you enjoy!


Last Updated on June 15, 2022 by Heather Bursch

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  1. E and H — the timing of this post is just too perfect!!

    I came back to a big bag of oats leftover from our visitors over Christmas and have been wanting to make that yummy granola of yours all week. Plus, wheat germ is hard to find over here, so I love the substitution of more oat bran instead. Thanks for saving me digging through my emails to find the recipe – I can’t wait to try this one instead 🙂 And yum, blueberries are finally in season over here too!! xo – Kristin

    1. Hey Kristin! I love granola and I love sharing my recipe with you!! I wish we could have some of your blueberries too. 🙂 Ella

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