Recipe for easy granola with toasted oats, coconut, and almonds
This granola with cinnamon spice and a touch of honey is one of my favorite ways to enjoy breakfast! I made it gluten-free and lightly sweet so the toasted nuts and spices shine through. Enjoy!
Servings: 10
By: Heather Bursch
Equipment
- 1 spatula
Ingredients
- 3 1/2 cup oats
- 2/3 cup slivered raw almonds (Or any roughly chopped nuts you'd like!)
- 1/2 cup oat bran
- 1 1/2 cup unsweetened coconut flakes or chips
- 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 or coconut oil
- 3 tablespoons honey, brown rice syrup, or maple syrup
Instructions
- Preheat the oven to 300°.
- Oil or butter a rimmed cookie sheet. If your butter is hard, add a tablespoon to your sheet pan and set in oven to melt for a few minutes.
- Mix the oats, almonds, oat bran, coconut flakes, cinnamon, nutmeg and ginger in a large bowl.
- In a separate bowl whisk together apple juice, honey, melted butter, and vanilla.
- Pour the wet ingredients over the dry ones and mix well.
- Spread out evenly on prepared baking sheet.
- Bake for 45 minutes total, stirring well every 15 minutes, then return to oven. It should be golden brown and toasted.
- Stir finished granola and let it cool in pan. When cool, put into storage container with a tight lid. We love mason jars! Store at room temperature for up to a week or in the fridge for up to two.
This recipe contains affiliate links to products I know and love. I recommend any of them for this recipe!
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