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homemade crunchy coconut almond granola cooling in pan

Homemade crunchy coconut almond granola

This granola recipe is full of delicious flavor combos and has a satisfying crunch to it!
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Prep Time 10 minutes
Cook Time 45 minutes
Servings: 10
Course: Breakfast, snacks
Cuisine: American
Ingredients Method

Ingredients
  

  • 8 cups quick oats
  • 4 cups whole oats
  • 1 cup flour of choice
  • 2 cups shredded coconut flakes
  • 3 teaspoons cinnamon
  • 2 cups unrefined sugar
  • 1/2 cup honey
  • 1 cup melted butter or coconut oil
  • 1 1/2 cups water
  • 1 cup sliced almonds

Method
 

  1. In a large mixing bowl, combine all the dry ingredients
  2. Add the wet ingredients and stir well together
  3. dd any additional goodies from the add-on list or anything else you'd like
  4. Lay on a large jelly roll pan with sides. You can also line with parchment paper if you'd like
  5. Bake at 325 for about 35-50 minutes, stirring half way in-between and switching the pans out between the top and bottom oven racks
  6. Remove from oven when done. The granola will turn golden brown and might be a little "wet" still but it will continue to bake and dry (harden) as it cools. Be careful to not overbake! Do not stir the granola after you take it out of the oven
  7. Allow to cool for about 15-30 minutes in the pan. This helps to get the clumpy crunchy granola that everyone loves!
  8. Store in an airtight container or jar and enjoy!