I have what you might call an obsession with granola. I love most kinds of granola and I can easily finish a box in one sitting. The number one characteristic of any perfect granola is the large clumps. I have to have them. Especially if I’m going to eat my granola as a snack. This granola recipe stuck together pretty well and made lots of clumps! It has a pretty distinct coconut flavor because of the coconut oil, butter, and flakes.
This granola is delicious on top of oatmeal (with my Maple Cinnamon Almond Butter of course) or in a parfait. I also just eat it as a snack, which is bad because I can’t stop eating it!
- 2 1/2 cups rolled oats, gluten free optional
- 1 cup sliced raw almonds
- 1 cup unsweetened flaked coconut
- 1/2 cup ground chia seeds (or flax seed if you don't have chia)
- 1/2 teaspoon salt
- 1/4 cup honey
- 1/3 cup coconut butter (or unsweetened flaked coconut to make coconut butter- instructions below)
- 2 tablespoons room temperature coconut oil
- 2 teaspoons vanilla extract
- Preheat oven to 325 degrees F. Line a baking sheet with a silicone mat or parchment paper/foil. In a large bowl, combine oats, almonds, flaked coconut, ground chia seeds, and salt. Stir well and set aside.
- In a small bowl, combine honey, coconut butter, coconut oil, and vanilla extract. Melt in the microwave for 30 seconds until completely melted. Stir until combined. If you do not have coconut butter, place 1/3 cup unsweetened coconut in a food processor and process until it becomes the consistency of butter. This may not happen completely because it is such a small amount of coconut. Process for about 5 minutes, scraping down the side occasionally.
- Add wet ingredients to the large bowl and stir until completely combined. Spread evenly on baking sheet. Bake for 10 minutes, toss, and bake for another 10 minutes until lightly browned. Let cool completely before tossing- this is what creates the great clumps. Store in an air tight container for up to two weeks.