Double Almond Coconut Granola – deliciously addictive, this oat-free granola is easy to throw together with just five basic ingredients! You may never buy granola again!
I poured a
little medium size bowl of this wonderful granola to nibble on while writing this post.
You know, for inspiration…
Now I have a dilemma.
Should I should call it “granola” or “candy”?
Around our house, if something’s REALLY good (even if it’s carrots or broccoli) we call it “candy”. Yes, this Double Almond Coconut Granola is definitely “candy”.
And so very simple. Just five basic ingredients: almonds, coconut, sesame seeds, maple syrup and coconut oil. Okay, there’s also a pinch of salt and a splash of vanilla. That’s it. It’s a bit unusual as there are no oats, making it a little lower in carbs and higher in protein than most granola. I love that, because it keeps me satisfied longer than traditional granola. Although our family doesn’t follow a Paleo diet, this granola would definitely be quite legal for those who do.
I like to throw the nuts and seeds together at night and also combine the wet ingredients in a separate bowl. In the morning, I just line a sheet pan with foil, spray it with cooking spray and stir together the wet and dry ingredients. I turn it out onto my sheet pan and pop the whole works in the oven.
I usually head upstairs then, to have a quiet time before starting the day. Before I know it, there’s the most amazing aroma wafting through the entire house. It’s a tricky (some people might call it sneaky) way to get Scott out of bed – I don’t have to utter a word!
I call it Double Almond Coconut Granola because I use two types of almonds, sliced and slivered. The combination looks pretty and gives lots of nice texture and crunch. We enjoy this combination so much in my traditional granola, I decided to use it here as well.
Nuts are expensive so I like to stock up at Costco on their sliced almonds as they’re more reasonably priced in bulk. It’s a large quantity but I just keep it in the freezer and the nuts stay fresh. I usually pick up the slivered almonds at Trader Joes and I use their coconut in the granola as well.
This granola is delightful on it’s own, as a snack, with yogurt and fruit, sprinkled on ice cream, even as a crunchy salad topping! Maybe you could do me a favor and make a batch. Let me know if you think it should be called “granola” or “candy”. I have a feeling, it will be your turn to have a dilemma!
P.S. This granola freezes well. I store it in glass jars with wide mouth tops. I keep one in the pantry and the rest in the freezer.
It also makes great little gifts!
- 3 cups blanched, sliced almonds
- 2 cups slivered almonds, 8 ounces
- 1½ cups coconut*
- ½ cup sesame seeds
- ½ cup pure maple syrup
- ¼ cup coconut oil
- 1 tablespoon vanilla extract
- ¾ teaspoon salt
- Preheat oven to 300˚F. Line a sheet pan with foil. Spray foil generously with cooking spray. Rub pan with a paper towel to evenly coat pan with oil. Spray again lightly (Don’t skip this step. This will keep granola from sticking to pan after baking)
- Combine almonds, coconut and sesame seeds in a large bowl.
- Over low heat, combine maple syrup and coconut oil until heated through. (You can also heat the maple syrup and coconut oil in the microwave on high heat for 1 minute or until coconut oil is melted.) Remove from heat and stir in vanilla and salt.
- Pour over almond/sesame seed mixture and mix well. Transfer mixture to prepared baking sheet. Be sure to scrape all the good maple syrup/oil mixture that's left in the bowl. Spread to an even thickness
- Bake for 30 minutes then stir well with a spatula to redistribute. Return to oven and bake another 15-25 minutes or until golden brown. Watch carefully the last 15-20 minutes as ovens vary. You want it golden but not too deep brown.
- Remove from oven and allow to cool completely on pan then transfer to airtight storage containers (I use wide-mouth glass jars.) Can be stored at room temperature for up to a week and in the freezer for several months.