Coconut Almond Butter Granola

July 5, 2016 By 2 Comments

Coconut Almond Butter Granola

Hi, My Cooking Spot Readers! My name’s Megan and I am the creator of The Emotional Baker, a blog focused on creating tear free vegan treats. For my first post, I thought I would share one of my favorite breakfast foods – & that’s granola.

I love creating new recipes. I’ve made Chai Tea, Cashew Butter, Chocolate – the list goes on and on – and ideas keep coming.


Coconut Almond Butter Granola

With each new flavor, I swear I’ve found my favorite. This batch was no exception. The almond butter gives the oats a caramelized texture. Each bite is filled with crunchy coconut, nuts and dried fruit.

Feel free to change the mix-ins. I like a variety of nuts and fruit, but you could certainly do one nut – it’s easily customizable!

Coconut Almond Butter Granola

Some granola making tips.

  • Spread the granola as evenly as you can.
  • After 30 minutes, carefully flip the granola with the added fruit. Then pack the granola back down so it can crisp.
  • Do not touch the granola until it cools completely. This allows it to develop the perfect texture.

Coconut Almond Butter Granola

I hope you love this granola as much as I do 🙂

Print
Coconut Almond Butter Granola

Ingredients

  • 1/2 cup canola oil
  • 1/2 cup maple syrup
  • 1/2 cup creamy natural almond butter
  • 1 tsp vanilla extract
  • 3 cups rolled oats
  • 1/3 cup whole wheat flour
  • 1 cup shredded coconut
  • 1/2 cup almonds
  • 1/2 cup walnuts
  • 1/2 cup pecans
  • 1/2 cup dried cranberries
  • 1/2 cup dried pineapple, diced
  • 1/2 cup golden raisins
  • 1/2 cup raisins

Instructions

  1. Preheat oven to 300 degrees. Lightly grease a baking sheet with canola oil.
  2. In a medium bowl, combine oil, maple syrup, almond butter and vanilla extract. Set aside.
  3. In a large bowl, combine oats, shredded coconut, whole wheat flour and nuts. Pour liquids into dry and mix until oats are coated. Spread onto prepared baking sheet.
  4. Bake 30 minutes. Then stir in dried fruit. Bake an additional 20 minutes.
  5. Allow to cool completely and then store.
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Megan Turner

Megan is the creator of The Emotional Baker, a food blog focused on creating vegan treats. She is a North Carolina native, runner, swimmer, cyclist (but not a triathlete - yet,) environmental advocate and animal lover. Each week she shares eco-conscious treats that exclude dairy and eggs, without sacrificing flavor. Common ingredients are used so everyone can make these goodies at home.
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Comments

  1. Liz says:
    July 9, 2016 at 4:40 pm

    Lots of dried fruit and nuts! Just the way I love my granola! Nice recipe, Megan!

    Reply

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