Coconut Almond Cluster Granola Recipe

Updated: Oct. 16, 2023

Prep & Total Time

• Prep Time: 15 minutes

• Baking Time: 40–50 minutes

• Cooling Time: 15–20 minutes

• Total Time: ~1 hour (plus cooling)

Servings

Not specified; yields a generous batch (≈6–8 cups).

Ingredients

• ½ cup (120 ml) coconut oil

• 1 tablespoon olive oil (or substitute with additional coconut oil)

• ⅔ cup (160 ml) pure maple syrup

• ⅔ cup (160 g) packed turbinado or light brown sugar

• ⅔ cup (160 ml) coconut or almond milk

• 1½ teaspoons fine sea salt

• 2 teaspoons vanilla extract

• 5 cups (455 g) old-fashioned rolled oats

• 1 cup (50 g) unsweetened coconut flakes

• 1 teaspoon ground cinnamon

• 1 teaspoon ground ginger or cardamom (adjust to taste)

• 1 cup (85 g) sliced almonds

• ½ cup (70 g) raw pumpkin seeds

• ½ cup (65 g) sunflower seeds (optional; substitute with additional pumpkin seeds or almonds)

Detailed Preparation Steps

1. Preheat Oven & Prep Baking Sheets

• Heat oven to 325°F (163°C). Line two large baking sheets with parchment paper for easy cleanup. Ensure sheets are evenly spaced to allow proper airflow during baking.

2. Prepare the Wet Binding Mixture

• In a medium saucepan, combine coconut oil, olive oil, maple syrup, turbinado/brown sugar, coconut/almond milk, and sea salt. Heat over medium-low heat, stirring frequently until sugar dissolves completely (≈3–5 minutes).

• Remove from heat, stir in vanilla extract, and let cool to room temperature (≈110°F/43°C) to avoid cooking the oats later.

3. Create Oat-Coconut Flour Base

• In a food processor, pulse 1¼ cups (105 g) rolled oats and ¼ cup (12 g) unsweetened coconut flakes until coarsely ground into a fine "flour" (texture should be smooth, not powdery). Transfer this oat-coconut flour to a large mixing bowl.

• Add remaining 5 cups (455 g) rolled oats, 1 cup (50 g) unsweetened coconut flakes, cinnamon, ground ginger/cardamom, sliced almonds, pumpkin seeds, and sunflower seeds (if using). Stir to combine thoroughly.

• Pour the cooled wet mixture over the dry ingredients and mix with a spatula until fully incorporated. Let rest 10 minutes to allow flours to hydrate and bind ingredients.

4. Shape Clusters

• With clean, slightly damp hands (to prevent sticking), scoop portions of the oat mixture onto the prepared baking sheets. Distribute evenly in a single layer, then gently pinch and press clusters into 1–2 inch cohesive clumps. Avoid overcrowding to ensure even baking.

5. Bake & Cool

• Bake at 325°F (163°C) for 40–50 minutes. Flip clusters every 15 minutes (using a spatula to lift and rearrange gently) to prevent burning and ensure uniform browning.

• The granola is ready when it’s golden brown and slightly crisp. It will continue to harden as it cools.

• Transfer pans to wire racks and cool completely (15–20 minutes). Store in an airtight container at room temperature for up to 1 month.

User Comments & Pro Tips

• Sugar Adjustment: "I reduced sugar to ½ cup (80 g) and it’s perfect! Too much sugar can overpower the nutty/coconut flavors. Test with 1–2 Tbsp less and see!"

• Flour Shortcut: "Skip the food processor—use 1 cup pre-ground oat flour + 2 Tbsp coconut flour for convenience. Weight-wise, it’s equivalent to 1¼ cups oats + ¼ cup coconut."

• Baking Tweaks: "Baking 30 minutes before flipping and using two sheets reduced sticking. 40 minutes total was ideal, and adding dried cranberries warm from the oven made it divine!"

• Spice Variation: "Used ½ tsp nutmeg instead of cardamom; still delicious. Clusters hold best if flipped gently, but cooling restores structure naturally."

Storage

Store cooled granola in an airtight container at room temperature. For longer freshness, refrigerate for up to 3 months or freeze for 6 months.

Enjoy this crunchy, naturally sweetened granola as a breakfast cereal, yogurt topping, or snack! 🌾🥥