Coconut Almond Granola. (White and gray text on a red background).  Smart & Final Recipes curated by Chef Jamie Gwen.  Image of a bowl of Coconut Almond Granola with a gold spoon, sliced strawberries and yoghurt on the side. Smart & Final Recipes curated by Chef Jamie Gwen.  Coconut Almond Granola.  Image of a bowl of Coconut Almond Granola with a gold spoon, sliced strawberries and yoghurt on the side.

Coconut Honey Almond Granola

This granola has all of my favorite things; but feel free to substitute your favorite nut or seed if you like! The Coconut Oil adds flavor, great crunch and wonderful health benefits to this perfect breakfast bowl or afternoon snack.

Ingredients:

3/4 cup Sun Harvest coconut oil

3 tablespoons Sun Harvest honey

3 tablespoons First Street maple syrup

3 cups First Street old-fashioned oats

1 cup First Street whole almonds, roughly chopped

1/2 cup pistachios, roughly chopped

1/4 cup First Street roasted and salted sunflower seeds

1 teaspoon First Street ground cinnamon

1/2 teaspoon First Street ground ginger

1/2 teaspoon salt

1/2 cup dried cranberries

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Directions:

Preheat the oven to 300ºF. Combine the coconut oil, honey and maple syrup in a small saucepot. Place over low heat until the coconut oil has melted, then remove from the heat.

In a large mixing bowl, combine the oats, almonds, pistachios, sunflower seeds, cinnamon, ginger and salt. Mix to combine well.

Pour the coconut oil mixture over the dry ingredients and mix well.

Spread the mixture on the baking sheet.

Bake for one hour, stirring every 20 minutes. During the last 20 minutes of baking, stir in the dried cranberries. Remove the granola from the oven and let cool on the baking sheet, to allow clusters to form.

Break up the granola and store in an airtight container.

Makes about 5 Cups of Granola