Coconut Almond Granola
Prep time
Cook time
Total time
Recipe type: Breakfast, snacks
Serves: 20
  • 3 cups rolled oats
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 cup shredded unsweetened coconut
  • 1 cup blanched sliced almonds
  • ¾ cup pure maple syrup
  • ¼ cup coconut oil, melted
  • 1-2 teaspoons pure almond extract
  1. Preheat oven to 325
  2. In a large bowl mix together rolled oats, cinnamon, salt, coconut, and almonds. Make sure it is well mixed before adding the liquids - this will prevent the cinnamon and salt from forming into glops on the oats.
  3. Add in the maple syrup, coconut oil, and 1 teaspoon almond extract. Give it a quick taste. If you want to add more then add ½ teaspoon at a time, tasting in-between, until you achieve your desired taste.
  4. Spread out granola mixture on baking sheet sprayed with cooking spray.
  5. Bake for 35 minutes. Stir at 20 minutes then stir every 5-7 minutes. I found this batch to cook faster than others so keep an eye on it so the granola does not burn.
  6. Let cool and place in large mason jar or air tight container.
Nutrition Information
Serving size: ¼ cup Calories: 159 Fat: 10 Carbohydrates: 18.5 WW Points +: 5 Fiber: 2.5 Protein: 3
Recipe by Organize Yourself Skinny at