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| Topped with seasonal berries and skyr |
Homemade coconut almond chia granola
I honestly don’t remember the last time that I bought granola in the store. This recipe is so simple and quick to make that I always have a stash at home.
The toasty aroma of the almonds and the coconut that comes from baking the granola is insane. My whole kitchen just smells of a bakery when I make a batch of this granola!
This coconut almond chia granola has definitely become a staple in my pantry. I love this recipe because you can easily customize the ingredients and take out or add ingredients that you like.
In this recipe the almonds give a wonderful nutty flavor as well as the coconut flakes. The baked chia seeds give an amazing subtle crunchiness as well as the roasted oats. Paired with spices such as vanilla, cinnamon and cardamom gives it great flavor and a little bit more of depth.
I use maple sirup as the sweetener in this recipe but you could adjust it with rice sirup or agave sirup (you might have to experiment slightly with the sweetness as rice sirup won’t give you quite the same sweetness and the maple sirup for ex.) Agave you could substitute 1:1 and achieve pretty much the same sweetness.
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Why you’ll love this granola:
- easy and quick to make in one bowl
- easily customizable with your favorite ingredients such as: nuts, seeds, spices, fruit. etc…
- It is gluten-free and vegan
- Has a long shelf life and can be kept for weeks-great for meal prepping
Ingredients you’ll need to make coconut chia almond granola:
(Scroll down for the full recipe card)
- Rolled oats (thick or thin or even a mix of both is great)
- Sliced almonds
- Coconut flakes
- Chia seeds
- Maple sirup
- Coconut oil
- Vanilla powder
- Cinnamon powder
- Cardamom powder
- Salt
Tips for making homemade granola:
1. Adjustable: Homemade granola is one of those recipe that you can easily get creative with and create different flavors according to your preference. In this recipe you can swap out the almonds and coconut for another type of nut or seeds and you can play around with different spices as well.
2. Baking: I like baking my granola on a lower heat ( around 160°C-165°C) so you get the crunchy texture and an even golden brown bake. You’ll get an even bake of the oats, nuts, seeds and avoid any bitter burnt flavors.
3. Customize: If you plan on making a fruit granola or a chocolate flavored one make sure to add these ingredients at the very end after baking or one it has cooled down. Adding fruit such as dried apricots for example before baking this will result in a very stale and chewy texture and not enjoyable to eat. It can also result in a bitter tasting granola as the fruit can easily burn. The same goes for the chocolate.
4. Stir: there’s a lot of different preferences on this method. Some like to bake it as one tightly pressed tray and not stir it while baking where as I do like to stir my granola a few times during the baking process. It gives a very even bake and very crunchy texture as all the moisture is able to be released.
5. Cooling: this may seem obvious but it is important to let the granola cool down completely before packing in an airtight container. If you do not do so the granola will become soggy and not have a very long shelf life as the rest moisture hasn’t had enough time to evaporate.
6. Batch making: Granola is a great recipe to prepare in big batches. It has a really long shelf life so you can easily make bigger amounts and store it for weeks.
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Serving ideas:
Try this granola:
- Over yogurt (my favorite Skyr jogurt) and fresh berries (especially now that summer is approaching)
- As a topping for smoothie bowls or a smoothie drink like this Raspberry Banana swirl smoothie
- Simply as a snack on its own
Happy Baking! 💕
