Crunchy Coconut Almond Granola (GF)

Sometimes I wonder why I go through an entire bag of granola in approximately two days. Then I remember it’s because I put that sh*t on everything. And I mean EVERYTHING. Yogurt? You already know. Toast? Abso-freaking-lutely. Oats? For sure. Shoveling it straight into my mouth? Not even a question.

And you know what? This habit runs in the family. My mom does it, my dad does it, my boyfriend does it. It’s pretty safe to say that buying 2 big bags of granola each week one hundred percent does not last. This, however, is SO fine with me, because it just means I get to experiment in the kitchen with new flavors and combos, and I even get the occasional (ie: weekly) request from my family for more. Hiiii bulk goods!

So, enter this crunchy, chunky, divine coconut almond granola. The holy grail. A hot commodity in this household. OH so easy to whip up, though. Less than an hour, and an entire pan of killer granola. Need I say more?

Crunchy Coconut Almond Granola (GF)

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Recipe by Lindsey Goldschmidt

Servings

1

serving

Ingredients

• Wet Ingredients

• 2 tbsp Tahini

• 2 tbsp Coconut Oil

• 1 tbsp Honey

• 1 tbsp pure Maple Syrup

• Dry Ingredients

• 3/4 cup GF Rolled Oats

• 1/2 cup roughly chopped Almonds (I prefer to make my own in a food processor by pulsing raw almonds a few times, but you can totally buy chopped almonds too!)

• 1/4 cup Shredded Coconut

• 1/2 tsp Cinnamon

• 1 tsp Sea Salt

Directions

• Preheat oven to 315 degrees Fahrenheit and line a baking sheet with parchment paper.
• In a bowl, mix all wet ingredients.
• In a separate bowl, mix all dry ingredients.
• Pour the wet ingredients over the the dry mixture and mix until the dry ingredients are well coated.
• Add the mixture to parchment-lined pan. Ensure that the mixture is laid flat and press down – doing so will ensure chunks.
• Bake for 30-40 minutes total, mixing up the granola every 15 minutes, but keep chunks intact and press back down onto the pan when putting back into the oven. This will keep big crunchy chunks, and mixing will ensure the granola won’t burn.
• After 40 minutes, let the granola cool completely which will bring out the crunchiness.
• Break into chunks and store in an airtight container once cooled.

xx,

Lindsey

If you made this recipe, I’d love to see it! Let me know in the comments or tag me on IG at @simply_unbeetable 🙂