Crunchy, Cinnamon, Coconut-Almond Granola

Crunchy, Cinnamon Coconut-Almond Granola


This recipe is a simple, delicious, grain free granola that will be a hit if you are missing traditional granola or cereal. It is definitely great for kids missing cereal. It is extremely versatile, add any nuts, seeds, or berries you have on hand or prefer. Or simply make it with just coconut and almonds and customize it with fresh berries and seeds when you serve it.

I have added options for making it nut free, sweetener free, and it can easily be made paleo friendly by using the sweetener of your choice.  I adapted this recipe from the Honey Granola Recipe by Stephanie Jaworski on her website Joy of Baking. A recipe that I made for years before cutting the carbs.

2 cups (224 grams) sliced almonds

2 cups (100 grams) coconut chips

1 cup (50 grams approximately) mix of nuts and/or seeds of your choice. (add anything you like such as Sunflower seeds, pumpkin seeds, chia seeds, sesame seeds, walnuts, pecans, pistachios. I used pecans, walnuts and pistachios)

¼ cup (60 ml) coconut oil 

2 Tablespoons (15 ml) liquid sweetener or syrup of your choice. 

¼ cup (48 grams) granulated sweetener

1 teaspoon cinnamon powder

1 teaspoon vanilla extract

½ teaspoon sea salt

Optional ½ cup (approx. 9 grams) freeze dried berries, such as strawberries, raspberries, blueberries, or unsweetened dried berries such as goji berries. (I used freeze dried strawberries)


Place, sliced almonds, coconut chips, and the nuts and seeds you’ve chosen into a large, heat proof mixing bowl and stir to combine.

Combine coconut oil, liquid sweetener, granulated sweetener, cinnamon, vanilla, and sea salt in a small sauce pan. Place over low heat. As the coconut oil begins to melt, whisk or stir everything together. Then heat until it comes to a simmer and allow to simmer approximately one minute. Take off of heat and set aside to cool for a minute or two as mixture will be very hot.

Then pour over the coconut-almond mix in the mixing bowl, and stir until all the pieces are coated with your coconut oil mixture.

Spread it out in an even layer in an oiled or parchment lined cookie sheet or 9x13 baking tray.

Bake in a preheated 325F (163C) oven for 20-25 minutes, stirring mixture two-three times during baking to ensure even browning and crisping.

When granola looks golden-brown and smells toasty and delicious like Grandma’s house used to, remove it from the oven.

Allow the granola to cool completely, it will continue to dry and crisp as it cools.

Once it is completely cool you can add the dried berries if you are using them and transfer to an airtight container. It will keep for at least two weeks at room temperature or for months in the freezer.

Yield approximately 20 ¼ cup servings

*You can also make this recipe with no sweetener if you prefer. Simply melt the coconut oil, stir in the cinnamon, vanilla and sea salt and pour over the coconut-almond mixture. Then toast in the oven stirring frequently until fully toasted.

Be sure to keep a close eye on the mixture because it likely won’t take as long as the sweetened version. It may be done in only 10-15 minutes.

*Can’t have nuts? No problem, make a nut free version by replacing the almonds with more coconut and/or any combination of seeds such as pumpkin and Sunflower seeds.



Taffiny Elrod June 2017


With Yogurt and Berries


Nutritional Information:

For basic granola made with only coconut and almonds sweetened with Davinci syrup and Sukrin gold

Total batch 4 cups: Calories 2,640; Fat 312 g; Total carbohydrates 152g; Fiber 56 g; Erythritol 48g; Net carbohydrates 48g; Protein 64g; Sodium 2,352 mg.

Per ¼ serving: Calories 165; Fat 19.5g; Total carbohydrates 9.5g; Fiber 3.5g; Erythritol 3g; Net carbohydrates 3g; Protein 4g; Sodium 147 mg.

Of course the nutrition information will change based on what you add to your own batch.

For instance nutritionals for total batch made with one cup (109g) chopped pecans and ½ cup (9g) freeze dried strawberries would be: Calories 3,426; Fat 390g; Total carbohydrates 173g; Fiber 67g; Erythritol 48g; Net Carbohydrates 58g; Protein 74g; sodium 2,352mg.

You can then divide the total by how ever many servings you divide the finished product into.

Taffiny Elrod June 2017