Coconut almond granola for Acai bowls
Granola always tastes better when it’s homemade. In fact, there aren’t many store-bought granolas that we actually like. This granola recipe has minimal ingredients and is the perfect topping for your yogurt or acai smoothie bowls.
Crunchy coconut almond granola
Yield: 12
Prep time: 5 MinCook time: 50 MinTotal time: 55 Min
Choose to make it loose or clumpy. This granola recipe has minimal ingredients and is the perfect topping for yogurt or acai smoothie bowls.
Ingredients
- 3 cups regular oats
- 3/4 cup shredded coconut
- 1/2 cup pecans halves
- 1/2 cup slivered almonds
- 1/4 cup brown sugar
- 1/4 tsp salt
- 1/4 cup maple syrup
- 1/4 cup coconut oil (in it’s melted form)
- 1 egg white (optional, only if you like clustered granola)
Instructions
- Preheat oven to 275 degrees (or 300 if you like it a little more burnt).
- Combine all dry ingredients into one bowl (oats, shredded coconut, pecans, almonds, sugar, salt).
- Mix wet ingredients in a separate bowl (maple syrup, coconut oil, and optional egg white). Note: egg white is just to help the granola form clusters, if that’s how you prefer to eat yours.
- Add wet ingredients to dry ingredients. Mix.
- Spread mixture onto a baking sheet in a thin layer.
- Bake for about 50 minutes, or until it is browned to your liking.
To cluster, or not to cluster?
There are two people in this world: those who prefer clumpy clustery granola and those who prefer a looser granola. You can make this recipe either way just by adding or leaving out the egg white. Call us crazy, but we love a loose, unclustered granola to sprinkle on top of yogurt and Açaí bowls!
Pro tip: freeze it 🥶
We think cold granola tastes so much better on yogurts and acai bowls, plus it keeps it fresh longer and makes it extra crunchy. Such an underrated trick!
