Crunchy Coconut Honey Almond Granola Recipe

10-29-2015 | Recipes, Tambor Acai | No Comments

If there’s one thing that can make or break a good açaí bowl, it’s the granola. When you’re making a bowl at home, why not have some fresh homemade granola to top it off? If you’ve ever tried to bake granola yourself, you probably know by now that it’s pretty hard to mess it up. You can throw just about any ingredient you’ve got into it, and it’ll still come out great. Today [ like most days ] we’re craving coconut. We’ve put together a simple grouping of ingredients to make the most delicious crunchy coconut honey almond granola recipe. It’s so good on acai, smoothie bowls, coconut yogurt, and even by its self with a pour over of cold almond milk. Check out the recipe below.

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INGREDIENTS

1 cup almonds [ coarsely chop half, pulse half until finely chopped ]
1 cup shredded coconut
2 cups gluten free rolled oats
1 cup gluten free quick cooking oats
1/4 teaspoon salt
1/3 cup pure organic maple syrup
1/3 cup organic honey
3 tablespoons unrefined coconut oil
1/2 teaspoon vanilla extract
1 teaspoon cinnamon

INSTRUCTIONS

Preheat oven to 350 degrees.

In a food processor or blender, pulse half of the almonds until they are very finely chopped. Pour them into a large bowl. Then chop the other half of the almonds coarsely, and pour them into the same bowl.

Pour the oats, coconut, salt, and cinnamon into the bowl with the almonds and stir to combine.

In a small warming pot, combine honey, maple syrup, and coconut oil, and heat on low. Stir to dissolve the coconut oil, and add the vanilla extract.

Pour the warmed stove top mixture over the oats, and stir so that they are evenly coated.

Pour the oats evenly onto parchment paper lined baking sheet [ helpful if it has sides ].

Bake the oats for 5 minutes, and then stir them around. Return to the oven for 5 more minutes and stir again. Return pan to the oven for 8-10 more minutes, or until golden, then bring out to cool.

After it cools completely, break the granola into clusters and store in an airtight container.

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Mmm mm! There’s so many variations to a recipe like this. If you’d like to make it completely vegan, try it with extra maple syrup instead of the honey. Let us know how your batch comes out by tagging #tamborrecipes on Instagram!