- 3 cups Old Fashioned Oats
- 2 cups Puffed Kamut Cereal
- 0.5 cup, chopped Raw Almonds
- 1 cup Unsweetened Shredded Coconut
- 0.25 cup Virgin Coconut Oil
- 0.75 cup Real Maple Syrup
Sweet and crunchy coconut and almond granola for your cereal, yogurt and more!
Growing up we ate a lot of cereal, not only for breakfast but as a snack and sometimes even for dinner.
Cereal is delicious but contains a lot of sugar, refined sugar which we all know is not healthy at all.
Granola is a great alternative and it’s even better if you make it yourself! I love making a big batch and I have homemade granola on hand for up to a month.
Oats are among one of the healthier grains and it has many health benefits.
They are a good source of carbs and fiber. Oats keep you fuller longer and provide your body with good energy!
I like adding puffed kamut cereal to my homemade granola for added body and texture.
Kamut is the Ancient Egyptian word for wheat.
This high-energy and gluten-free grain has kernels two to three times the size of its modern relative.
Kamut has a much richer and more varied nutritional profile than common wheat and therefore is quite a bit healthier than wheat.
Compared to Kamut, modern wheat is higher in calories and carbohydrates, significantly lower in protein and fiber, and has comparatively no micronutrients to boast about.
I love the flavor and texture combination of almond and coconut but you can add any nut or seed you like.
This easy coconut and almond granola is my favorite. Sometimes I also add cinnamon, sunflower seeds, chia seeds, or flax seeds.
Add whatever you like or have on hand!
Make Granola Mix
Preheat your oven to 350°F.
Start by chopping the raw almonds.
You can use a sharp knife or quickly pulse them in a food processor to break up the nuts.
I prefer to have larger chunks of almonds and therefore use my knife for a quick chop. You can also buy sliced almonds to make it easier!
Next, melt the coconut oil in a small sauce pan on medium heat for just a couple of minutes until it is fully melted.
Remove the coconut oil from the heat and add the maple syrup, stir to combine.
Grab a large bowl and add the oats, puffed kamut cereal, shredded coconut, chopped almonds and the coconut oil and maple syrup mixture.
Using a wooden spoon, stir and mix well until all of the dry bits have fully absorbed the wet mixture.
Add the granola mixture to a parchment lined baking sheet and spread out evenly.
Bake at 300°F for 15 minutes then using your wooden spoon, gently toss the granola for an even toast. Stir the granola once after about 15 minutes to ensure even toasting.
Keep the granola in an air tight container in your pantry for up to 30 days.
One of my favorite ways to eat this granola is with yogurt and fruit.