Toasted Coconut & Almond Granola Clusters
Golden, crunchy granola clusters with toasted coconut and almonds, lightly sweetened with maple syrup — perfect over yogurt or with milk.
10Prep min
25Cook min
35Total min
Makes about 4 cupsServes
AmericanCuisine
Making your own granola is easier than you think, and the smell from the oven is unbeatable. This toasted coconut and almond granola is lightly sweetened with maple syrup and bakes into big, satisfying clusters.
It is perfect over yogurt with fresh fruit, or with a splash of milk. Keep a jar on the counter and it will last for a few weeks.
It is perfect over yogurt with fresh fruit, or with a splash of milk. Keep a jar on the counter and it will last for a few weeks.
Ingredients
- 250 g rolled oats
- 120 g almonds, roughly chopped
- 70 g desiccated or flaked coconut
- 3 tablespoons coconut oil, melted
- 4 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
Instructions
- Heat the oven to 160°C (320°F) and line a large baking tray with baking paper.
- In a large bowl, mix the oats, almonds, coconut, cinnamon and salt.
- Stir in the melted coconut oil and maple syrup until everything is evenly coated.
- Spread the mixture in a single, even layer on the tray.
- Bake for 12 minutes, stir, then bake for another 10–13 minutes until deeply golden and crisp.
- Cool completely on the tray — it will crisp further as it cools and form clusters.
- Break into clusters and store in an airtight jar.
Cook’s tips
- Don't stir too much in the last stage if you want big clusters.
- Watch it closely near the end — coconut browns quickly.
- Add dried fruit after baking so it stays plump.
Substitutions
- Swap almonds for pecans, cashews or seeds.
- Replace maple syrup with honey or agave.
- Add a pinch of flaky sea salt on top before baking for a sweet-savoury twist.
Storage & reheating
Store in an airtight container for up to 3 weeks. The clusters keep their crunch if kept dry.
FAQ
Is this granola gluten-free?
Use certified gluten-free oats and it will be.
Why is my granola soft?
It's still warm — granola crisps as it cools, so let it cool completely before storing.
