Almond coconut granola with maple syrup

Almond coconut granola with maple syrup: oats, almonds, desiccated coconut and apple purée – crunchy, aromatic and with no refined sugar, for breakfast or a snack.

At a glance

• Serves 10
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 230 kcal per serving
• Protein: 6 g
• Fat: 12 g
• Carbs: 22 g

Ingredients

• 250 g jumbo oats
• 100 g almonds
• 50 g desiccated coconut
• 30 g chia seeds
• 100 g apple purée
• 4 tbsp coconut oil
• 2 tbsp maple syrup
• 1 tsp Ceylon cinnamon
• 1 pinch of sea salt

Method

You’ll need: oven · baking tray · mixing bowl · grater

1. Preheat the oven to 160 °C (140 °C fan) and line a baking tray with baking paper.
2. Mix the oats, chopped almonds, desiccated coconut, chia seeds, Ceylon cinnamon and sea salt thoroughly in a large bowl.
3. Gently melt the coconut oil and stir in the apple purée and maple syrup until smooth.
4. Add the wet ingredients to the dry ones and mix very carefully until the oats are evenly coated and the first clusters form.
5. Spread the mixture out flat on the tray and bake at 160 °C for 20–25 min until golden. Turn it roughly once halfway through, then leave the granola to cool completely on the tray so it turns crunchy.
6. To serve, break the granola into pieces and enjoy with yoghurt, skyr or fresh fruit.

Good to know

This is the kind of granola that makes the kitchen feel cosy while it bakes. Crunchy, nutty and pleasantly restrained in sweetness. Just right when you want something honest in your jar in the morning.

Swaps

Almonds → walnuts (more omega-3 fatty acids) | maple syrup → date paste (no refined sugar, plus a little more fibre) | apple purée → pear purée (mild sweetness, similarly good binding)

Allergens

Contains tree nuts and gluten (oats) unless the oats are certified gluten-free; suitable for children in small portions that are easy to chew, and usually fine during pregnancy as long as all the ingredients agree with you. Contains: gluten (oats).

Dairy-free recipes