Spiced Coconut Almond Granola

Spiced Coconut Almond Granola

I’m normally an eggs for breakfast kind of a person, but my new class schedule has me cutting majorly back on the time I spend making breakfast. It takes me a solid hour and a half in rush hour by subway to get to my classes in Brooklyn, and early morning tests and quizzes mean I have to leave crazy early to account for anything that could go wrong on the subway (and, believe me, a lot can go wrong!)

But hey, I can’t complain. At least I’m no longer commuting by plane. It just means I need to plan a little better.

Spiced Coconut Almond Granola

I’ve been keeping huge batches of this homemade granola on hand for busy mornings. I normally steer clear of most granolas – store-bought versions, though delicious, tend to be loaded with sugar and butter. This recipe, originally from the Smitten Kitchen Cookbook, has made me a granola convert.

Spiced Coconut Almond Granola

It relies on egg whites instead of loads of sugar and butter to form crunchy clusters. I’ve adapted the recipe slightly, using flavorful coconut oil and adding even more spices. I love how easily the recipe can be customized.

Spiced Coconut Almond Granola

This combination of coconut, almonds, cinnamon, and cardamom is one of my favorite to date. I went without the dried fruit this time, and topped with fresh fruit instead. Serve over yogurt, and you’ve got a perfect healthy breakfast!

Spiced Coconut Almond Granola

Yield: about 14 cups

Spiced Coconut Almond Granola

Adapted from Smitten Kitchen and Melissa Clark


  • 6 cups old-fashioned rolled oats
  • 2 cups unsweetened coconut chips
  • 1 cup sliced almonds
  • 4 tablespoons coconut oil
  • 1 teaspoon coarse salt
  • 3/4 – 1 cup maple syrup (see note)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 2-3 large egg whites (see note)
  • 1 1/2 cups dried fruit (optional)


  • Preheat your oven to 300 degrees. Combine all of the ingredients except the egg whites and dried fruit (if using) in a large bowl. Toss to coat evenly.
  • Whisk the egg whites in a separate bowl until frothy. Add to the granola mixture and toss to coat.
  • Spread granola mixture on a single layer on two large parchment-lined sheet pans. Bake for 45-55 minutes, tossing gently halfway through to ensure even cooking. Check often because cooking times may vary by oven.
  • When the granola is lightly browned and dry to the touch, transfer to a cooling rack and let cool completely. Sprinkle in the dried fruit, if using.
  • I like to serve with yogurt or milk with fresh fruit on top, but the options are endless.


I like my granola a little less sweet, but feel free to add more maple syrup for a sweeter granola. Use more egg whites for a granola with more clusters.


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