coconut oil honey-almond granola {gluten-free}

Here is one of my favorite granolas for you to snack on.


It is filled with all my go-to granola mix-in’s.  Plus, it has that traditional honey-nut granola flavor, making it sure to please any granola lover.

I like to make a batch of this granola and store it in a large mason jar on my counter.  


I make mine gluten-free using gluten-free oats that you can find at most grocery stores (I buy Bob’s Red Mill). I add hemp seeds for a nutritional boost, but you can add ground flaxseed as well.

coconut oil honey-almond granola {gluten - free}

  • 1 cup almonds, toasted
  • ½ cup chopped pecans or walnuts
  • 3 cups gluten-free oats
  • ¼ cup hemp seeds (optional)
  • ¼ cup shredded unsweetened coconut
  • ½ tsp. salt
  • ½ tsp. cinnamon
  • 1/3 cup brown sugar
  • 1/3 cup honey
  • 3 tablespoon coconut oil
  • ¼ tsp. vanilla extract
  • 1/8 tsp. almond extract


- In a food processor, pulse ½ cup almonds until finely chopped. By hand, coarsely chop remaining ½ cup almonds. Then, roughly chop the walnuts or pecans and add all of the nuts to a large bowl.

- To that large bowl, add the oats, hemp seeds, coconut, salt, and cinnamon. Mix together.

- In a small bowl, microwave honey, sugar and oil until melted, about 30 seconds.  Take out and stir. Then add in the extracts. Pour mixture over the oat mixture and stir until all combined.

- Spread on a baking pan lined with parchment paper and bake for about 15 minutes at 350 degrees, tossing the mixture halfway through the baking time.  Take out when the edges are golden.

- Let cool on the pan and break up into chunks. Store in jars at room temperature for up to 2 weeks.


I find myself preferring to snack on this all on its own…

now that’s a sign of good granola!

BreakfastAnna Beck