New This Month

Almond-Coconut Granola


You can use this granola as a topping for the Blueberry Bonanza Bars or enjoy it on its own.

  • Yield: Makes 2 1/2 cups


  • 2 tablespoons unsalted butter
  • 2 tablespoons honey
  • 1/4 cup packed light-brown sugar
  • 1 1/2 cups old-fashioned rolled oats
  • 1/3 cup slivered almonds
  • 1/4 cup sweetened shredded coconut


  1. Preheat oven to 325-degrees. Melt together butter and honey in a small saucepan over low heat. Add sugar; stir until sugar has dissolved, about 2 minutes. Remove from heat. Stir in 2 tablespoons water. Stir together oats, almonds, and coconut in a large bowl. Pour butter mixture over oat mixture; stir until combined.

  2. Evenly spread out granola on a large rimmed baking sheet. Bake, stirring frequently, until golden brown, 25 to 30 minutes. Let cool completely on sheet on a wire rack. Store in airtight container at room temperature up to 2 weeks.

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