Almond Coconut Chia Seed Granola

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Almond Coconut Chia Seed Granola is hearty and toasty with rolled oats, sliced almonds, coconut flakes, and chia seeds.  It’s as nutritious as it is delicious!

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It finally happened….I got tired of eating oatmeal for breakfast.  I guess it’s no surprise around here, because I do often tell you that I’ve gotten so tired of the same old bowl of oatmeal that on occasion I have to do something drastic like make muffins, overnight oat parfaits, or the occasional baked donut.  I’ve had a major hankering for granola, however, and I wanted some nice clean, simple flavors.  This Almond Coconut Chia Seed Granola is just that — clean, simple flavors, all nice and toasty, with a double dose of coconut and the nutrition of chia seeds.  Simple never tasted so good. 🙂

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Breakfast for me isn’t an option, but a must.  I’m not a morning person by any means, and the first things on my mind when I wake up are (1) coffee and (2) breakfast.  I even go to sleep thinking about what I’m going to eat when I get up.  I think about food way too much, but there are worse things to obsess about, aren’t there? 🙂

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It’s easy to obsess about this granola.  I normally don’t eat cold cereal because I feel that it’s not satisfying enough.  I need something that’s gonna stick to my ribs a bit more.  I need hearty and toasty!  Oh, and coco-nutty.  That’s the stuff for me right there.

This granola is made plenty coco-nutty with coconut oil and big ole’ coconut flakes, toasted to perfection.  The almond slices are  nice and toasty as well, and add even more nuttiness to the mix.  With the almonds and chia seeds, this granola has got some protein that will really help to satisfy.  It might even keep your stomach from growling until lunch time. 😉

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I wanted to keep sugar to a minimum, so I tried my hardest not to go overboard on the sweetener.  I used a combination of agave syrup and honey, with 2 tablespoons of brown sugar to round things out.  It sounds like a lot of sweetener, but trust me, it’s not over the top.  I don’t like my granola sickeningly sweet.  If I want a sweet breakfast, I’ll eat a big cinnamon roll with loads of icing on it, not granola. 😉  For once I didn’t add cinnamon, and that’s a shock.  Normally I get crazy with it, but like I said, I wanted a nice clean flavor here.  I’m not saying I won’t add it next time, because I can’t make any promises where cinnamon is concerned. 🙂

Next time you’re in a breakfast rut or you need a healthy snack or topping for your yogurt, whip up some of this granola.  It’s the perfect thing to keep you going strong without the guilt, and homemade always tastes best.  I got no arguments on that here. 🙂

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Almond Coconut Chia Seed Granola
Prep time
Cook time
Total time
Almond Coconut Chia Seed Granola is hearty and toasty with rolled oats, sliced almonds, coconut flakes, and chia seeds. It's as nutritious as it is delicious!
Serves: About 4 cups
  • 3 cups old fashioned rolled oats (or gluten free)
  • 2 tablespoons chia seeds
  • pinch of salt
  • ¼ cup coconut oil
  • ¼ cup agave syrup
  • ¼ cup honey
  • 2 tablespoons brown sugar
  • 1 teaspoon pure vanilla extract
  • ½ cup sliced almonds
  • ½ cup unsweetened coconut flakes*
  1. Preheat the oven to 325 degrees. Line a large rimmed baking sheet with parchment paper and set aside.
  2. In a large bowl, stir together the oats, chia seeds, and pinch of salt. Place the coconut oil, agave syrup, honey, and brown sugar in small sauce pan and heat over medium low until melted. Stir to combine. Pour the wet mixture over the dry ingredients and stir until the oats are well coated. Pour the oat mixture onto the prepared baking sheet and spread into a single layer. Bake on the middle rack of the oven for 10 minutes. Remove from the oven and stir, then spread into a single layer once more and place back in the oven. After 10 more minutes, remove from the oven and add the sliced almonds and coconut flakes. Stir until combined, spread into a single layer, and bake 5 to 10 more minutes or until the oats are golden brown and the almonds and coconut are slightly toasted. Remove from the oven and pile the granola into a heap on one half of the pan and compress. This will make nice, big clusters. Allow to cool completely on a wire rack and break into chunks. Store in an air tight container at room temperature, and enjoy for breakfast, as a snack, or with yogurt and fruit. Enjoy!
For gluten free granola, make sure you're using 100% certified gluten free oats.

The coconut oil may be substituted with canola oil.

Unsweetened coconut flakes can be found in the natural food section of most supermarkets, Whole Foods, and sometimes Trader Joe's. If you can't find it substitute with whatever coconut you have on hand.

Recipe by Flavor the Moments.



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