This Almond Coconut Butter Granola is the perfect topping for your yogurt, or it’s great on its own as a heathy snack! This easy recipe is gluten-free, refined sugar-free, and vegan.
When it comes to eating breakfast, I am sooo a creature of habit. I get into a breakfast routine, and I stick to it. Since I started college, I’ve been almost perpetually stuck in the same breakfast routine of yogurt, berries, and granola.
The yogurt has graduated from my younger years, when I ate only low-fat vanilla yogurt. While I used to scoff at Greek yogurt, and I now love the stuff. It’s thick and creamy and makes breakfast just so much better.
Recently, I tried the new Yoplait Plenti line of Greek yogurt, which is delicious Greek yogurt with added oats, flax seeds, and pumpkin seeds. I grabbed to Strawberry flavor, and it was sooo good. It’s rich and creamy, and has amazing texture all by itself thanks to the added seeds and oats.
The strawberry yogurt could definitely be breakfast or a snack all by itself because it’s so hearty and delicious (while still light and energizing). But, because I’m a creature of habit, I added homemade almond coconut butter granola and berries.
The granola in my morning breakfast routine changes with whatever I have on hand, whatever season it is, and whatever I feel like experimenting with at the moment. However, I am almost firmly in the homemade granola only camp. I do buy it on occasion, but only if the situation is dire. It’s just so easy to make and customize for yourself!
For today’s recipe, I poured my favorite nut butter all into my granola mixture, and the results were magnificent. My favorite snack is an apple sliced suuuper thin with a bit of almond coconut butter on the slices. I actually buy almond butter in bulk from WinCo, buy a bunch of unsweetened coconut, blend the coconut butter in my Vitamix for about a minute on high until it’s smooth and buttery. Then I add the almond butter, whiz it together, and voilà. Delicious, and way cheaper than buying pre-made almond coconut butters.
Going off the flavors from the almond coconut butter, I added in a bunch of coconut flakes and almonds. Because I’m indecisive and love texture, I added both sliced almonds and whole almonds that I chopped up roughly. Maple syrup sweetens it all up, and helps hold things together. I bake this granola at 300°F so it doesn’t burn, and this helps it get all clumpy and dry and awesome.
Between this almond coconut butter granola, all the fresh berries that have made their way into my fridge recently, and the delicious strawberry Yoplait Plenti yogurt, I’m going to have some seriously happy mornings coming up. Enjoy!
Thanks to Yoplait for sponsoring this post! As always, all opinions are my own.
- 2½ cups rolled oats (GF if needed)
- 1 cup almonds, sliced roughly chopped
- 1 cup unsweetened coconut flakes
- ½ cup pepitas (pumpkin seeds)
- 1½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon kosher salt
- 2 tablespoons coconut oil, melted
- ¼ cup coconut butter
- ¼ cup almond butter
- ⅓ cup real maple syrup
- 1½ teaspoons vanilla extract
- Preheat oven to 300°F. Line a large baking sheet with parchment paper or a Silpat baking liner.
- In a large bowl, combine oats, almonds, coconut flakes, and pepitas. In a smaller bowl, mix together remaining ingredients and stir until fully incorporated. Pour wet ingredients into dry ingredients and stir together until the dry ingredients are completely coated.
- Pour mixture onto prepared pan and spread into an even layer. Bake for 40-50 minutes, rotating every 20 minutes to ensure even cooking, and flipping sections of it, trying not to break it up too much. Remove from oven and allow to cool entirely (I like to press mine down a bit right when it gets out of the oven so I get chunky granola, depends on your preference). When it's fully cooled, store in an airtight container for up to a month, if it lasts that long!