Snacks & Appetizers

Almond Coconut Multi-Seed Granola

Crunchy oats, almonds, coconut and chia seeds come together with almond butter and maple syrup for a golden homemade granola that's nutty, lightly sweet and packed with texture.

Recipe: Crunchmaster

325°F Oven

25–35 min Bake Time

Baked Method

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This is a granola with a little bit of everything I love — crunch, coconut, almonds and plenty of texture. Rolled oats and multi-seed crackers form the base, while almond butter, maple syrup and coconut oil help everything bake into crisp golden clusters. Enjoy it by the handful, sprinkle it over yogurt and berries, or keep a batch ready for an easy breakfast or snack.

Print Recipe

Ingredients

Almond Coconut Multi-Seed Granola

• 1 cup Lightly crushed Crunchmaster Multi-Seed Original Crackers
• 1 cup Gluten-free rolled oats
• 1/2 cup Coconut flakes
• 1/2 cup Chopped almonds
• 2 tbsp Chia seeds
• 1/2 tsp Ground cinnamon
• 1/4 cup Coconut oil, melted
• 1/4 cup Almond butter
• 1/4 cup Maple syrup
• 1 tsp Vanilla extract

Instructions

Bake at 325°F

1. Preheat the oven to 325°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine the lightly crushed multi-seed crackers, rolled oats, coconut flakes, chopped almonds, chia seeds and cinnamon.
3. Add the coconut oil, almond butter, maple syrup and vanilla to a small saucepan. Warm over medium heat for 2 to 3 minutes, stirring until the mixture is melted and combined.
4. Pour the warm almond butter mixture over the dry ingredients and toss until everything is evenly coated.
5. Spread the granola in an even layer over the prepared baking sheet.
6. Bake for 25 to 35 minutes, stirring occasionally, until the granola is lightly golden brown.
7. Remove from the oven and allow the granola to cool completely before serving or transferring to an airtight container.

Serving ideas: Sprinkle over yogurt and fresh berries, serve with milk, or enjoy straight from the container as a crunchy snack.

Optional: Peanut butter can be substituted for almond butter. Dried cranberries, raisins or chopped dates can also be mixed in after baking.

Storage: Store completely cooled granola in an airtight container for up to 2 weeks.