Healthy Almond Crunch Granola
Prep time
Cook time
Total time
Skip the yogurt – I like to spinkle granola atop a thick dairy-free banana breakfast shake. Recipe adapted from, and photo by the Almond Board of California.
Serves: 12 servings
  • 1 cup slivered or sliced almonds
  • 2-1/2 cups rolled oats (use certified gluten-free oats for gluten-free)
  • 1 cup flaked unsweetened coconut
  • ¾ teaspoon ground cinnamon
  • ½ cup honey (can substitute agave nectar for vegan)
  • ¼ cup almond or melted coconut oil
  1. Spread the almonds out on a baking sheet with high sides – I like to line it with a silicone baking mat for more even cooking and easier removal.
  2. Place the baking sheet in a cold oven, and turn it on to 350ºF. Toast the almonds for 9-11 minutes, checking in once or twice to stir.
  3. Remove the almonds from the oven, but leave the oven on.
  4. Combine the toasted almonds with the oats, coconut, and cinnamon in a large bowl.
  5. Whisk the honey with the oil and drizzle it over the almond-oat mixture, tossing to evenly coat.
  6. Spread the granola out on your baking sheet, and bake it for 20 to 30 minutes, giving it a stir half way through.
  7. Remove the granola from the oven, loosen it from the pan with a spatula, and let it cool.
This recipe is Optionally Vegan, Vegetarian, Dairy free, Egg free, optionally Gluten free, Peanut free, Soy free, and Refined Sugar free.
Nutrition Information
Serving size: ½ cup
Recipe by Go Dairy Free at