Unfortunately, my attempt at macaroon ice cream was a flop, but this granola fulfilled my expectations!
The pre-baked granola mixture looks like the batter for those macaroons, no?
It smells just like it, too. Especially when baking in the oven.
Be sure to check on the granola, as it will start to brown around the edges before the center. A quick toss mid-bake ensure even crisping.
At this point, you will have an overwhelming urge to eat the piping hot granola.
Fight this instinct. It will be difficult and almost painful, but not as much as a burnt tongue.
I speak from experience.
This granola is less clumpy than others I’ve made, and I attribute that to the use of all oats instead of a combination of oats and puffed rice cereal.
It is also quite crisp, so if you prefer a chewy granola, simply bake it for less time at a lower oven temperature.
Those disclaimers aside, this granola is delicious!
It tastes pretty much like crumbled and toasted macaroons, which is precisely what I was aiming for.
|Almond & Coconut Macaroon Granola
- 3 cups rolled oats
- 1 cup shredded coconut (unsweetened)
- 1 cup sliced almonds
- 1/2 cup honey
- 1/4 cup coconut oil (melted)
- 1/4 cup almond butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup dried cranberries (optional, for added sweetness)
Preheat Your Oven
Begin by preheating your oven to 325°F (163°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Mix Dry Ingredients
In a large mixing bowl, combine the rolled oats, shredded coconut, and sliced almonds. Mix them well to distribute the ingredients evenly.
Prepare the Wet Ingredients
In a separate microwave-safe bowl, combine the honey, melted coconut oil, almond butter, vanilla extract, and salt. Heat this mixture in the microwave for about 30 seconds or until it’s easy to stir. Make sure to mix everything thoroughly.
Combine Wet and Dry Ingredients
Pour the wet mixture over the dry oat mixture. Stir until all the dry ingredients are well coated with the sweet, nutty mixture. If you want to add dried cranberries for extra sweetness and a touch of tartness, fold them in now.
Spread the granola mixture evenly onto the prepared baking sheet. Press it down slightly with the back of a spatula to help it clump together.
Bake for Perfection
Place the baking sheet in the preheated oven and bake for 25-30 minutes or until the granola turns golden brown, stirring once halfway through to ensure even cooking.
After removing the granola from the oven, let it cool on the baking sheet. It will continue to crisp up as it cools.
Break and Enjoy
Once the granola has cooled completely, break it into clusters of your desired size. Store in an airtight container to keep it fresh for longer.
Feel free to get creative with this recipe. You can add other nuts like cashews or pistachios or even some dark chocolate chips for an extra treat.
Enjoy this Almond & Coconut Macaroon Granola with your favorite yogurt, milk, or simply as a crunchy snack by itself.
Keep your homemade granola in an airtight container at room temperature for up to two weeks or in the refrigerator for even longer freshness.
This Almond & Coconut Macaroon Granola recipe is a delightful and wholesome way to start your day or satisfy those midday snack cravings. Plus, making it at home allows you to control the ingredients and flavors to suit your preferences perfectly. So, go ahead, whip up a batch, and enjoy the delicious rewards!
Estimated Nutrition Per Serving
- Calories: 250-280 calories per serving
- Total Fat: 15-18g
- Saturated Fat: 8-10g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 120-140mg
- Total Carbohydrates: 25-30g
- Dietary Fiber: 4-5g
- Sugars: 11-14g
- Protein: 4-5g