Dairy-Free Kind Almond Coconut Granola
Crunchy, flavorful, and completely dairy-free, this Almond Coconut Granola is a wholesome twist on the classic Kind granola we all know and love. Packed with nutrient-rich ingredients like old-fashioned rolled oats, raw almonds, sunflower seeds, and unsweetened shredded coconut, this recipe is naturally sweetened with maple syrup and infused with the warm notes of vanilla and cinnamon. The addition of dried cranberries adds a delightful pop of tart sweetness, while melted coconut oil ensures a perfectly crisp and golden texture. Easy to make in just 40 minutes, this vegan granola is ideal for breakfast, a snack, or even as a topping for dairy-free yogurt or smoothie bowls. With its high-quality ingredients and long shelf life, it’s not just a treat—it’s a pantry staple! Perfect for those seeking a healthy, homemade solution to store-bought granola, this recipe is gluten-free (with certified oats) and customizable to suit your taste.
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Recipe Information
Ingredients
- 3 cups Old-fashioned rolled oats
- 1 cup Raw almonds, roughly chopped
- 1 cup Unsweetened shredded coconut
- 0.5 cup Raw sunflower seeds
- 0.5 cup Maple syrup
- 0.25 cup Coconut oil, melted
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.5 cup Dried cranberries
Instructions
Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the oats, chopped almonds, shredded coconut, and sunflower seeds.
In a separate medium bowl, whisk together the maple syrup, melted coconut oil, vanilla extract, ground cinnamon, and salt until well combined.
Pour the wet mixture over the dry ingredients and stir until everything is evenly coated.
Spread the granola mixture evenly onto the prepared baking sheet, pressing down lightly with a spatula to form a compact layer.
Bake in the preheated oven for 25 to 30 minutes, stirring halfway through baking, until the granola is golden brown and fragrant.
Once baked, remove from the oven and let the granola cool completely on the baking sheet. This will allow it to crisp up.
After the granola has cooled, stir in the dried cranberries.
Store the granola in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
3873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.9 g | 309% | |
| Saturated Fat | 109.3 g | 546% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1254 mg | 55% | |
| Total Carbohydrate | 394.2 g | 143% | |
| Dietary Fiber | 68.9 g | 246% | |
| Total Sugars | 175.4 g | ||
| Protein | 81.4 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 606 mg | 47% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 2950 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
