Coconut-Almond Granola 6.250
Sep 13, 1989

Tasting of almonds and coconut, this granola is every bit as good a breakfast cereal as it is a fine base for granola cookies. And a jar of Coconut-Almond Granola is a welcome bread-and-butter hostess gift if you are a weekend house guest.

Unsweetened flaked coconut and miller's bran (unprocessed wheat bran) are available at health food markets and at some Whole Foods Markets.

Servings: 6.25 cups
  • 6 tablespoons safflower oil
  • 6 tablespoons honey
  • 4 cups quick-cooking or old-fashioned rolled oats
  • 1/4 cup wheat germ
  • 1/4 cup miller's bran (see headnote)
  • 1/4 cup sesame seeds
  • 1 1/4 cups chopped almonds
  • 1 1/4 cups unsweetened flaked coconut (see headnote)


Preheat the oven to 275 degrees. Lightly grease a jellyroll pan (measuring approximately 15 by 10 by 1 inch).

Heat the oil and honey in a small saucepan over medium-low heat, stirring just until the honey dissolves.

Combine the oats, wheat germ, miller's bran, sesame seeds and almonds in a large mixing bowl. Pour over the warm oil-honey mixture and toss to coat evenly.

Spread out the oat mixture on the prepared pan. Bake (middle rack) for about 50 minutes or until lightly toasted. Cool completely.

Use your fingertips to crumble the granola into chunks and flakes; stir in the flaked coconut. Transfer to a jar or tin, close tightly and store at room temperature.

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Recipe Source

From Washington cookbook author Lisa Yockelson.

Tested by The Washington Post.

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