Vanilla Almond Flax Granola with Coconut
This homemade granola is naturally sweetened with honey and baked until golden crisp with wholesome almonds, flax seed, and coconut oil.
Flax Seed Granola
Flax granola is crunchy, lightly sweet, and perfectly toasted. It’s tastier and healthier than store-bought granola as you can control all of the ingredients that go in it!
Plus, it’s easy to customize with different nuts, dried fruit, and spices.
This granola recipe makes a wonderful snack or breakfast. Keep it stored in an airtight container and it will keep fresh for 1-2 weeks.
Flax Granola Ingredients
This homemade granola is super easy to make. You’ll only need some basic pantry ingredients:
- Oats: Old-fashioned rolled oats will crisp up and hold their shape when baked. I do not recommend quick-cooking oats. For gluten-free granola, use certified gluten-free oats.
- Almonds: Whole, raw, and unsalted. Feel free to swap in other nuts here.
- Flax seeds: Not only do flax seeds have many health benefits but they add the most delicious crunch to the granola. Make sure to use whole flax seeds and not a grounded up meal.
- Salt: Kosher salt or fine sea salt will do.
- Coconut oil: For more coconut taste, so unrefined coconut oil. For less coconut taste, use refined coconut oil. It’s more neutral tasting.
- Sweetener: Honey or pure maple syrup are both great sweeteners for the granola.
- Vanilla extract: Vanilla enhances the flavor of the granola.
- Coconut flakes: Use unsweetened coconut. They are so delicious in this granola!
- Chocolate chips: Add after granola has completely cooled.
- Dried fruit: Dried cranberries, cherries, raisins, apricots, or figs. Add after granola has cooled.
- Spices: Cinnamon would be a great addition to this granola. Add 1/2 teaspoon in step #2.
- Seeds: For even more crunch, try adding pumpkin seeds or sunflower seeds. Add the seeds halfway through the baking in step #3.
How to Make Flax Seed Granola
Stir together the oats, almonds, flax seed, and salt. Add in the coconut oil, honey, and vanilla. Stir to combine.
Spread the oat mixture onto a parchment-lined baking sheet. Bake at 350F for 21-23 minutes. Halfway through the baking, stir in the coconut flakes.
After the granola is done baking, remove the sheet pan from the oven and let it cool completely at room temperature. Make sure not to stir the granola. It will crisp up even more as it cools.
After the granola has completely cooled. Break the granola into pieces with your hands for big chunks. Or for less smaller chunks, stir it around with a spoon.
Transfer the granola into an airtight container and store it at room temperature for 1-2 weeks.
- Pancakes: Top your favorite pancakes with granola for some crunch.
- Chia pudding: For a super tasty treat, add granola to your chia pudding. It can easily double up as a healthy snack too!
- Oatmeal bowls: Whether freshly made oatmeal or overnight oats, add a few clusters of granola to your morning oatmeal for extra texture.
- Yogurt: Make a yogurt bowl with your favorite plain yogurt, Strawberry Blueberry Jam, and granola.
- Trail mix: Toss flax seed granola with chocolate chips, more nuts an dried fruit for a quick energy-boosting snack.
Vanilla almond flax granola naturally sweetened with honey and baked until golden crisp with wholesome almonds, flax seed, and coconut oil. This homemade healthy granola is easy to make and stores for 1-2 weeks!
Makes 7 cups
- 4 cups old-fashioned rolled oats
- 1 cup whole, raw, unsalted almonds
- 1/2 cup flax seeds
- 1/2 tsp. kosher salt or fine sea salt
- 1/2 cup coconut oil, in liquid form
- 1/2 cup honey
- 1 tsp. vanilla extract
- 1/2 cup unsweetened coconut flakes
- Preheat the oven to 350F and line a large rimmed baking sheet with parchment paper.
- Toss the oats, almonds, flax seeds, and salt together in a large bowl. Add the coconut oil, honey, and vanilla. Stir really well with a wooden spoon.
- Spread the granola mixture evenly onto the prepared baking sheet and bake for 21-23 minutes. Halfway through the baking, remove the granola from the oven, and stir in the coconut flakes. Continue baking until lightly golden brown. The granola will further crisp up as it cools.
- Remove the granola from the oven and allow to cool completely in the baking sheet, undisturbed, before breaking into pieces.
- Store the cooled granola in an airtight container at room temperature for 1-2 weeks.
- Recipe originally published 3/15/16.
- Serving Size: 1/4 cup
- Calories: 139
- Sugar: 5.3 g
- Sodium: 1.5 mg
- Fat: 7.5 g
- Carbohydrates: 14.6 g
- Protein: 2.8 g
- Cholesterol: 0 mg
Keywords: on the go, snack, easy, kid friendly