Dessert

Coconut Almond Chia Granola Recipe

Bylina moretti December 21, 2025December 21, 2025

Introduction

This Coconut Almond Chia Granola is a deliciously crunchy and nutritious treat perfect for breakfast or snacking. Made with toasted oats, coconut flakes, almonds, and chia seeds, it’s lightly sweetened with maple syrup and infused with warm spices for a comforting flavor.

A pink bowl filled with three main layers is placed on a white marbled surface. The bottom layer is smooth, thick white yogurt covering half the bowl. The top layer on one side is a crunchy mix of golden brown granola with sliced almonds, giving a rough texture. On top of the granola and yogurt are fresh berries arranged in a line: deep blue blueberries, bright red raspberries, and halved strawberries with their green leaves. A small wooden spoon rests inside the bowl, leaning on the yogurt side. Some granola pieces are scattered around the bowl on the surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

280g oat flakes
100g coconut flakes
30g chia seeds
140g almonds, thinly sliced
190g maple syrup
90g coconut oil
5g salt
3g vanilla powder
3g cinnamon powder
0.3g cardamom powder

Instructions

Step 1: Preheat your oven to 160°C to 165°C (320°F to 330°F).
Step 2: Gently melt the coconut oil over low heat until just melted—avoid overheating.
Step 3: In a large bowl, combine the oat flakes, coconut flakes, chia seeds, sliced almonds, salt, vanilla powder, cinnamon powder, and cardamom powder. Pour in the melted coconut oil and maple syrup, then mix everything thoroughly until evenly coated.
Step 4: Line two baking trays with parchment paper or a silpat mat. Spread the granola mixture evenly across both trays in a thin layer.
Step 5: Bake the granola for about 25 to 30 minutes until golden brown. Stir the granola carefully every 10 minutes to ensure even baking.
Step 6: Watch closely near the end of baking to avoid overbaking, which can cause the granola to become bitter.
Step 7: Once baked, allow the granola to cool completely on the trays before transferring it to an airtight container for storage.

Tips & Variations

For a nut-free version, substitute almonds with pumpkin or sunflower seeds.
Add dried fruits like raisins or cranberries after baking for a chewy contrast.
Use fresh vanilla extract instead of vanilla powder if preferred; add it with the maple syrup.
Press the granola firmly on the tray before baking for chunkier clusters.

Storage

Store the cooled granola in an airtight container at room temperature for up to two weeks. Keep it dry to maintain crispness. To refresh the crunch, you can warm it in the oven for a few minutes before serving.

How to Serve

A pink bowl filled with three main layers: on the left is smooth white yogurt, on the right is golden brown granola with visible almond slices, and a colorful mix of fresh fruits arranged in the middle including red strawberries (one halved at the top right and one whole at the bottom left), dark blue blueberries, and red raspberries. The bowl is placed on a white marbled surface with some granola scattered around, and a wooden spoon resting inside the bowl on the left. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use honey instead of maple syrup?

Yes, honey is a good substitute for maple syrup. Use the same amount, but keep in mind honey has a stronger flavor and can brown faster, so watch the granola closely while baking.