Name: Recipe for Crispy Almond Coconut Granola
Prep time: 20 minutes
Cook time: 2 hours
Total time: 2 hours and 20 minutes
Yield: 48 (¼ cup) servings
Cuisine: Breakfast
Ingredients: 6 quick oats; 1 1/2 regular oats; 1/2 flax meal; 1 sliced almonds; 1 unsweetened coconut; 3/4 pineapple juice; 1 soft dates, pressed down to measure; 1 orange juice concentrate; 1 walnut pieces; 1 1/2 vanilla; 1 1/2 salt; 1/2 almond extract; 1/2 coconut extract, optional

fresh baked granola, placed in half a coconut shell, surrounded by almonds, dates and pineapple chunks

Breakfast A Perfect Bite

Granola was invented in the 19th century by Dr. James Jackson, who operated a health spa in Dansville, NY. It’s still a popular breakfast food today. This granola has no refined oils and yet is still nice and crispy. A lovely combination of fruits and flavorings adds to its goodness. Flax, oats, walnuts, and almonds make for a healthy mix. This recipe fills two large cookie sheets. Bake it slowly, and it will be crispy even without oil. For added sweetness, top with raisins before serving.

Recipe courtesy of

Heather Leno

Prep Instructions

Yield: 48 (¼ cup) servings
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours and 20 minutes

Recipe Ingredients

6 cups quick oats
1 1/2 cups regular oats
1/2 cup flax meal
1 cup sliced almonds
1 cup unsweetened coconut
3/4 cup pineapple juice
1 cup soft dates, pressed down to measure
1 tablespoon orange juice concentrate
1 cup walnut pieces
1 1/2 tablespoons vanilla
1 1/2 teaspoons salt
1/2 teaspoon almond extract
1/2 teaspoon coconut extract, optional

In large mixing bowl, combine oats, flax, almonds, and coconut.
Combine remaining ingredients in a blender in the order listed above. Blend until everything, including the walnuts, is creamy.
Preheat oven to 225°F (180°F for convection ovens).
Pour blended ingredients over oat mixture and mix thoroughly and evenly. Rubbing the mixture between your palms is a good way to distribute the moist with the dry.
Spread evenly onto cookie sheets and bake for approximately two hours, rotating pans every 30 minutes. Then turn off heat, leaving granola in the oven overnight or for several hours to dry completely. Granola air-dried without heat will be tough; leaving it in the oven to cool ensures it will stay crispy.