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Almond Maple Coconut Granola

Rated as 5 out of 5 Stars

"After trying many granola recipes that just had way too much sugar and oil, I sought out to make my own. This recipe is still sweet and tasty without the loads of sugars and oils. This is also a very large-yielding recipe, as I make it in bulk and store it so I won't have to make it for a while. I hope you enjoy this recipe!"
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50 m servings 151
Original recipe yields 40 servings


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  1. Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with silicone baking mats or parchment paper.
  2. Combine oats, pumpkin seeds, sunflower seeds, and salt together in a bowl. Add maple syrup and oil; stir until evenly coated. Spread oat mixture onto the prepared baking sheets.
  3. Bake in the preheated oven for 10 minutes. Remove baking sheets from oven, stir granola, return to oven, and cook until lightly browned, about 7 minutes more. Cool granola on the baking sheets for 20 minutes. Mix cranberries, almonds, and coconut into granola; store in an air-tight container.


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 151 calories; 9.7 13.6 4.1 0 61 Full nutrition

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This recipe is PERFECT!! My only changes were to add a dash of vanilla and used what I had on hand for ingredients i kept the measurements the same! While baking it I also didnt stir it at all! ...

Excellent recipe - a few tweaks - used coconut oil instead of vegetable oil, added a splash of vanilla, and mixed in my almonds and coconut at the 10 minute mark. This recipe is a keeper!