Recipe courtesy of Gourmet Magazine

Almond-Coconut Granola

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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 6 cups
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3 cups old-fashioned rolled oats

2/3 cup sliced almonds

1/2 cup unsweetened desiccated coconut

1/3 cup hulled green pumpkin seeds or sunflower seeds

1/2 teaspoon salt

1/2 stick (1/4 cup) unsalted butter

6 tablespoons honey

1 cup mixed dried raisins and apricots


  1. Preheat oven to 325 degrees F.
  2. In a large bowl stir together oats, almonds, coconut, pumpkin or sunflower seeds, and salt. In a small saucepan melt butter with honey over low heat, stirring. Pour butter mixture over oat mixture and stir until combined well.
  3. In a large jelly-roll pan spread granola evenly and bake in middle of oven, stirring halfway through baking, until golden brown, about 15 minutes. Cool granola in pan on a rack and stir in dried fruits. Granola may be kept in an airtight container at cool room temperature 2 weeks.