Monday, October 26

Coconut Granola

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Coconut Granola Recipe

By Tammy Algood Published: April 1, 2015

  • Yield: 5 cups



  1. Preheat the oven to 325 degrees. Lightly grease a 15-by-10-inch jellyroll pan and set aside.
  2. In a small bowl, whisk together the butter and honey until well combined. In a separate bowl, combine the brown sugar and cinnamon.
  3. Toss together the oats and almonds and spread evenly on the jellyroll pan. Drizzle the butter mixture on top, then sprinkle evenly with the cinnamon sugar. Bake for 15 minutes.
  4. Remove from the oven and sprinkle with the coconut. Return to the oven and bake 7 minutes longer. Remove from the oven and stir in the cherries. Cool completely, stirring occasionally. The granola will crisp as it cools. Store in an airtight container.

    About Author

    Tammy Algood

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

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