Coconut-Almond Granola

Coconut-Almond Granola

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From: EatingWell Magazine, May/June 1992

The secret to keeping granola nutritious, yet tasty, is in the balance of ingredients. We go heavy on the whole grains and add just the right amount of nuts and dried fruit.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • ⅔ cup sugar
  • ⅓ cup boiling water
  • 1 cup nonfat dry milk
  • 2 tablespoons corn syrup
  • 2½ cups rolled oats
  • 1 cup wheat flakes, (see Shopping Tip)
  • ½ cup toasted wheat germ
  • ¼ cup chopped almonds
  • ¼ cup unsweetened shredded coconut
  • 1 teaspoon salt
  • 2 tablespoons canola oil
  • 1 cup raisins
  • ½ cup pitted prunes, chopped
  • ½ cup dried apricots, chopped


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  1. Dissolve sugar in boiling water in a medium bowl. Stir in dry milk and corn syrup and beat with an electric mixer until smooth and creamy, about 2 minutes. Cover and refrigerate for 1 hour or overnight.
  2. Preheat oven to 300°F. Combine oats, wheat flakes, wheat germ, almonds, coconut and salt in a large bowl. Add oil and the reserved milk mixture and mix thoroughly. Spread on a baking sheet. Bake the granola, stirring occasionally, until golden brown, 40 to 50 minutes. Stir in raisins, prunes and apricots. Bake for 5 minutes more. Let cool.
  • Make Ahead Tip: Prepare through Step 1; refrigerate overnight. Store the granola in an airtight container for up to 2 weeks.
  • Wheat flakes are simply wheat kernels that have been steamed and rolled, oatmeal-style. Look for them in natural-foods stores.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 246 calories; 5 g fat(1 g sat); 5 g fiber; 46 g carbohydrates; 7 g protein; 16 mcg folate; 0 mg cholesterol; 22 g sugars; 114 IU vitamin A; 2 mg vitamin C; 89 mg calcium; 2 mg iron; 179 mg sodium; 373 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 1 starch, 1 fruit, 1 other carbohydrate, 1 fat

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