Coconut Almond Granola:topping for Salad Recipe

Name: Coconut Almond Granola:topping for Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons firmly packed light brown sugar; 3 tablespoons unsalted butter; 1/2 teaspoon cinnamon; 1/2 teaspoon vanilla extract; 1/2 teaspoon salt; 1 teaspoon freshly grated orange zest; 1/2 cup sweetened flaked coconut; 1/2 cup sliced almond; 1 cup old-fashioned rolled oats; 1/4 cup wheat germ

Servings: persons

1
In a small saucepan combine the brown sugar, the butter, the cinnamon, the vanilla, the salt, and the zest and cook the mixture over moderately low heat, stirring, until the brown sugar is dissolved.
2
In a bowl stir together the coconut, the almonds, the oats, and the wheat germ, add the brown sugar mixture, and toss the mixture until it is combined well.
3
Spread the granola in a jelly-roll pan, bake it in the middle of a preheated 350F.
4
oven, stirring every 5 minutes, for 10 to 15 minutes, or until it is golden, and let it cool.
5
The granola keeps in an airtight container for 1 week.
6
Serve the granola as a topping for fruit salad.

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons firmly packed light brown sugar, 3 tablespoons unsalted butter, 1/2 teaspoon cinnamon, 1/2 teaspoon vanilla extract, and more.

Yes, Coconut Almond Granola:topping for Salad falls under the Breakfast category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Coconut Almond Granola:topping for Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions