I’ve always had batches of my Nourishing Toasted Muesli in the pantry for days when we don’t have time to cook eggs or prepare another breakfast. But lately my kids have been fussing over it and that’s always a sign that it’s time for me to change things up a bit…and this sensational Orange Almond Coconut Granola was born!
With oranges in season, I thought I’d inject some seasonal flavours into breakfast. It’s funny, because when I first made this a few months back, my kids were actually hesitant to try it. But when they did, they admitted that they really loved it and it’s become a firm favourite.
My son has it dry or with coconut yoghurt and orange segments (he’s just not a fan of dairy). The rest of us love it with milk, natural yoghurt and orange. It’s also great as part of a smoothie bowl as a snack!
Click for other Granola recipes or Muesli recipes.
Health benefits
This low sugar granola is packed with more nutrition than anything in the supermarket and has a super quick prep time. The rolled oats are a fibre packed, mineral rich wholegrain. In herbal medicine oats are a nerve restorative so great for supporting the nervous system function and digestion also. Almonds add in more fibre, protein and good fats as well as a range of essential micronutrients including antioxidants.
Ingredients
This granola is made with oats, almonds, shredded coconut, macadamia nut oil, fresh orange zest and juice, rice malt syrup or maple syrup (or even honey), and a hint of vanilla extract, giving it a rich and nutty flavour with a citrusy zing.
How to make Orange Almond Granola
Start by pulsing half of the oats and all of the almonds until coarsely chopped. Mix with the remaining oats and coconut on a baking tray (baking sheet) and spread in a thin, even layer. In a large bowl or blender combine the macadamia oil (or coconut oil), orange juice and zest, syrup, and vanilla. Then pour over the oat mixture and mix well. Bake in the preheated oven stirring occasionally, until golden and crisp. Let the granola cool fully (it firms up as it cools).
Serving suggestions and how to store
Serve with fresh fruit – I love orange segments and strawberries, plus your favourite milk, and unsweetened yogurt. It’s great for breakfast or as a snack. Store in an airtight container in a cool pantry for up to a month.
Vary this to suit your dietary needs
For a nut-free version, replace the almonds with sunflower seeds and swap macadamia nut oil for coconut oil. If you need it to be gluten or grain-free, use rolled quinoa or millet in place of oats. For a coconut-free option, substitute shredded coconut with slivered or flaked almonds. To make it fructose-friendly, choose rice malt syrup as your sweetener and reduce the orange juice if necessary. For added flavour, mix in a tablespoon of ground cardamom or cinnamon if you enjoy its warmth. You can also add dried cranberries or goji berries (or any other dried fruit) for a sweet-tart twist.
More breakfast inspo
Find an awesome range of brekkie inspo in my ebook ‘Rise and Shine a Well Nourished Breakfast‘ – designed with mad mornings in mind, it will ensure your brekkie is as good as it gets. Click HERE to shop.
Remember to take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements (gluten-free, nut-free, fructose friendly).
Ingredients
- 800 g rolled oats (8 cups)
- 280 g raw almonds (2 cups)
- 200 g shredded coconut (2 cups)
- 120 ml macadamia nut oil (½ cup)
- 2 orange/s - zest and juice
- 170 g rice malt syrup or maple syrup (½ cup)
- 2 tsp vanilla - essence or paste
Method
- Pre-heat your oven to 160°C / 320°F (fan-forced).
- In a food processor add 360g (4 cups) of the rolled oats and all of the almonds. Pulse until the almonds are chopped up (but not milled to a meal, you want chunks). If using a Thermomix, turbo (pulse) function and check through the lid (about 5 quick pulses).
- Place this and the rest of the oats and coconut into a large baking tray. It should form a thin layer (approx. 1-2cm deep) so use two baking trays if necessary.
- Mix the macadamia oil, orange juice and orange zest, rice malt or maple syrup and vanilla together in a jug (or your food processor). If using a Thermomix 30 seconds, speed 4.
- Pour over the dry mix and give it a good stir so that all the dry ingredients are coated.
- Bake for 15 minutes. Stir well and bake another 15 mins. Repeat if necessary until the mixture is crisp and dry.
- Stir again and allow to cool completely.
Store
- In an airtight container in a cool pantry for up to a month.
Serve
- With orange segments (and fresh strawberries), your favourite milk and unsweetened yoghurt.
Variations
Nut-free
Replace the almonds with sunflower seeds and the macadamia nut oil with coconut oil.Gluten/grain-free
Replace the rolled oats with a gluten and grain-free rolled seed like rolled (flaked) quinoa or millet.Coconut-free
Replace the coconut with slivered or flaked almonds.Fructose friendly
Choose rice malt as your sweetener (you can also reduce the orange juice if you need to).Cardamon infused
Add a tablespoon of ground cardamon if it's flavour you enjoy (I personally love it).Add cranberries or goji
This is lovely with dried cranberries or goji berries too.I'm fairly certain this is going to become a very popular brekkie and I'd love to hear how you like it. Post a comment below and let me know. I'd love to hear from you.
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Sam Spring says
Hi
Looks delicious! I have been making a similar muesli for 5 years now. I use a base similar to your but use almond, cashews and macadamia nuts, sunflower seeds, pepitas and cinnamon. Addictive ?
Georgia Harding says
Yes, I make regular cinnamon/ nut /seed muesli like yours too for a long time, but my kids have got sick of it after 15 years ? so this is nice change. I’m enjoying the change too actually G x
Charlie says
Ooooh I’m going to make my regular granola with the added orange – yum!!!
Georgia Harding says
Enjoy, it’s a nice change G x
Kaye Hilet says
I just made this using the coconut oil it was wonderful l served it with milk chopped up fresh orange and a few dark chocolate chips thoroughly enjoyed it. I will definitely be making it again and again.
Georgia Harding says
That sounds so good Kaye, thrilled you enjoyed it and cheers for the 5 ? rating too G x
Clare says
Another great brekky recipe, thanks Georgia! Served mine with fruit and yoghurt – yum!
Georgia Harding says
Ah fabulous Clare, so glad you enjoyed it and thanks for the 5?s too, G x
Marina says
I made the nut free version (kids school lunchbox) and it is delicious!
Thanks for another great lunchbox filler!
Georgia Harding says
Fabulous Marina, you’re more than welcome G x
Jhanita says
Too too good.I only had 1 super juicy blood orange at home which i used.Reduced the maple syrup and still a tiny bit sweet for me.But i cannot stop snacking on this dry + greek yogurt too.
Georgia Harding says
So glad you enjoyed it Jhanita and thanks for your feedback, much appreciated G x
Emma says
I made this recipe this morning and it has become my new favourite breakfast! It is so delicious. I had with some coconut yoghurt, a bit of coconut milk and a sliced banana. Sooo good. ?
Georgia Harding says
So thrilled you love it Emma G x
Sharene says
Hi Georgia
I made this recently and it is delicious!! I gave it to friends as gifts and they all raved about it. I was wondering how do you think puffed rice or amaranth puffs would hold up?
Georgia Harding says
So glad you and you’re friends enjoyed it Sharene. Puffed grain isn’t something I cook with generally so I’m not completely sure sorry. G x
Amanda says
Hi, I’m just wanting to try this but am wondering if it’s possible to omit any sweeteners such as rice malt syrup or maple syrup?
Do you think it will work using say 1/4 a cup max? I’d really like to ditch them entirely but worried about changing the consistency of the recipe
Georgia Harding says
Hey Amanda, you can certainly reduce it to 1/4 cup. I haven’t tested it but it should be fine (maybe not as crunchy is all). Enjoy, I have this in the pantry at the moment. It’s our favourite flavour combo G x
Melinda Benstead says
Bloody beautiful! Would make a great topping for a fruit crumble!!
Georgia Harding says
Ah so glad you think so – it certainly would pair so well with stewed fruit for sure G x
Samantha says
This is my go to granola for breakfast. I love that you can add nuts and/or dried fruit.
My husband loves it with greek yoghurt. Also the house smells amazing. This granola is far superior to the mass produced stuff.
Thank you for sharing.
Georgia Harding says
So glad you love it too Samantha, it’s a beautiful combination of flavours. Cheers for taking the time to write feedback and rate the recipe G x
Hazel Hodgkins says
Love the massive quantity and subtle, but delicious, orange flavour. Had to stop myself picking all the toasted coconut flakes out of the warm mix when it came out of the oven. Popular with everyone in my house.
Well Nourished Team says
So good to hear you loved this recipe Hazel ☺️