almond

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

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).

Print Recipe

5 from 6 votes

Orange, Almond, Coconut Granola

This orange almond coconut granola brings a refreshing citrus twist to your breakfast routine. With the natural sweetness of orange and the crunch of almonds, this homemade granola is a nutritious way to start your day, packed with fibre and healthy fats.

Prep Time5 minutes mins

Cook Time30 minutes mins

Total Time35 minutes mins

Course: Breakfast

Servings: 28 serves

Author: Georgia Harding

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

Metric - US Customary

Instructions

• 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.

Notes

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.