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Almond Coconut Multi-Seed Granola

Make This


  • Crackers
  • 1 cup lightly crushed Crunchmaster® Multi-Seed Original
  • Pantry
  • 1 cup old-fashioned rolled oats
  • 1/2 cup coconut flakes
  • 1/4 cup almond butter
  • 1/4 cup maple syrup
  • Nuts and Seeds
  • 1/2 cup chopped almonds
  • 2 tbsp chia seeds
  • Oil and Vinegar
  • 1/4 cup coconut oil, melted
  • Baking and Spices
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract


  1. 1. Preheat oven to 325˚F. In large bowl, toss together crackers, oats, coconut flakes, almonds, chia seeds and cinnamon; set aside.


  1. 2. In small saucepan set over medium heat, combine coconut oil, almond butter, maple syrup and vanilla; cook for 2 to 3 minutes or until melted together. Pour over cracker mixture, tossing until well coated.


  1. 3. Arrange granola in even layer on parchment paper–lined baking sheet. Bake, stirring occasionally, for 25 to 35 minutes or until lightly golden brown. Let cool completely. (Can be stored in airtight container for up to 2 weeks.)



Substitute peanut butter for almond butter.

Stir in dried fruit, such as cranberries, raisins or chopped dates.

For a healthy breakfast, sprinkle granola over yogurt bowls with berries.

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