Welcome to The Storied Recipe, a podcast about food, culture, and love.
My friend Diane first made this granola when my son Joshua was born. I call it New Moms Granola because it truly helped during those midnight feedings. Wholesome, nutty, and pleasantly sweet without being overpowering, this granola became a household favorite — and the only problem was how quickly everyone ate it.
Now I bring Diane’s granola whenever I deliver a meal to a family with a newborn. It’s my small way of offering comfort to a mother who might be tired, hormonal, or helping older children adjust to a new sibling. The gesture felt so loving when Diane made it for me; I hope it offers that same warmth to others.
FAQ
Is this a healthy granola recipe?
“Healthy” can mean different things to different people. This granola isn’t low-calorie, mainly because of the nuts, but it is packed with whole grains, fiber, and a good amount of protein. If you snack straight from the container you may eat more than you expect; served by the cup or as a topping for yogurt or fruit, it’s nutritious and satisfying.
I’ve tried making granola before and it burned. Any tips?
This recipe is straightforward, but you need to watch the granola during the last few minutes in the oven. It may start to darken around the edges. Remove it as soon as the edges turn golden-brown — it will still be slightly soft when you take it out. The crisp, crunchy texture develops as it cools undisturbed on the baking sheet, so resist the urge to return it to the oven.
What stir-ins should I add to my granola?
There are lots of delicious options. Dried fruit is classic, but chop it to roughly the size of the oats so it doesn’t overwhelm the mix. I also enjoy tossing in mini chocolate chips once the granola has cooled — admittedly less “healthy,” but very tasty.
More Recipes To Take New Moms
- Super Easy Tex Mex Lasagna
- Balsamic Chicken Thighs (Slow Cooker Recipe)
- Easy Traditional Chanay Recipe {AKA Chana Masala}
- Slow Cooked Irish Beef Stew (Crock Pot or Hob/Stove Top)
Listen to Adina, Founder of Take Them a Meal
Adina explains how she and a friend created a meal signup service after struggling to coordinate support for a friend in crisis. What began as a volunteer effort ran for more than a decade before a revenue model appeared; however, the founders kept the service free. Today the site connects millions of visitors a month to organize support for people in need.
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Recipe
The BEST Coconut Almond Granola
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 4 reviews
- Total Time: 35 minutes
- Yield: 16 servings 1x
Description
This Crunchy Coconut Almond granola is adaptable and forgiving. Adjust the proportions to suit your taste. It makes a large batch and freezes well — perfect as a midnight nursing snack or a quick, nourishing bite.
Ingredients
Units
Scale
- 2 lbs oats (NOT instant)
- ¾ cup brown sugar (more if you want it sweeter)
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 cup sliced or chopped almonds
- 1 cup chopped pecans, sunflower seeds, or more almonds
- 2 cups crushed cornflakes
- ¼ cup wheat germ
- ¼ cup flaxseed meal
- ¼ cup honey
- 2 tbsp molasses
- 1 stick butter
Instructions
- Preheat the oven to 350°F (175°C).
- In a very large bowl, combine the oats, brown sugar, shredded coconut, almonds, pecans or seeds, crushed cornflakes, wheat germ, and flaxseed meal. Break up any brown sugar clumps—your hands work well for this.
- Melt the honey, molasses, and butter together on the stove, then pour the mixture over the dry ingredients and stir until evenly coated.
- Add ¼ to ½ cup of water to the pan used for melting, swirl to loosen any sticky bits, and pour that into the granola. Mix until the mixture is moistened but not wet.
- Divide the granola onto two lightly sprayed or greased baking sheets. Press it down evenly and bake at 350°F (175°C) for 30–40 minutes, stirring well halfway through.
- After baking, leave the granola undisturbed on the baking sheets until completely cool so it crisps up.
- Be aware the granola will seem soft when it comes out of the oven; it will become crunchy as it cools. Watch carefully to avoid burning.
- Once cooled, remove the granola with a spatula and stir in any dried fruit or mini chocolate chips, if desired.
- Store in an airtight container; this granola freezes and keeps well.
Notes
From Diane: The recipe is forgiving — adjust amounts of nuts, coconut, or sweetener to fit your preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking, Breakfast
- Cuisine: Global
Nutrition
- Calories: 572
- Sugar: 21 g
- Sodium: 272 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Carbohydrates: 85 g
- Fiber: 10 g
- Protein: 13 g
- Cholesterol: 15 mg