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Honey Almond Granola with Shredded Coconut

Brighten Up Breakfast

  from Topp, Ellie & Marilyn Booth: “Fresh & Healthy Cooking for Two: Easy Meals for Everyday Life”. Formac Publishing Company Limited, Halifax, 2011

Used with permission


 4 cups (1 L)                   large-flake rolled oats

%u2153 cup (75 mL)                slivered almonds

%u2153 cup (75 mL)                wheat germ

%u2153 cup (75 mL)                shredded unsweetened coconut

¼ tsp (1 mL)                   salt

%u2153 cup (75 mL)                liquid honey

3 tbsp (45 mL)                canola oil


In a large microwave-safe bowl, combine oats, almonds, wheat germ, coconut and salt.


In a small measuring cup or bowl, whisk together honey and oil until well blended; stir into oatmeal mixture.


Microwave on 100% power for 3 minutes; stir then microwave for 2 minutes longer. Stir well and continue to microwave until mixture becomes slightly browned, stirring after each minute. Let stand until cool, stirring several times. Mixture will continue to brown while standing. Store in a tightly covered container for up to 1 month.


10 servings, ½ cup (125 mL) each

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