This grain-free coconut granola is the ultimate breakfast treat! It's crunchy, sweet and made with all-natural ingredients. Paleo + vegan too!
Granola is one of those things that I could eat pretty much any time of day. It's easy to take on the go, stores well and is totally customizable to whatever ingredients you like best. My go-to is usually my vegan coconut oil granola, but I wanted to make a grain-free version because I know that for some, oats can be hard to digest and can cause discomfort. This grain-free coconut granola is crunchy, sweet, and toasted to perfection—coconut flakes make the perfect substitute for oats!
Why I Love This Coconut Granola Recipe
- Easy to customize. Because granola can be made a bajillion different ways, you can just cruise through the bulk section of the grocery store and choose what ingredients sound best to you. Not feeling almonds? What about sunflower seeds! No flax? Substitute hemp protein powder. Seriously the options are endless!
- Simple to make. Once you've got everything mixed together, you just pop this into the oven for about 30 minutes and out comes a crispy, toasted batch of perfect coconut granola.
- Nutrient-packed. We’ve got healthy fats from the coconut, almonds and seeds, omega-3s from the flaxseed meal, plant-based protein from the hemp seeds, iron from the dates, trace minerals from the sea salt and tons of vitamins!
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Flaked coconut – You want flaked coconut, not shredded and not sweetened either, since you’ll be adding your own sweetener.
- Almonds – Chopped or sliced, depending on the texture you want.
- Pumpkin seeds – AKA pepitas.
- Flaxseed meal
- Vanilla powder – For vanilla flavor without adding more liquid to the granola.
- Cinnamon
- Sea salt – Just a bit adds balance.
- Medjool dates – I'm a sucker for medjool dates and I love how they get after they've been baked: crispy on the outside, but still a little soft and chewy on the inside.
- Coconut oil
- Maple syrup – Honey or date syrup also work.
- Hemp seeds
How to Make Coconut Granola
- Prepare. Preheat your oven to 325ºF and line a baking sheet with parchment paper.
- Combine. Stir 1 cup of coconut with the almonds, pumpkin seeds, flax, spices and salt in a large mixing bowl.
- Add the dates. Pit and chop the dates, then add them to the bowl, using your hands to distribute them evenly and separate any large pieces that are sticking together.
- Make the liquid binder. Melt the coconut oil and syrup in a small saucepan, then pour this over the granola mixture and toss to coat.
- Bake. Transfer the granola to the baking sheet and spread it evenly. Bake for 30 minutes, stirring every 10 minutes.
- Finish. Let the granola cool completely, then stir in the remaining coconut flakes and hemp seeds.
Tips and Variations
- Try another spice. I love cinnamon for its cozy flavor, but pumpkin pie spice would be delicious in the fall!
- Add more mix-ins. Dried fruit like raisins, chocolate chips or chunks, cacao nibs, and other non-nut/seed mix-ins can be stirred into the granola after it cools.
- Change up the texture. If you like big clusters of granola, you can crowd it on the pan a bit so it overlaps, then once the granola cools, break it apart to your desired size.
- Keep it from burning. It’s really important to stir every 10 minutes—set a timer on your phone if you need to! This ensures your coconut granola is evenly toasted and doesn’t burn.
Serving Suggestions
I like to snack on this granola on its own, layer it with yogurt to make parfaits, use it to top smoothie bowls, sprinkle it over ice cream (like this Cottage Cheese Ice Cream!). It’s great as a pre- or post-workout snack or even an after-dinner sweet treat.
How to Store
Store your coconut granola in an airtight container (preferably glass) in a cool dark place or in the refrigerator. It will last up to 4 weeks.
More Granola Recipes To Try
Coconut Granola
Ingredients
- 1 1/2 cups flaked coconut
- 1/2 cup chopped almonds or sliced
- 1/4 cup pumpkin seeds
- 1/4 cup flaxseed meal
- 1/2 teaspoon vanilla powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 5 medjool dates pitted + chopped
- 3 tablespoons coconut oil
- 1/4 cup maple syrup
- 1/4 cup hemp seeds
Instructions
- Preheat the oven to 325ºF. Line a baking sheet with parchment paper and set aside.
- Add 1 cup coconut, almonds, pumpkin seeds, flax, spices and salt to a large mixing bowl and stir to combine.
- Remove the pits from the dates and cut them into small pieces. Add them to the bowl, and using your hands, distribute the dates throughout the mixture. You want to separate all the large chunks so only the small pieces remain.
- Melt the coconut oil and syrup together in a small saucepan (or in the microwave). Pour the liquid ingredients over the dry and stir until everything is evenly coated.
- Transfer this mixture to the baking sheet and bake for 30 minutes, stirring every 10 so as not to burn the granola.
- Allow the granola to cool completely, then stir in the remaining 1/2 cup coconut flakes and hemp seeds.
- Store in an airtight container (preferably glass) in a cool dark place or in the refrigerator.
Video
Nutrition
