This delicious Coconut Granola is refined sugar free and can be made gluten and nut-free too.
Why make your own coconut granola?
I feel grateful that there are more allergy friendly granola brands out on the market. I like to be able to purchase safe granola for convenience. However, making coconut granola is easy and customizable based on your dietary requirements. You can control the level of sweetness too.
This recipe also involves no-stirring! Pop it into the oven and rotate the pans once. You will end up with the most delicious clusters without all the work of stirring.
Crunchy whole grains make a nice alternative to nuts in granola
We’ve also shared a recipe for Cocoa Buckwheat Granola on Zestfull . This granola tastes similar to cocoa krispies. It’s rich in chocolate flavor and guilt-free. The recipe for Coconut Granola is more versatile in taste. It’s easy to make. The only problem is that it’s quite addicting!
If you haven’t used buckwheat groats or whole grain rice puffs before; this recipe is a nice introduction to gluten free grains . The rice puffs and buckwheat groats provide an extra crunch while adding fiber and nutrients. Rice puffs and buckwheat groats are a nice alternative to nuts.
The beauty behind making coconut granola is that it’s customizable
If you have a nut allergy, use seeds of choice. See notes section below.
Feel free to experiment with different combinations of spices; add ground cardamom or ginger. Or add dried fruit for a sweet kick of flavor, just add it in after baking.
What are your favorite ingredients to add in granola?Print
This Coconut Granola is free from: peanut and refined sugar-free.
Loosely adapted & inspired from Liz Prueitt, Tartine All Day
- 4 cups old fashioned rolled oats or certified gluten free oats
1/2 cup almonds, roughly chopped. *See Notes for alternative
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/2 cup buckwheat groats
1/2 cup unsweetened whole grain rice puffs (Optional)
1/2 cup shredded unsweetened coconut
1/4 cup oat flour. I make my own, using old fashioned oats, in a mini food processor.
3/4 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 cup maple syrup plus 1 tablespoon. You can also use1 tablespoon brown rice or date syrup.
1/4 cup olive oil
1/4 cup unrefined coconut oil
1 1/2 teaspoon vanilla
- Preheat oven to 300 F. Line two large baking sheets with parchment paper.
- Combine oats, almonds, pumpkin, sunflower seeds, buckwheat groats, rice puffs, coconut, oat flour, salt and cinnamon in a large bowl. Set aside.
- In a small pot on medium-low heat, combine maple syrup, olive oil and coconut oil. Stir until coconut oil is completely melted. Remove from heat. Add vanilla. Add liquid mixture to oat mixture. Stir well.
- Transfer mixture to baking sheets, spreading granola in an even layer and pressing down lightly with a spatula or wooden spoon. Leave 1/2 to 1 inch space around edges so granola doesn’t burn. Bake for 20-22 minutes or until granola is golden, light brown and fragrant.
- Rotate pans once to ensure even browning. Do not stir.
- Set baking sheets on cooling rack until completely cool. Resist the urge to touch or break apart because you will get big clusters once cooled. Break apart with hands.
- Transfer granola to an airtight container. Store in pantry for up to three weeks or freeze half for later use.
- To make nut free; use 1/2 cup pumpkin seeds, 1/2 cup sunflower seeds.
- If you cannot find whole grain puffs; use millet seed or leave out.
- Use ¾ teaspoon cardamom and/or ½ teaspoon ground ginger in addition to above spices for a floral flavor.
- Adjust level of sweetness by reducing sweetener to 1/3-1/2 cup.
Shahla is a mom of two girls who live with environmental allergies such as asthma and eczema. Their food allergies include tree nuts, peanuts, sesame and other seeds. Shahla is trained as a Natural Chef who wants to share the comfort that cooking has brought her family. She believes that everyone, regardless of dietary requirements, deserves a plate full of color and flavor.