Coconut Granola

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Granola is one of my all time favorite treats. It makes a fortifying breakfast or a delicious on the go snack.

Why make your own granola? I love eating cereal but commercial cereals are high in sugar and extremely processed with chemicals and additives that are just not good for you. Yes, there are some great quality granola blends on the market but usually they are either high in sugar or expensive.

When making your own, you can control the level of sweetness. You can also add ingredients that are healthy and flavorful without compromising taste. I satisfy my cereal craving without dipping into a sugar laden bowl.  I also make granola because my daughter has food allergies and we can choose safe ingredients for all of us to enjoy without the worry of cross contamination with one of her allergens.

If you’ve been following my blog, I’ve posted a recipe before for a Cocoa Buckwheat Granola which tastes like cocoa krispies, a deliciously decadent but healthy treat which will satisfy any chocolate lover’s heart.

This recipe for Coconut Granola is more versatile in taste. It’s relatively quick and easy to make. The only problem is that it’s quite addicting!


The ingredients used in this recipe are staples in my pantry. If you’ve not used buckwheat groats or whole grain rice puffs before, I encourage you to try this recipe. The rice puffs and buckwheat groats give this granola extra crunch while adding fiber and nutrients.

Coconut is one of my favorite ingredients. I use it in many of my recipes and it’s found here with a double dose of shredded coconut and oil. You’ll be pleasantly surprised and might find yourself using these ingredients again to make this granola or some of my other recipes such as my maple granola brittle.


If you have a nut allergy and cannot use almonds, substitute with seeds of choice. I’ve included more in the notes section below.

Feel free to experiment with different combinations of spices; add ground cardamom or ginger.  Or you can include dried fruit for a sweeter kick of flavor,  just remember to add it in after baking.

What are your favorite ingredients in granola?

Enjoy ❤️

Coconut Granola

Free from: sesame, peanut, egg, soy, dairy, refined sugar. See Notes for nut-free and gluten free option.

Makes about 12 cups

Loosely adapted & inspired from Liz Prueitt, Tartine All Day


  • 4 cups old fashioned rolled oats
  • 1/2 cup almonds, roughly chopped. *See Notes for substitution
  • 1/2 cup slivered almonds. *See Notes for substitution
  • 1/4 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 1/2 cup buckwheat groats
  • 1/2 cup unsweetened whole grain rice puffs,
  • 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 use 1 tablespoon brown rice or date syrup. I like Just 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 does’nt burn. Bake for 22-25 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. You’ll get bigger clusters once cooled.

Break apart granola with hands. There will be large clumps. If you’d like smaller clumps, keep on breaking!

Transfer granola to an airtight container. Store in pantry for up to three weeks or freeze half for later use.


  • Substitute 1 cup almonds with 1/2 cup pumpkin seeds, 1/4 cup millet seed, 1/4 cup sunflower seeds. Or add dried fruit of choice.
  • If you cannot find whole grain puffs, substitute millet seed or leave out.
  • Use certified approved gluten free oats to make gluten free.
  • Switch up spices like cardamom is nice, up to 1 teaspoon.




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