26 Jun Crunchy Coconut Granola Recipe (Nut Free, Vegan, Gluten Free)
This crunchy coconut granola recipe is unbelieveably easy to make. If you thought making your own granola would be far too difficult or time consuming (I totally understand – I thought the same) please try this coconut granola recipe. When you see how simple and delicious it is you might just start making your own all the time. I always have a big jar of it on the shelf ready to sprinkle on smoothie bowls (like this tropical green smoothie bowl) or over fruit salads.
This recipe is nut-free with big clusters of toasted coconut, sunflower and pumpkin seeds making it so satisfyingly crisp and crunchy. I use coconut oil for a delicious richness and maple syrup for sweetness which means that this recipe is both refined sugar free and vegan. Use gluten free oats and you’ll have a totally gluten free breakfast too.
This crunchy coconut granola recipe is so good we ate it on the very first day of our last Shine yoga and walking retreat along with a big bowl of fruit salad and thick slices of banana bread (from this banana bread recipe). It was a feast of a first breakfast and a favourite of everyone on the retreat. We were more than ready for our 7 mile walk along the Cornish coastline after bowls brimming with granola, fresh fruit and oat milk.
Have you made granola before? What are your favourite ingredients? Or are you tempted to try it now you know how simple it can be? Comment below and let me know.
Crunchy Coconut Granola Recipe
- 150 grams oats gluten free if required
- 75 grams coconut flakes
- 60 grams sunflower seeds
- 60 grams pumpkin seeds
- 1 tsp cinnamon
- 1 pinch salt
- 75 ml coconut oil
- 75 ml maple syrup
- 1 tsp vanilla extract
- Preheat the oven to 160C (140C fan). Line your biggest baking tray with baking paper.
- In a large bowl stir together the oats, coconut flakes, seeds, cinnamon and salt.
- Melt the coconut oil in a small saucepan over a low heat. Pour the melted coconut oil, maple syrup and vanilla extract over the oat mix and stir to combine.
- Tip on to the baking sheet and place in the oven for 15 minutes. Don't stir it during this time. Remove from the oven, turn the baking tray and return to the oven for another 15 minutes so it cooks evenly. Check it every now and then to make sure it doesn't burn.
- Remove from the oven and leave to cool for 10 minutes. Then break up in to large clusters. Transfer to a sealed container (I use a large kilner jar) until ready to serve.
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