Coconut Oil Granola (Gluten-free)

Nourishing and oh so satisfying coconut oil granola! It is high protein, gluten-free, dairy-free high fiber, and can be personalized to your liking (and what you have on hand) with different nuts, seeds and dried fruits.

Classically trained chefs can teach you to make countless masterpieces. For example, a silken hollandaise, a skillfully seared lamb chop, or a delicate dacquoise.

But they cannot guide you in the making of a reliable granola.

Granola is an American invention, and is better off made with the old-fashioned American ingenuity of the home cook.

In my early years of graduate school, I counted myself among those granola makers who had tried and failed. It seemed like such an straightforward task, but my renditions were always too sticky, too sweet, too fattening, too oily, too bland, and, too often, scorched. But still, I harbored hopes that one day I might create a paragon of granola in my own oven.

I persevered. My attempts were usually edible, and often satisfying (especially the ones with butter), but they were never quite right. I wanted a lot from my granola–great taste, great nutrition, the right texture, and still quick and straightforward to make.

By jove, I think I’ve done it. And I am so happy to share the recipe with all of you!

Nourishing fats from coconut oil (not too much, but enough to get a crispy-crunch), nuts, and seeds, chewy (not scorched) fruit (do not add it untilafterbaking), and not too sweet, yet still sweet enough to evoke a bowlful of crumbled oatmeal cookies (do not stir while baking–that way, you will get nice big clumps/clusters of granola).

The variations are endless and the results are far healthier and satisfying, as well as much less expensive, than good-quality packaged granola. Yum!

Recipe Benefits

• High in fiber
• High in protein
• Whole grain goodness
• Gluten-free
• Vegan (egg-free, dairy-free)
• Straightforward to make

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• rolled oats (certified GF, as needed)
• assorted chopped nuts and seeds (e.g., pecans, walnuts, green pumpkin seeds / pepitas, sunflower seed kernels, almonds, chia seeds)
• unsweetened large coconut flakes
• pure maple syrup (or liquid sweetener of choice, such as agave nectar or brown rice syrup)
• virgin coconut oil
• 1natural cane sugar (or maple sugar or coconut sugar)
• salt
• vanilla extract
• Optional: chopped dried fruit (e.g., dried cranberries, dried cherries, dried blueberries, raisins, dried apricots, prunes, dried apples)

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

1. Preheat oven to 325F (160C). Line a large rimmed baking sheet with parchment paper.
2. In a large bowl, combine the oats, nuts/seeds and coconut.
3. In a small saucepan set over medium heat, heat the maple syrup, coconut oil, sugar and salt for 4 to 5 minutes until melted and blended; pour over granola, stirring to coat.
4. Spread evenly on prepared sheet.
5. Bake in preheat oven for 20 to 25 minutes (do not stir).
6. Cool in pan on a cooling rack, then break up into clusters.
7. Stir in dried fruit, if using.

FAQ

How should I store the coconut oil granola?Store the cooled granola in an airtight jar or other container at room temperature for a week, the refrigerator for 2 weeks, or the freezer for up to 6 months.

Can I use a different oil, in place of the coconut oil?Feel free to use olive oil or oil of choice in place of the coconut oil.

Can I vary the flavors of the granola?Yes! Use different extracts in place of the vanilla extract (e.g., almond extract or orange extract), or add a teaspoon of your go-to sweet spice (along with the maple syrup and coconut oil), such as cinnamon, cardamom, ginger, pumpkin pie spice, or allspice.

Serving Suggestions

• Plain (by the handful, for snacks)
• With your go-to nondairy milk (such as oat milk, soy milk, or almond milk)
• Sprinkled on top of nondairy yogurt for a bit of crunch
• Sprinkled onto fruit salad
• Sprinkled onto baked apples