Coconut Grain Free Granola Recipe

This grain free granola is super-simple to make, taking just 30 minutes to prepare and cook. It can easily be made paleo by omitting the quinoa flakes, and for a completely sugar-free version, simply leave out the honey and add a dash more cinnamon!

It might be the colder months, or it might just be me, but I felt so uninspired when it came to food and cooking recently. But as I’ve been working on the blog to update recipes, I’ve had to make them again so I can take fresh images and every single one of them has been delicious!

Is Granola Gluten Free?

This coconut granola is no exception to taste and for all of you who follow a (gluten and) grain free diet, it’s perfect. A grain-free diet may reduce inflammation, aid weight loss, and improve digestion and blood sugar levels. 

Sadly, this recipe is still not Whole30 compliant. This is because while quinoa might not technically be considered a grain, it contains properties that could be similarly problematic to your body, which makes it off-limits for your Whole30. Sorry guys.

Where To Buy Your Granola Ingredients

Every single whole food ingredient featured in the recipe – which is all the ingredients – can be purchased online from buywholefoodsonline.co.uk if you don’t already have them sat in your kitchen cupboard.

Do you know what that means?! No more running from shop to shop trying to find each and every single item that you need for a healthy homemade recipe. 

The best bit is that Buy Wholefoods Online is a family run whole foods company situated by the coast in Kent. The business was set up by two cousins with a passion for organic, whole, healthy foods and a dream to make them easily accessible and more affordable. They kindly sent me some of the ingredients to use in this recipe.

Grain Free Coconut Granola Recipe

Coconut Granola Ingredients:

• 2 cups quinoa flakes
• 2 cups unsweetened coconut flakes
• 2 cups mixed (raw, unsalted) nuts, roughly chopped
• 1 cup mixed seeds/ flax seeds
• 1/4 cup coconut oil
• 1/4 cup honey*
• 1 teaspoon cinnamon
• Generous pinch Malden sea salt

* substitute honey for maple syrup or brown rice syrup to make the recipe vegan. These are also great alternatives for anyone sensitive to fructose.

How To Make Your Grain Free Granola:

1. Preheat the oven to 180 degrees Celsius and line a large baking tray with baking parchment.

2. In a small non-stick pan, gently melt together the coconut oil and honey.

3. Combine all of the dry ingredients in a large bowl, add the warm oil/sweetener mixture and give it all a good mix, so the oil and sweetener are distributed evenly.

4. Spread the mixture out over the baking sheet and bake for 15-20 mins. Check it after the first 10 minutes, then every 5 minutes to make sure it’s not burning, giving the granola a shuffle to make for an even crunch!

5. Remove from the oven when everything is a dark golden brown, leave to cool and crisp up for 10-15 minutes, then eat!

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Yield: Serves 6-10

GRAIN FREE COCONUT GRANOLA RECIPE

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This grain free granola is super-simple to make, taking just 30 minutes to prepare and cook. It can easily be made paleo by omitting the quinoa flakes, and for a completely sugar-free version, simply leave out the honey and add a dash more cinnamon!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 2 cups quinoa flakes
• 2 cups unsweetened coconut flakes
• 2 cups mixed (raw, unsalted) nuts, roughly chopped
• 1 cup mixed seeds/ flax seeds
• 1/4 cup coconut oil
• 1/4 cup honey*
• 1 teaspoon cinnamon
• Generous pinch Malden sea salt

Instructions

1. Preheat the oven to 180 degrees Celsius and line a large baking tray with baking parchment.
2. In a small non-stick pan, gently melt together the coconut oil and honey.
3. Combine all of the dry ingredients in a large bowl, add the warm oil/sweetener mixture and give it all a good mix, so the oil and sweetener are distributed evenly.
4. Spread the mixture out over the baking sheet and bake for 15-20 mins. Check it after the first 10 minutes, then every 5 minutes to make sure it's not burning, giving the granola a shuffle to make for an even crunch!
5. Remove from the oven when everything is a dark golden brown, leave to cool and crisp up for 10-15 minutes, then eat!

Notes

* substitute honey for maple syrup or brown rice syrup to make the recipe vegan. These are also great alternatives for anyone sensitive to fructose.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving:Calories: 321Total Fat: 24gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 28mgCarbohydrates: 24gFiber: 9gSugar: 9gProtein: 6g

How Much Granola is One Serving?

Screw you recommended serving size. You don’t know me.

– the internet

Well, this granola doesn’t come wrapped in plastic, a card box box and recommended serving sizes. I guess this could be a blessing and a curse?! The recipe card above calculated some nutrition information based on 10 servings. In my opinion, it still leaves you room to add toppings and keep your breakfast around 400 – 600kcal.

But it’s very much a personal thing. You need to eat enough to make you feel full and to keep you full until your next snack or meal. So as delicious as this recipe is, try not to eat it all at once.

How To Serve Your Coconut Granola

When I made this recipe to reshoot the images I had to get out my biggest tupperware to store it in. That will keep it fresh for a while; a jar also works well. I still have some of the cinnamon and cacao granola stored a jar I made a few weeks ago and it’s very much still fresh.

In the image at the start of the post, I served the granola with blueberry kefir. It would be perfect topped with some fresh fruit too like banana, figs, raspberries or blueberries. Dried fruit is also a great option.

Kate said she loves to have this granola as a topping on porridge or by the handful as an on-the-go snack.

Take 30 minutes out of your day – I’m thinking Sunday meal prep – to make this recipe and you will have breakfast and / or snacks sorted for the whole week. Let us know if you try this recipe – you can leave a start rating on the recipe card below or drop us a comment!

Elle

MORE RECIPES FROM KATE:

• A Different Kind Of Breakfast Burrito
• Raw Banoffee ‘Cheesecake’ Pie Recipe
• Ujjayi Soup
• #Whole30 Butternut Squash Toasts Recipe
• Beetroot & Mint Dip Recipe

Meet Kate:

As a singer, yoga teacher and lover of all things tasty, I’m constantly reviewing my connection with my body – and, by extension, the food I eat. I got into cooking in my early teens, when creating the perfect brownie was the biggest life problem I faced. Now, after digestive problems, sugar crashes and migraines have led me to a largely sugar-,grain-, and dairy-free existence, my love of cooking is driven by the search for food that is satisfying and nourishing. And just so you know, I consider eating almond butter from the jar (daily) both satisfying and nourishing…”

Follow Kate on Instagram: @misskatelister or check out her band at www.thefoobirds.co.uk