If you’ve been searching for the perfect granola recipe, look no further!  This one is chunky and flavorful, packed with nuts and coconut, but also incredibly versatile if you’d rather swap the nuts for seeds or add dried fruit.  A healthy treat filled with fiber and protein, this granola will leave your mouth watering while it bakes! Serve with your favorite non-dairy milk, sprinkle over a hearty serving of oatmeal, or create a delicious non-dairy yogurt parfait.  Break it into larger bars for a tasty snack!


  • 3 cups gluten-free rolled oats

  • 1 cup unsweetened coconut flakes

  • 1 cup slivered raw almonds  

  • 1 cup raw pecan halves, chopped

  • 2 Tbsp coconut sugar

  • 1/2 tsp sea salt

  • 6 Tbsp coconut oil

  • 2/3 cup maple syrup

  • 2 tsp pure vanilla extract


Preheat oven to 325 degrees.

Combine oats, coconut flakes, almonds, pecans, coconut sugar, and sea salt in a large bowl. Set aside.

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In a small saucepan, mix coconut oil and maple syrup over medium heat until well combined, about 2 to 3 minutes. Add vanilla extract to the oil/syrup mixture, then pour mixture over dry ingredients. Stir until evenly coated.

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Spread over a lined, 13x18 baking sheet. Bake for 20 minutes, then flip the pan around and bake 5-7 minutes more. Watch carefully to make sure your granola doesn’t burn. Granola is done when firm and golden brown. For chunky granola, don’t stir while baking.

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Let cool before storing.  Stores for 2 weeks in an airtight container or up to a month in the freezer.  Enjoy!


Recipe adapted from Minimalist Baker.