This six-ingredient nut-free granola recipe with chocolate and coconut is sweet, crunchy, coconutty and insanely addictive! Packed with fiber and flavor, our Coconut Granola with vegan dark chocolate is a tropical mood-booster that is a healthy, filling treat on the go.
Granola recipes are turning up everywhere as the must-have take-along snack for people on the go. Eaten dry with fruit, blended with probiotic yogurt, or mixed with almond, soy, or other non-dairy milk or juice; granola, it seems, is back for good!
Our six-ingredient chocolate coconut nut-free granola recipe is one you’ll make again and again for its combination of exotic flavors. Just 5 or 6 ingredients will transport you to a faraway voyage to a tropical rainforest -- oats, sweet dark maple syrup, coconut oil, shredded coconut, and salt. If you're more adventurous, add in high-quality vanilla, dark mini chocolate chips, and sunflower seeds or pepitas (pumpkin seeds) for added protein -- now, that's deep, dark, and delicious!
How to make nut-free granola
- Mix the liquid ingredients, oil, maple syrup and vanilla extract in a large bowl
2. Add oats, coconut, and salt and mix well until they are well coated
3. Bake at 275F, stirring every 15 minutes, so this nut-free granola cooks evenly, for about 45 minutes. You will know the granola is done when your house smells like a bakery...
4. Add chocolate chips when the granola has cooled
5. Store in an air-tight container, we like using glass jars
Tips on how to make great granola at home:
- Start by using the same amount of fat as sweetener and then adjust it to your taste. We tend to use more fat than sweetener.
- Use old fashioned oats, not quick oats.
- Use a liquid fat like vegetable oil we like grape seeds, avocado or melted coconut oil.
- Use a liquid sweetener like honey, maple syrup, agave, etc. Using a liquid sweetener allows the oats to get evenly coated.
- Use raw nuts, like pecans, walnuts, pistachios, almonds, hazelnuts, etc since they will toast in the oven.
- If you want to make nut-free granola use seeds like sesame, sunflower, pumpkin, chia, etc instead of nuts.
- Always add dried fruit after the granola is cooked, if not they will get tough and possibly burn.
- Bake granola at a low temperature (275F) for 45-55 minutes stirring every 15 minutes so it cooks evenly and doesn't burn.
- Watch your granola carefully while in the oven, it can go from done to burnt in a couple of minutes.
- Store in an airtight container, we love to use glass jars.
- Granola freezes really well, it can be kept in the fridge or on the counter if planning to finish it within a week or less
Our nut-free granola recipe works because it's
- Versatile ( add dried fruit such as pineapple, mango or papaya, after baking)
- Customizable ( add seeds like chia, sesame, sunflower or pumpkin for additional crunch)
- Gluten-Free ( make sure you use gluten-free oats)
- Chocolate -ty
How to use our nut-free granola recipe with chocolate and coconut:
- As a topping for ice cream
- Layered into fruit-yogurt parfaits
- Sprinkled on top of traditional oatmeal
- Added to hot chocolate
- As a topping for smoothies bowls
- Sprinkled on top of thick veggie soups (omit chocolate) - Check out our savory granola
- Eaten as a breakfast cereal
- Little snack bags or container for a school lunch
- Take to work as a mid-afternoon energy pick up
If you love granola, you’ll want to try some of our other granola recipes like:
- Basic Homemade Granola
- Quinoa, Pistachio, & Apricot Granola
- Spiced Savory Granola
- Chocolate Chip Coconut Granola Bites
- Tahini, Turmeric, & Date Vegan Granola Bars
- Cinnamon Raisin Quinoa Granola
- Gluten-Free Passover Pina Colada Granola
- Tahini Date Turmeric Granola Bars, or Cinnamon Raisin Quinoa Granola.
This week, why not place a big batch of coconut granola on the breakfast table, surround it with various bowls of fruit, yogurt, and non-dairy milk alternatives, and watch as your family reaches for second and third helpings! Who said breakfast has to be boring?
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Nut-Free Granola Recipe with Chocolate and Coconut
- Total Time: 55 minutes
- Yield: 3 cups - 12 servings 1x
This Homemade Nut-free Granola Recipe is sweet, crunchy and coconutty! Packed with fiber and flavor, our Coconut Granola with vegan dark chocolate is a tropical mood-booster that is a healthy, filling treat on the go.
- 1 ½ cups old-fashioned oats
- 1 cup unsweetened coconut flakes ( not shredded coconut)
- ¼ cup virgin coconut oil, melted
- ⅓ cup maple syrup
- 1 tsp natural vanilla extract
- ⅛ tsp salt (optional)
- ⅓ cup mini chocolate chips
- Preheat the oven to 275F. Line a large baking sheet with parchment paper
- Combine all the ingredients, except the chocolate chips, in a large bowl and mix well, using a wooden spoon or your hands, so the oats and coconut are well coated with the oil and maple syrup
- Transfer it to the lined baking sheet and spread it in one single layer. Bake for 45 minutes, stirring every 15 so it bakes evenly
- Remove from the oven, let it cool completely, add the chocolate chips and toss well
This granola goes really well with dried tropical fruit, such as pineapple, mango or papaya!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: breakfast
- Method: baking
- Cuisine: vegan
- Serving Size: ¼ cup
- Calories: 165
- Sugar: 9.2
- Sodium: 196.5
- Fat: 9.6
- Saturated Fat: 8
- Unsaturated Fat: 0.4
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2.1
- Protein: 2
- Cholesterol: 0
Keywords: granola, homemade, breakfast, nut free, gluten free, vegan, kosher
This granola is so delicious and easy to make. I eat for breakfast and take it with me as a snack for work.
I make a batch of this (using GF oats) every few weeks, and vary the toppings to suit my mood. I’ve shared this easy recipe with friends and everyone loves it! I’ve even done a chametz free/GF version for Pesach, using crumbled oat matzah, and it’s so much more delicious than store bought versions!
Vicky and Ruth says
Yes, it's a really versatile recipe. I love the Pesach version too!