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 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
Why does our nut-free granola recipe work?
- 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
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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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 1/2 cups old-fashioned oats
- 1 cup unsweetened coconut flakes ( not shredded coconut)
- 1/4 cup virgin coconut oil, melted
- 1/3 cup maple syrup
- 1 tsp natural vanilla extract
- 1/8 tsp salt (optional)
- 1/3 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!
- Serving Size: 1/4 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