Description
If you love crunchy granola but have a nut allergy, you are going to love this nut-free granola recipe! This six-ingredient homemade granola recipe with chocolate and coconut is sweet, crunchy, coconutty, and insanely delicious!
Ingredients
Units
Scale
- 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
Instructions
- Preheat the oven to 275ºF. 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
Notes
- This granola goes 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
Nutrition
- 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