This maple coconut granola is full of flavour from the indulgent maple syrup and coconut, and with the best crunch from the oats and seeds. Made with just six ingredients, and all pantry staples, this tasty nut free granola is vegan, gluten free (using suitable oats) and a low histamine recipe.
Granola always feels a little indulgent and like such a treat for breakfast. But this version has lots of goodness with the oats, seeds and coconut. If you love granola as much as I do, then you may also like to see my chia seed granola and apple granola. Both fun and tasty!
And as granola is the best topping for smoothie bowls, why not check out my blueberry smoothie bowl. Or perhaps serve with a little coconut cream and some fresh berries.
This maple coconut granola is a very simple recipe, but very delicious. With minimal ingredients, it has a few easy steps and then you have a tasty breakfast all the family will love. Especially perfect for a weekend brunch!
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Why you'll love this recipe
- Indulgent. Maple syrup makes everything feel a little special doesn't it, and is perfect if you have a sweet tooth!
- Pantry staples. This maple granola uses all pantry staples most of us have to hand. Hopefully no need to run to the store!
- Easy to make. Just a few steps until that cosy aroma of granola is filling your kitchen.
Ingredients
Raid the pantry for this granola! Some notes on a few of the ingredients:
- Oats - you need rolled oats rather than the very fine powder-style oats, and certified gluten free if you have that dietary requirement.
- Maple syrup - the indulgent sweetness we need in our granola! Using maple syrup rather than white or brown sugar also means this is a refined sugar free granola.
- Coconut oil - to bind the granola together. Be sure to melt it thoroughly before adding to the dry ingredients.
- Pumpkin seeds - give the best crunch. You want raw seeds that have not been roasted or salted as that would change the flavour a great deal.
- Coconut flakes - adds a nice creamy taste to the granola. You want the flakes rather than desiccated coconut if possible.
Variations to the recipe
My low histamine readers may prefer to add a tiny pinch of cardamom to the granola, instead of cinnamon.
You can use olive oil in place of coconut oil. It will change the flavour, and be more 'earthy'. Personally I think coconut oil is better for sweeter dishes but I know some disagree!
Make sure to check the recipe card below for the full list of ingredients and their quantities!
Step by step instructions
Step 1
Combine the dry ingredients of oats, pumpkin seeds and cinnamon, if using, (but not the coconut flakes) in a large bowl and mix together (image 1).
Step 2
Add the wet ingredients of maple syrup and coconut oil to the bowl. Stir very thoroughly so that all the oats and seeds are well covered with the oil and syrup mix (image 2).
Step 3
Spread the mixture evenly in a thin layer on the parchment paper and bake for 15 minutes (image 3).
Step 4
Remove the granola mixture from the oven, sprinkle in the coconut flakes and give it a good stir. Spread out to an even layer again and return to the oven for 5-10 minutes (image 4). At this point keep an eye on it as granola can go from perfectly golden brown to burnt rather quickly!
Allow the granola to cool before spooning onto your breakfast. This gives a better change of getting clusters too!
Recipe tips and notes
- Be sure to use melted coconut oil. It won't combine if still more solid in texture.
- Spread the granola in an even layer so it cooks evenly, and to prevent burning.
- Pressing down on the granola before baking helps it form clusters if you like them!
- Don't be tempted to add the coconut flakes any earlier as they only require a little cook time and will burn (I tried and let's just say they were *very* brown and not edible!).
- Always watch the granola after 15 minutes for any signs of burning - it can turn fast!
More granola recipes to enjoy
Granola and museli are staple breakfast items, and both full of goodness. You may like to check out some other recipes for another day!
I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating if you tried the recipe!
Recipe
Maple coconut granola
Equipment
- Large bowl
- Baking tray
- Wooden spoon
Ingredients
- 3 cups oats
- ½ cup coconut oil melted
- ½ cup maple syrup
- ⅓ cup pumpkin seeds
- ⅓ cup coconut flakes
- ½ teaspoon cinnamom optional
Instructions
- Preheat the oven to 150C and line a baking sheet with parchment paper.
- Combine the dry ingredients of oats, pumpkin seeds and cinnamon (not the coconut flakes) in a large bowl and mix together.
- Add the wet ingredients of the oil and syrup into the bowl and stir very thoroughly so that all the oats and seeds are well coated.
- Spread the mixture evenly in a thin layer on the parchment paper and let bake for 15 minutes.
- Remove the granola mixture from the oven, sprinkle in the coconut flakes and give it a good stir. Spread out to an even layer again and return to the oven for 5-10 minutes. At this point keep an eye on it as granola can go from perfectly golden brown to burnt rather quickly!
- Allow to cool, then use a wooden spoon to add to your breakfast bowl!
Notes
- Be sure to use melted coconut oil if using. It won't combine if still more solid in texture.
- The mixture needs to be very well combined so all the oats are coated in the oil and syrup.
- Spread the granola in an even layer so it cooks evenly, and to prevent burning.
- Pressing the granola down when it is in a layer on the baking tray helps it to form clusters.
- Always watch the granola after 15 minutes for any signs of burning - it can turn fast!
- cinnamon scores 0, but other lists rate it as higher histamine.
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