Skip to Content

Coconut Oil Granola (vegan+glutenfree)

VGF

best granola 2

Classically trained chefs can teach you to make countless masterpieces. For example, a silken hollandaise, a skillfully seared lamb chop,  or a delicate dacquoise.

But they cannot guide you in the making of a perfect granola.

Granola is an American invention, and is better off made with the old-fashioned American ingenuity of the home cook.

In my early years of graduate school, I counted myself among those granola makers who had tried and failed. It seemed like such an easy task, but my renditions were always too sticky, too sweet, too fattening, too oily, too bland, and, too often, scorched. But still, I harbored hopes that one day I might create a paragon of granola in my own oven.

I persevered. My attempts were usually edible, and often delicious (especially the ones with butter), but they were never quite right. I wanted a lot from my granola–great taste, great nutrition, the right texture, and still quick and easy to make.

By jove, I think I’ve done it. And I am so happy to share the recipe with all of you!

best granola 1

Healthy fats from coconut oil (not too much, but enough to get a crispy-crunch), nuts, and seeds, chewy (not scorched) fruit (do not add it until after baking), and not too sweet, yet still sweet enough to convince Nick that he is snacking on crumbled oatmeal cookies (do not stir while baking–that way, you will get nice big clumps/clusters of granola).

The variations are endless and the results are far healthier and delicious, as well as much less expensive, than good-quality packaged granola. Yum!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Coconut Oil Granola (vegan+glutenfree)


  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 5 cups (10 1/2 cup servings) 1x

Ingredients

Scale

Instructions

  1. Preheat oven to 325F/ Line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, combine the oats, nuts/seeds and coconut.
  3. In a small saucepan set over medium heat, heat the maple syrup, coconut oil, sugar and salt for 4 to 5 minutes until melted and blended; pour over granola, stirring to coat. Spread evenly on prepared sheet.
  4. Bake in preheat oven for 20 to 25 minutes (do not stir). Cool in pan on a cooling rack, then break up into clusters; Stir in fruit, if using.

Notes

Oil: Feel free to use olive oil or oil of choice in place of the coconut oil.

  • Category: Breakfast, Snack
Previous
Apple, Broccoli & Sunflower Seed Salad
Vegan cashew creme brulee in a white scallopped dish (a big taste has been taken)
Next
Vegan Cashew Creme Brulee {soy-free, oil-free}
Leave a Comment
Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Camilla

Thursday 3rd of February 2011

Thanks Julie Marie!

Julie Marie

Thursday 3rd of February 2011

yes, this looks amazing, I have never been able to find a healthy granola recipe. But this looks great.Thanks! :)

http://alwayswithbutter.blogspot.com/

Chhaya

Friday 16th of July 2010

I love granola ! Thanks for also making this vegan and gluten-free since I am vegan and my daughter has celiac disease (we just make sure to use certified gluten-free oats)! Will definitely try this out .

Katrina

Friday 21st of May 2010

I made your granola a few days ago. It is fantastic, just the way I want granola! Besides changing up flavors, this will always be my go-to recipe! Perfect! Thanks.

Heidi

Monday 17th of May 2010

I made your granola recipe over the weekend--we are ADDICTED!! Thanks so much for sharing this awesome recipe, and now staple in our home.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Power Hungry