Coco-Nutty Granola

Coco-Nutty Granola

Are you nuts about granola? If the answers yes, then this super delicious gluten-, dairy, and refined sugar-free granola will be right up your alley. 

I absolutely love making homemade granola – it’s super easy to make, and you can really put your own spin on a recipe. What’s more, it tastes a thousand times better than store-bought granola and contains no nasty sugars or preservatives.

Fun Fact: Did you know that some store-bought granolas contain as much as 30g of sugar per serving? That’s more than a woman’s daily recommendation!

A fresh batch of this granola never lasts more than a few days in my household. I love to top it with some coconut yoghurt and fresh fruit or sprinkle some over my overnight oats. Yum!

Coco-Nutty Granola Ingredients

This recipe is super easy to make, requiring one bowl and a handful of ingredients.

Rolled Oats (old-fashioned oats). Rolled oats are great for granola, being chunkier and more nutritious when compared to instant oats. Steel-cut oats also work well but add a couple of extra minutes on the cooking time as these oats are even less refined. Also, if making this recipe, GF makes sure to check that your oats are certified gluten-free.

Natural Sweetener I love to use either honey or maple syrup, adding just the perfect amount of sweetness to the granola. Also, its stickiness is key to getting those big chunks pieces were after!

Nuts I used a mixture of cashews, almonds and walnuts for this granola. But feel free to use whatever nuts you like. Nuts are a great source of healthy fat, fibre and protein, as well as being jam-packed full of vitamins and minerals.

Cacao/Cocoa Powder I prefer to use cacao powder instead of cocoa powder where possible because its less refined and has a higher antioxidant content, whilst also having a intenser chocolate flavour

Coconut Oil Oil makes the granola irresistibly crispy. I always reach for unrefined (extra-virgin) coconut oil when baking, as it is higher in nutrients and way better for your health than refined oils. However, feel free to use whatever oil you have on hand. Extra virgin olive oil also works well.

Nut Butter I used almond butter for this granola, but anything from cashew to peanut butter would do. Just make sure your nut butter is 100% nuts, with no added palm oil.

Coconut Flakes I like to use big coconut flakes for this recipe toast up nicely in the oven. However, shredded coconut would also work well.

Salt Salt is great at enhancing all the flavours, balancing the sweetness of the honey. I tend to use coarse sea salt, but table salt is fine; just use a little less than 1 tsp.

How To Make This Healthy Granola

Step 1 Preheat the oven to 180˚C and line a baking tray with heat proof paper. Meanwhile, chop up your nuts into small pieces. Watch your fingers! Alternatively, you can buy pre-cut nuts

Step 2 Combine all your dry ingredients in a bowl, except for the coconut flakes. They will be added later.

Step 3 Pour in your natural sweetener (honey/maple syrup), coconut oil and nut butter into the dry ingredients, mixing thoroughly until all the oats are evenly coated.

Step 4 Spread the granola out on a baking tray, pushing the mixture down to allow large granola clumps to form. Place in the oven and bake for 10 minutes.

Step 5 After 10 minutes, take the granola out of the oven and add the coconut flakes.

Step 6 Mix the granola thoroughly before placing in the oven. Bake for another 10 minutes or until the granola is golden brown.

What’s your favourite way to start the day? Let me know in the comments below <3

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Coco-Nutty Granola

  • Author: Flora Nye
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Diet: Gluten Free


  • 4 Cups Rolled Oats
  • 1/3 Cup Maple Syrup/Honey
  • 1 1/2 Cup Nuts (I used Walnuts, Cashews & Almonds)
  • 1/21Tsp Salt
  • 1/2 Cup Coconut Oil (melted)
  • 1/4 Cup Cacao/Cocoa Powder
  • 1/2 Cup Nut Butter 
  • 1/2 Cup Coconut Flakes


  • Preheat the oven to 180˚C and line a baking tray with ovenproof paper.
  • Chop up the nuts into small pieces.
  • Combine all the dry ingredients (except coconut flakes)in a bowl.
  • Pour the wet into the dry ingredients, mixing thoroughly until all the oats are evenly coated.
  • Spread the granola mix onto the baking tray, pushing down to form clumps of granola.
  • Bake for around 10 minutes and then mix in the shredded coconut. Push the mixture back down and bake for another 10 minutes. 


1 Cup = 250ml (metric measure) 

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