Since we don’t eat a lot of grains, I’ve had to get pretty creative to find alternatives to eggs for breakfast. We’ve donecottage cheese crepesandchia seed pudding. This coconut granola recipe was created in an attempt to find something new. If you’ve been looking for a healthy “cereal,” this is a good option.
Granola Without Grains?
Granola and I have had a love/hate relationship over the years. I hated it when I was younger and it was just some weird health food my mom liked. Then I liked it in college when I thought it was a health food. Once I realized that grains and my stomach didn’t get along so well, granola was on the bad list again.
As a result, we haven’t had granola or any other type of breakfast cereal in the house in years. This recipe was created at the request of my kids to eat something besideseggs for breakfast. (Fun fact: I was originally trying to make granola bars, but the first few tries flopped. The crumbly result was perfect as cereal.)
I wanted it to be nutrient dense, grain free, and relatively easy to make. So I started experimenting.
The Solution: Coconut Granola!
After giving it some thought, I decided to use unsweetened coconut flakes as the base for my granola. Coconut flakes are wider and flatter than shredded coconut. Kind of like the difference between fettuccine and angel hair pasta. It’s usually pretty easy to find coconut flakes in health food stores or co-ops. Try the bulk section for a great price.
I toss the coconut flakes together with some nuts and dried fruit and drizzle a mixture of honey, coconut oil, and vanilla over it, and bake it until crispy.
Keep a close eye on it though. It’ll go from golden brown to burned in seconds. And keep in mind that it’ll get crunchier as it cools, so don’t worry if it seems a little soft when it’s still in the oven.
This isn’t an everyday food, but I don’t mind my kids eating it with raw milk or homemade coconut milk, or evenhomemade yogurta few times a week.
Customizing Your Granola
The beauty of granola is that it’s so easy to customize it to precisely suit your mood and available ingredients.
Sometimes I like to add nuts, sometimes dried fruit, and sometimes it just feels like we all need a little chocolate (just don’t add the chocolate until the granola is cooled!).
During the summer months when fresh berries are in season, I leave out the dried fruit and toss in a handful of raspberries or blueberries before eating. Or serve it with sliced mango. Mmm. So many possibilities.This posthas some interesting ideas.
Coconut Granola Recipe
A coconut based granola recipe that is easy to make and is a grain-free sub for regular breakfast cereals.
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Calories 515kcal
Author Katie Wells
Servings
Instructions
Preheat the oven to 350°F.
Line a baking sheet with parchment paper.
In a small saucepan, melt the coconut oil with the maple syrup or honey.
Heat until it is starting to bubble and simmer.
Stir in the vanilla.
In a large bowl, mix together the coconut chips, nuts, cinnamon, and dried fruit and chia seeds.
Pour the honey/maple syrup/coconut oil mixture over the dry ingredients and mix well. The consistency will vary some depending on the honey, coconut chips, and coconut oil you use. If there is not enough of the honey mixture to lightly coat all of the ingredients, add slightly more melted coconut oil and honey in equal parts.
Spread on the prepared baking sheet.
Bake for 15-20 until starting to brown. Keep a close eye on it to prevent burning.
Remove and let cool, then crumble in to granola pieces.
Store in an air-tight jar and use within two weeks.
Nutrition
Nutrition Facts
Coconut Granola Recipe
Amount Per Serving (0.5 cup)
Calories 515Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 26g163%
Sodium 17mg1%
Potassium 385mg11%
Carbohydrates 28g9%
Fiber 12g50%
Sugar 10g11%
Protein 8g16%
Vitamin C 1mg1%
Calcium 128mg13%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
There are endless ways to make this granola by changing up the kind of nuts, dried fruit, and sweetener that you use.
Granola: Love it or hate it? Weigh in below!
FAQs
Baking time: Increase the baking time for your granola. The longer you bake it, the drier and crunchier it will become. Keep a close eye on it to avoid burning, and stir it occasionally during baking to ensure even toasting.
What ingredient makes granola stick together? ›
Add an egg white.
The whites act as a kind of glue that binds the ingredients together. To ensure that the egg whites coat all the ingredients, I beat them with a whisk until foamy and increased in volume, which makes it much easier to fold into the granola.
Is it cheaper to make your own granola? ›
Is Homemade Granola Cheaper? Initially, you'll have to spend more money on homemade granola than store-bought. However, over the long run (depending on your recipe) you'll most likely spend less on making your own granola.
Is homemade granola healthier? ›
YUM! More reasons to obsess over homemade granola: Healthier: it has less sugar and is lower Calorie than anything you'll find at the store. Freezer Friendly: It will keep for months in the freezer, stored in a freezer safe bag.
What ingredients should you avoid in granola? ›
Check the ingredient list, avoiding products that list sugar or sweeteners —including natural sweeteners like honey — within the first few ingredients. Instead, the first few ingredients should be whole foods, such as oats, nuts, seeds, and dried fruit. You may also want to look for varieties high in protein and fiber.
What was the downside to granola as a Food? ›
Granola can offer health benefits such as supporting digestive health, and heart health and providing an energy boost. On the downside, granola can be high in added sugars, hidden calories, and saturated fat, making some options less healthy.
What is a good binder for granola? ›
When dampened, chia seeds gel and swell to several times their original size, plus they get very sticky. Since they're already used as egg alternatives in baking, it's not surprising that chia seeds act as the ideal granola binder, but it is strange that they do it better than eggs.
What is a good binding agent for granola? ›
Nut butter is a super flavorful fat that serves multiple purposes in granola. It acts as a binding agent—along with additional coconut oil and whatever natural sweetener I've chosen—helping to pull the dry ingredients together into a wet, sticky mass for baking.
How can I get my homemade granola to clump? ›
Clumpy Granola Method: Add Egg White
The egg white is whisked until frothy (20 to 30 seconds will do it), then stirred into the oat mixture. The idea is that the egg's protein will help the oats bind to each other and create delicate clusters.
How many days does homemade granola last? ›
Storing and Serving Homemade Granola
When stored in an airtight container, this granola will keep for up to a month. Eat it like cereal with milk or sprinkle over yogurt for a simple breakfast you can take anywhere.
Yes. "Granola does contain important nutrients, and if you enjoy it, eating some every day is probably fine as part of a balanced diet," says Harris-Pincus.
Is granola better for you than oatmeal? ›
Which One Is Better for Breakfast? Both oatmeal and granola make for a healthy, nutritious breakfast, but the winner for us is granola—the added nuts, seeds, and dried fruits give you a source of fiber and healthy fats that oatmeal can't quite compete with.
Does homemade granola spike blood sugar? ›
Because granola contains carbohydrates, it can spike blood sugar levels in some people with diabetes. However, whether or not granola spikes your blood sugar levels, and how quickly it may cause a blood sugar spike, will vary depending on what type of granola you eat and what you pair it with.
Can I eat granola while losing weight? ›
Weight Loss
High-fiber foods, like the oats and whole grains found in granola, fill you up and keep you feeling fuller longer. Dietary studies have found eating a high-fiber diet can help you lose weight.
What is a healthy version of granola? ›
But the best bet is to choose a granola with minimally processed sweeteners such as maple syrup, honey and agave. Dried fruit will also add fiber, vitamins, minerals and antioxidants.
How do you make homemade granola crisp? ›
Not only can you transform that soggy, chewy granola back to being blissfully crunchy, but it's easier than you might think. All it takes is spreading the granola in a single layer on a rimmed baking sheet and heating it in a 400 degree oven for five minutes — essentially re-baking it.
How do you keep homemade granola crispy? ›
I aim to let it hit room temperature, whatever that may be; the real point is to give it ample time to shed excess heat and steam. This should take about 45 minutes; if left out indefinitely, the granola can turn sticky or soft, so do try to put it away as soon after cooling as you can.
Why is my homemade granola dry? ›
You need fat. If you're not using some type of fat to make granola, you're going to have a pile of dry oats. We use olive oil at Marge, and it gives the granola a toasty quality I really love.
Does homemade granola harden as it cools? ›
NOTE: The granola will clump and harden while cooling - not during baking. Allow to cool before stirring in the raisins, cranberries, or craisins. If stored in an airtight container, your granola could last for 2 weeks.
