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Maple Coconut Granola


This maple coconut granola is great on it's own, as cereal with your favourite non-dairy milk, or on top of coconut yogurt and fruit as a parfait.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 16 servings (1/2 cup each)
Calories 315 kcal


  • 4 cups gluten-free rolled oats*
  • 1 cup whole raw almonds (roughly chopped)
  • 1 cup raw pumpkin seeds
  • 1 cup coconut chips*
  • 1/3 cup sesame seeds
  • 1 tsp cinnamon
  • 3/4 tsp sea salt
  • 3/4 cup pure maple syrup
  • 1/4 cup coconut oil (melted)


  1. Preheat oven to 300°F. Line a large baking sheet with parchment paper.

  2. In a large mixing bowl, combine the oats, almonds, pumpkin seeds, coconut chips, sesame seeds, cinnamon and sea salt. Stir. Pour in maple syrup and coconut oil, and mix thoroughly until everything is evenly coated.

  3. Pour granola mixture on to lined baking sheet. Firmly press it into an even layer using either the back of a large spoon or your fingers.

  4. Bake for 20 minutes. Remove from oven and stir gently. Press firmly back into an even layer, and bake for another 20 minutes or until golden and fragrant.

  5. Let cool completely before gently breaking it up into small clusters. I store mine in a large glass jar for up to 3 weeks. Enjoy!