Maple Coconut Grain Free Granola

This maple coconut grain-free granola is the perfect topping for overnight oats and smoothie bowls. Made with almonds, coconut, and chia seeds, and sweetened exclusively with maple syrup, it’s sure to become a favourite.

Grain-free diets have exploded in popularity thanks to the keto/paleo craze. While I’ve never been one to jump on the diet bandwagon, I was perusing the aisles of Whole Foods a few months ago and stumbled upon a package of grain-free granola. Intrigued, I turned the bag around and examined the ingredient list. Coconut, almonds, cassava flour, coconut nectar, and chia seeds made up the bulk of the granola. I’ve never been one to pass up granola, but the plastic packaging, coupled with the near 10-dollar price tag, turned me away. Knowing how easy it would be to create my own recipe at home, I decided right then and there that I had to develop an inspired version for the blog. So I headed to the bulk bins, gathered the ingredients that I needed, and rushed home (as a food blogger does) to start the recipe development process. In a happy twist of fate, the first try yielded a perfect result. This maple coconut grain-free granola is the happy end product.

While I adore oat-based granolas, I don’t always want more oats on top of porridge–not because I keep track of the amount of grains that I eat, but because I always feel best when I don’t go overboard with too many grains at every meal.

That’s where this grain-free granola comes in. It’s definitely too rich to eat by the bowlful (because coconut replaces the oats here), but it makes an divine topping for smoothie bowls, overnight oats, and porridge. It also makes a satisfying hiking snack–just pack some in a reusable container for an energy boost with some serious staying power!

I hope you all are having an enjoyable week so far! To be honest, I’ve been feeling a bit out of sorts these past couple of days, but I’m working through it by going on lots of walks and runs, de-cluttering my space, listening to podcasts, and nurturing my creative side by developing a couple of new autumn recipes. The only reason I feel the way that I do is the pressure that I put on myself, and if I can stop with that, I will feel much more at ease. I also fall prey to overthinking, and this week I’ve been panicking about turning 25 in a few months and not “having it all figured out” as I thought I would. Releasing ourselves from these thoughts is easier said than done, but oh so important. More on that another day. For now, I’ll leave you with this recipe.

If you make the granola, leave a comment and a rating below to let everyone know how you liked it! And if you have Instagram, snap a photo and tag #upbeetkitchen and @upbeet.kitchen! I’ll share your creations in my stories.

Maple Coconut Grain Free Granola

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• Author: Allison
• Total Time: 30 minutes
• Yield: 5 cups or 15 servings 1x

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Description

This maple coconut grain-free granola is the perfect topping for overnight oats and smoothie bowls. Made with almonds, coconut, and chia seeds, and sweetened exclusively with maple syrup, it’s sure to become a favourite.

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Ingredients

Scale 1x2x3x

• 3 cups coconut flakes (the large ribbons, NOT shredded coconut)
• 1 cup raw almonds, chopped
• 3 tbsp chia seeds
• 3 tbsp virgin coconut oil
• ⅓ cup pure maple syrup (coconut nectar will probably work, too)
• 1 tsp pure vanilla extract
• ½ tsp fine sea salt
• ½ tsp cinnamon
• 2 tbsp nut or seed butter
• ¼ cup cacao nibs

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Instructions

1. Preheat oven to 325 degrees F and line a large baking sheet with parchment paper.
2. Stir together the coconut, chopped almonds, and chia together in a large bowl.
3. Melt the coconut oil in a small saucepan over medium-low heat. Stir in the maple syrup, vanilla, salt, nut or seed butter, and cinnamon.
4. Remove pan from heat and pour wet ingredients over dry ingredients. Transfer to the prepared baking sheet and bake for 20 minutes.
5. Remove from oven and sprinkle the cacao nibs on top. Allow the granola to cool completely before breaking apart into clusters and transferring to an airtight glass container or jar.
6. Store in the refrigerator for a month or in the freezer for several months.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Baking, Breakfast, Granola, Snack
• Cuisine: Vegan, Grain-Free