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Maple Coconut Grain-Free Granola with Overnight Oats // UpBeet Kitchen

Maple Coconut Grain Free Granola

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


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.


  • 3 cups coconut flakes (the large ribbons, NOT shredded coconut)
  • 1 cup raw almonds, chopped
  • 3 tbsp chia seeds
  • 3 tbsp virgin coconut oil
  • 1/3 cup pure maple syrup (coconut nectar will probably work, too)
  • 1 tsp pure vanilla extract
  • 1/2 tsp fine sea salt
  • 1/2 tsp cinnamon
  • 2 tbsp nut or seed butter
  • 1/4 cup cacao nibs


  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

Keywords: Grain free granola, coconut, coconut granola