Low-Sugar Coconut Granola with Nuts and Seeds
Homemade granola featuring toasted oats, rye, and mixed grains bound with coconut oil and lightly sweetened with maple syrup. Studded with coconut flakes, dried cranberries, apricots, almonds, hazelnuts, and pumpkin and sunflower seeds for satisfying crunch and nutrition. Perfect for breakfast over yogurt, with milk, or mixed into smoothie bowls. This version keeps sugar minimal while delivering complex textures and natural sweetness from fruit and nuts. Makes an excellent grab-and-go snack or gift.
Ingredients
- 6 tbsp coconut oil
- 5 ½ cups rolled grains such as oats and ryecertified gluten-free oats and millet1:1gluten-free
check oat certification
- 3 ½ oz coconut flakes
- 3 ½ oz dried fruit such as cranberries and apricots, cut into smaller pieces if largeunsweetened dried berries1:1low-sugar alternative
maintains texture
- 3 ½ oz mixed nuts such as almonds and hazelnuts, roughly chopped
- 3 ½ oz mixed seeds such as pumpkin and sunflower
- 2 tbsp pure maple syrup, or to taste
- 1 tsp vanilla extract
Instructions
- 1
Heat oven to 350°F.
- 2
Gently warm coconut oil in saucepan until melted, then remove from heat and cool slightly.
- 3
Mix rolled grains, coconut flakes, dried fruit, nuts, and seeds in large bowl.
- 4
Stir maple syrup and vanilla extract into cooled coconut oil.
- 5
Pour coconut oil mixture over dry ingredients and mix by hand, lifting and combining until all ingredients are evenly coated.
- 6
Taste and add more maple syrup if needed.
- 7
Line baking sheets with baking paper and divide granola into single layer, distributing across sheets to avoid crowding.
- 8
Bake for 15 minutes, stirring gently halfway through.
- 9
Watch from 10 minute mark to prevent burning.
- 10
Cool completely on baking sheets before transferring to airtight container.
Tips
Divide granola across multiple baking sheets in a thin, single layer rather than crowding to ensure even toasting and maximum crunch.
Cool granola completely on the baking sheet before storing to allow it to crisp up fully as it cools.
Stir mixture halfway through baking and monitor from the 10-minute mark, as baking times vary by oven and burning happens quickly at this temperature.
Good to Know
Transfer completely cooled granola to airtight container and store at room temperature for up to 2 weeks. Keep away from moisture to maintain crunchiness.
Prepare up to 2 weeks in advance. Store in airtight container at room temperature.
Serve over yogurt, with milk as cereal, mixed into smoothie bowls, or as standalone snack. Portion as desired.
Common Mistakes
Do not skip cooling the coconut oil slightly before mixing to avoid clumping.
Do not crowd baking sheets to avoid uneven toasting and steaming rather than crisping.
Do not skip the halfway stir and monitoring from 10 minutes to avoid burnt edges.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
check oat certification
Nut-Free Alternatives
General Alternatives
maintains texture
FAQ
Can I make this in a food processor instead of by hand?
No, hand-mixing is essential to coat ingredients evenly without breaking nuts and seeds. A food processor will pulverize them into powder.
What if I don't have all the exact nuts and seeds listed?
Use any combination of nuts and seeds totaling 100g each category. Walnuts, pecans, cashews, pumpkin seeds, and hemp seeds all work well. Keep ratios consistent.
How long does homemade granola keep?
Stored in an airtight container at room temperature, this granola stays fresh and crispy for 2 weeks. Refrigeration can introduce moisture and soften it.