Vegan Coconut Granola (Granola de Coco Vegano)

This vegan granola is loaded with protein-packed nuts, a vibrant variety of dried fruits, coconut in three different forms, and seasoned with warming spices. It smells absolutely incredible when baking in the oven. If you’re looking for a nourishing addition to your breakfast or for a hearty on-the-go snack, this coconut granola is naturally dairy free and gluten free, without compromising on flavor.

One of the very first recipes I made by Chef Marcela was her homemade granola. What I love most about it is its adaptability. Her recipe calls for butter, but in an effort to cut back on dairy in our home, I made it with coconut oil and it’s delicious. She uses honey, I use agave. I even add extra coconut – both in shredded and flake form – because I love the flavor it adds to this granola.

So here is my spin on Chef Marcela’s recipe from her beautiful cookbook, Casa Marcela. It just so happens to be my favorite vegan granola recipe! Amado and I used to make this regularly when he was younger and now that he and Valentina are in school, it’ll be part of our rotation once again. We enjoy it as a snack and mixed into cottage cheese and oatmeal.  My husband does, too. I knew this granola was a hit when he said, “Don’t lose this recipe.”

WHY I LOVE THIS RECIPE

• Wholesome and customizable ingredients: Choose a mix of your favorite ingredients, from heart-healthy hazelnuts and pepitas (pumpkin seeds) to fiber-rich raisins and cranberries. Get creative and pick a mix of your favorites!
• Nutrient-rich energy boost: This granola offers a sustained energy source to fuel your day because it’s packed with essential vitamins, minerals, and dietary fiber.
• Versatile: Sprinkle it over your morning yogurt, cottage cheese, or smoothie bowls, or grab a handful as a snack for work, school, road trips, and picnics. It’s also a great addition to biónicos.

INGREDIENTS YOU’LL NEED

• Old-fashioned rolled oats: Oats are naturally gluten free. I like to use organic, old fashioned rolled oats for this recipe.
• Dried fruits: I like a mix of cranberries and raisins (I use white raisins), sliced dates, and sliced apricots. You can also used dry cherries or strawberries.
• Nuts: Pick your favorite medley such as almonds, hazelnuts, and pepitas.
• Coconut: Dry coconut, unsweetened or sweetened will work and I like using both shredded coconut and coconut flakes to compliment the flavor infused by the coconut oil.
• Cinnamon: Canela is the Mexican name for Ceylon cinnamon, and this is what I prefer for all of my recipes because of its mild, delicate taste.
• Salt: My salt of choice is always Diamond Kosher Salt because it’s less salty than other salts.
• Coconut oil: Coconut oil in place of butter not only adds great flavor, but also keeps my coconut granola completely vegan!
• Brown sugar: Light or dark brown sugar will work. Dark brown sugar has a stronger, more intense caramel-like flavor in comparison to light brown sugar, which is what I prefer.
• Agave: I like to use agave, but maple syrup will also work.
• Mexican Vanilla Extract: Quality vanilla extract is always a must!

RECOMMENDED BY LOLA

Large Weck Jar

These 1-liter glass jars are perfect for storage and beautiful for gifting! I use them for granola, herbs, spices, snacks, and pretty much everything else in my pantry! VIEW PRODUCT

HOW TO MAKE THIS RECIPE

1. Preheat oven and combine dry ingredients

• Preheat the oven to 325 degrees Fahrenheit.
• Line a baking sheet with parchment paper. Set aside.
• Add dry ingredients to a large bowl.
• Mix the oats, cranberries, raisins, almonds, pepitas, hazelnuts, coconut, cinnamon, and salt in a large bowl.

2. Combine wet ingredients

• Combine the coconut oil, sugar, agave, and vanilla in a small saucepan over medium heat, stirring until coconut melts and the sugar is completely dissolved, about three minutes. It should look like syrup.
• Remove from heat.

3. Mix ingredients

• Pour the liquid mixture over the oats, mixing everything until evenly coated.

4. Spread evenly and bake

• Transfer mixture to the prepared baking sheet and, using a spatula, press the oats evenly onto the pan.
• Bake until the top is golden brown, for 20 to 30 minutes, stirring every 10 minutes to ensure even toasting.
• PRO TIP: Make sure that the edges aren’t too thin because this can cause them to burn. Keep an eye on the granola, especially toward the end, to prevent over-browning. Total bake time varies by oven.

5. Cool completely

• Remove from the oven and allow to cool completely. Let it cool on the tray. It will crisp up as it cools.

6. Break granola into smaller pieces.

• Using your hands, crumble the granola into smaller pieces.

7. Enjoy or store for later

• I like to store my granola in an airtight glass jar.

WHAT PAIRS WELL WITH VEGAN COCONUT GRANOLA?

This delightful granola de coco pairs well with a variety of ingredients. Here are a few of my favorite options:

• Cottage cheese or yogurt: Add a spoonful of granola on top of cottage cheese or yogurt for breakfast or as a snack.
• Fresh fruit: Sliced bananas, berries (such as strawberries, blueberries, or raspberries), chopped mangoes, papaya, or diced apples add a burst of freshness and natural sweetness that contrasts well with the flavor and texture. It’s a great addition to bionicos, too.
• Nut butter: Drizzle a spoonful of almond butter, peanut butter, or cashew butter over your granola for added protein.
• Smoothie bowls: Use your coconut granola as a crunchy smoothie bowl topping.
• Chia pudding: Layer your coconut granola with chia pudding to make a parfait. 
• Ice cream: For a special treat, sprinkle coconut granola on top of your favorite ice cream. The granola adds both texture and a hint of coconutty goodness.

RECIPE VARIATIONS

• Add more tropical flavor with dried pineapple, mango, or papaya.
• Mix in cocoa powder and add dark chocolate chunks once cool.
• Extra coconut flakes are wonderful if you like coconut.
• Raw almonds are a good substitute for the hazelnuts.
• Roughly chopped pecans and walnuts also work well in this recipe.

TIPS, TRICKS, AND SUBSTITUTIONS

• Instead of roughly chopping nuts with a knife (this can be a bit challenging), a hand-held citrus juicer works well to smash the nuts and provides the same effect.
• Be sure to use certified gluten-free oats to ensure that this recipe gluten-free.

HOW TO STORE 

Store in an airtight container or large glass jar with a lid. For optimal freshness, eat granola within one month.

Once you try this recipe, be sure to check out my Apple Banana Smoothie!

FREQUENTLY ASKED QUESTIONS

Is all coconut granola vegan? 

Not always. Check for honey or butter in ingredients, as they are non-vegan. Opt for sweeteners like maple syrup or agave.

Is this vegan granola gluten-free? 

This easy vegan granola is naturally gluten free as long as long as you ensure that your oats are certified gluten-free. It’s also dairy free because I use coconut oil instead of butter. It’s vegan because I substitute agave for honey. Maple syrup also works.

What binds vegan coconut granola? 

Coconut oil and a sweetener such as agave or maple syrup act as binders in this homemade vegan granola recipe, instead of honey or butter.

LOOKING FOR MORE INSPIRATION?

• Check out more of my Mexican breakfast recipes!
• 10 Best Mexican Breakfast and Brunch Ideas
• Bionicos (Mexican Fruit Bowls)
• Apple Banana Smoothie (Licuado de Manzana y Platano)
• Atole Blanco (Inspired by Oaxaca)
• Agua de Avena
• Breakfast Charcuterie Board

This recipe was originally published on February 9, 2018 and updated with step-by-step instructions and images on August 20, 2024.

Lola’s Cocina is a small business that earns various revenue streams. This includes sponsored posts and affiliate commissions from linked products, which I use and love. This commission is an agreement between Lola’s Cocina and retailers, with no extra cost to readers. This income helps sustains the site.