Coconut Granola (Vegan)

BEST Vegan Coconut Granola: A Protein-Packed Snack - Coconut granola is loaded with wholesome nuts and a vibrant variety of dried fruits. It's perfect for breakfast or a hearty on-the-go snack.

This vegan granola is loaded with nuts, dried fruits, and coconut and is easily customizable. It's perfect for breakfast or a wholesome snack!

5 from 9 votes

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Prep Time 5

Cook Time 25

Cool Time 30

Servings

Calories 186 kcal

Equipment

Ingredients

2 cups old-fashioned rolled oats
¼ cup dried cranberries
¼ cup golden raisins
½ cup sliced almonds
½ cup hazelnuts roughly chopped
½ cup raw pepita seeds
¼ cup unsweetened shredded coconut
¼ cup unsweetened coconut flakes
1 teaspoon ground cinnamon
¼ teaspoon salt
4 tablespoons coconut oil
¼ cup light brown sugar lightly packed
¼ cup agave
1 teaspoon pure Mexican vanilla extract

Instructions

Preheat oven and combine dry ingredients. Preheat the oven to 325°F (162.8°C). 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.
Combine wet ingredients. Combine the coconut oil, sugar, agave, and vanilla in a small saucepan over medium heat, stirring until coconut oil melts and the sugar is completely dissolved, about three minutes. It should look like syrup. Remove from heat.
Mix ingredients. Pour the liquid mixture over the oats, mixing everything until evenly coated.
Transfer ingredients to baking sheet and bake. 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 cook time varies by oven.
Cool completely. Remove granola from the oven and allow to cool completely on the tray. It will crisp up as it cools.
Using your hands, crumble the granola into smaller, bite-sized pieces.
Enjoy or store for later. I like to store my granola in an airtight glass jar.

A Note from Lola

RECIPE VARIATIONS

Add more tropical flavor with dried pineapple, mango, or papaya.
Mix in cocoa powder and add dark chocolate chunks in the end.
Extra coconut flakes are wonderful if you like coconut.
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.
Raw almonds are a good substitute for the hazelnuts.
Roughly chopped pecans and walnuts also work well in this recipe.
Sliced dates and dried apricots are great additions to the cranberries and raisins.

HOW TO STORE

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

Nutrition

Serving: 0.5cupCalories: 186kcalCarbohydrates: 20gProtein: 4gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.002gSodium: 42mgPotassium: 147mgFiber: 3gSugar: 10gVitamin A: 2IUVitamin C: 1mgCalcium: 26mgIron: 1mg

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