There’s nothing better than a good bowl of buttery coconut granola in the morning! Enjoy this dairy free recipe with your favorite non-dairy milk, yogurt, or fresh fruit. Add berries, chocolate chips, or seeds to your bowl for an extra treat!
It’s definitely a good thing to know how to make a batch of allergy friendly, vegan granola. Store-bought granola often contains allergens, like nuts or dairy, or is allergy friendly, but costs about $15 a bag. Yikes.
You might be surprised to learn that it’s both easy and inexpensive to make your own gluten free coconut granola. It takes just a few minutes to put this together, and it makes a good amount that you can eat throughout the week for breakfast or for a snack.
I think homemade granola tastes much better than the kind you buy at the store. Plus, you know exactly what’s in it, so you can make sure that it’s safe for your dietary needs and allergies.
- Certified Gluten Free Oats – Yes, oats are gluten free. However, because oats are often grown near wheat fields, or processed in the same facility as wheat, they can be cross contaminated with gluten. That’s why it’s really important to buy certified gluten free oats. That way you can be sure that they are not cross contaminated, and that they are 100% gluten free.
- Coconut Flakes – You can use finely shredded coconut or larger flakes of coconut. Either will work well. If you are allergic to coconut, you can leave it out and just use more oats instead.
- Vegan Buttery Spread – I like Earth Balance Soy Free Vegan Buttery Spread, but you can use any brand that works for your dietary needs.
- Maple Syrup – Maple syrup gives this granola a great flavor. You could also use honey if you are not vegan.
Grain Free Option
For a grain free version, you can try using more coconut flakes (especially large flakes), sunflower seeds, pumpkin seeds, or nuts instead of oats if you are able to eat them. It may not take as long to bake grain free granola – so keep an eye on the oven!
Step by Step Instructions
- You’ll need to melt some vegan buttery spread, and mix it with the maple syrup and vanilla extract. Mix in the certified gluten free oats, coconut flakes (if using), and salt.
- Stir well. Spread on a baking sheet in an even layer.
- Bake at 250 degrees F for about 50 minutes, or until golden brown. Allow to cool before eating.
- Serve with non-dairy milk or yogurt and fresh fruit.
Store this homemade coconut granola in an airtight container or a ziploc bag. It should stay fresh for at least a week.
Serve this granola with:
- non-dairy milk
- dairy free chocolate chips
- fresh berries – blueberries, raspberries, or strawberries
- seeds or nuts (if you can eat them)
- dried cherries or cranberries
- non-dairy yogurt
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Buttery Coconut Granola (Gluten Free, Vegan).
- Preheat oven to 250 degrees F. Line a rimmed cookie sheet with parchment paper.
- Place the vegan buttery spread in a large bowl and microwave for 35 seconds or until melted. Add the honey or maple syrup and the vanilla extract.
- Stir in the oats, coconut flakes, and sea salt. Mix well until fully coated.
- Spread the granola on the cookie sheet and bake at 250 degrees F for 50 minutes. Stir every 15 minutes.
- After 50 minutes, if it is not golden brown, raise the heat to 275 degrees F and bake for an additional 5-7 minutes. Keep an eye on it so it doesn't burn.
- Let cool completely and then store in an airtight container or ziploc bag for up to one week. .