Coco-NO-Oat-Nut Granola

When it comes to breakfast, Granola isn’t something that’s at the top of my list.

I’m more of an eggs girl. I even eat chicken or leftover salmon for breakfast. My body really wants protein in the morning.

However, I do love granola. The crunchiness, the sweetness, the variety and blends of different nuts and seeds and superfoods together.

But let’s face it; most grocery store granola is loaded with sugar, and many contain artificial junk!

But since I’m all about hacking recipes, granola was something I just had to hack so I could enjoy it guilt free and minus the way-too-much-sugar. 

Enter my Coco-NO-Oat-Nut granola. I wanted a granola recipe minus the oats. As much as I love oats, sometimes I want something a little less carb-heavy. That’s where this granola comes in. In replace of oats, I used coconut flakes and mixed in a variety of heart healthy nuts and seeds. 

Serve this delicious granola over your next Acai Bowl or top it on Buffalo Yogurt (my favourite!), which is rich, creamy and loaded with protein and healthy fat. 

Or simply enjoy it as is. And if you got little kiddos, they’ll love it too. You can even have them take it to school for a snack, just replace any nuts with seeds to avoid allergies. 

This recipe is straight out of my Healthy Desserts eBook and it quickly become a customer favourite! If you haven’t gotten a copy yet, my eBook is currently on sale and you’ll love all the incredible gluten free, dairy free and refined sugar free recipes!

Click here to check it out! 

In the meantime, whip this delicious granola recipe up this weekend and let me know what you think in the comments below. 


Coco-NO-Oat-Nut Granola
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
  1. 3 cups coconut flakes, unsweetened
  2. 1 cup pecans, roughly chopped
  3. ½ cup pumpkin seeds
  4. ½ cup almonds, roughly chopped
  5. 2 tablespoons chia seeds
  6. 2 teaspoons cinnamon
  7. 5-6 tablespoons butter or coconut oil, melted
  8. 3 tablespoons maple syrup or brown rice syrup
  1. Preheat oven to 250F and line a baking sheet with parchment paper.
  2. Combine all ingredients in a large bowl, then spread evenly on a tray. (You could use 2 trays. I used one large one).
  3. Bake for 20-30 minutes, until golden and desired crispness is reached. Be sure to remove from the oven half way and gently stir.
  1. *I like my granola on the crispier side. I left my granola in the oven for a good 30 minutes and about 5-7 minutes before removing, turned the temperature up to 275F to help speed up the cooking time. Just be sure to keep your eye on it if you turn the heat up, as the coconut can burn rather quickly.
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