Maple Coconut Granola (Grain-Free & Nut-Free)

It may only be August, but my taste buds are already yearning for those autumn flavors. Roasted butternut squash, pumpkin EVERYTHING, crisp fall air, football! But until then, I’m baking up a few autumn-flavored snacks, including this Maple Coconut Granola.

I usually avoid store-bought granola because my body doesn’t like oats and nuts.  But it is easy to make my own to customize with my favorite ingredients!  And store-bought granola doesn’t fill the kitchen with heavenly smells!!  The recipe below is both grain-free and nut-free, but if you can tolerate nuts, go ahead and add some (and increase the maple syrup to accommodate)!

Ingredients (recipe can be doubled for larger batch)

  • 2 cups coconut flakes

  • 1/4 cup pumpkin seeds

  • 1/4 cup hemp seeds

  • 1/4 cup raisins

  • 2 tablespoons maple syrup

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon vanilla


  1. Preheat oven to 300F.

  2. Mix all ingredients except the raisins together in a large mixing bowl.

  3. Spread mixture into a thin layer on a parchment-lined baking sheet.

  4. Bake for 15 minutes.

  5. Mix in raisins and bake for another 10-12 minutes.  Stir occasionally to make sure coconut flakes get an even brown color.

  6. Store in an airtight container and enjoy!

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Hello! I'm Danielle, the nutritionist, lawyer and mama behind gheeful. I left Big Law two years ago to pursue my passion for educating people about wellness. I am a entrepreneur, wife, sister, daughter and full-time SAHM to Ellington. On this blog, I share about wellness, motherhood, non-toxic living, home decor and inspiration, and travel. Thank you so much for visiting my little corner of the internet!

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