Sweet Crunchy Granola

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Sweet Crunchy Granola is the perfect gluten-free breakfast or snack recipe! Full of sweet and salty flavors and just the right amount of crunch, you can make this with or without nuts. And it’s simple to make, so if you’re in the mood for a few variations, you can definitely do that! {GF + VG}


  • 1/2 cup coconut sugar
  • 1/2 cup + 1 tablespoon 100% pure maple syrup
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon sea salt
  • 1 teaspoon vanilla¬†
  • 1/2 cup coconut oil, melted
  • 4 cups gluten-free old-fashioned rolled oats
  • 3/4 cups unsweetened shredded coconut
  • 1 cup chopped or halved pecans

Optional mix-ins: Mixed nuts, dried fruit, chocolate chips

For a chocolate drizzle: Drizzle melted chocolate over the baked granola as it cools on the baking sheet. Let set. 


  1. Set the oven to 350 degrees. Line 1-2 baking sheets with parchment and set aside.
  2. In a mixing bowl combine the coconut sugar, maple syrup, vanilla extract, sea salt, cinnamon, and the melted coconut oil. Because the coconut oil will cool and start to harden, quickly stir in the gluten-free old-fashioned rolled oats, followed by the shredded coconut and the pecans. Stir everything together until combined. If necessary, knead by hand.
  3. Spread the mixture in a thin layer on each of the baking sheets. Press down with a spoon, if needed. Bake for 18-22 minutes, rotating once halfway through. Remove from the oven and let cool for several hours. Break the granola up by hand and store in an airtight container for up to one week.


    • For crunchy granola, bake the mixture in a thin layer on a flat baking sheet. After baking is complete, let the granola cool on the counter for several hours, untouched. This will allow the ingredients to crisp-i-fy.
    • Crumble into small clusters for cereal or break into large chunks for a snack.
    • You can make this granola without pecans, shredded coconut, or other mix-ins. It will be sweeter and slightly stickier. For best results, spread in a very thin layer on a flat baking sheet. Let cool completely, several hours, before handling.