Healthy Maple Spiced Coconut Granola



This healthy maple-spiced coconut granola is extremely easy to put together and tastes fantastic. It has no refined sugars and is lightly sweetened with maple syrup. It’s also grain-free and dairy-free and an excellent source of minerals such as manganese, copper, magnesium, phosphorus, zinc, and iron. Plus, it’s loaded with healthy fats and fiber, keeping you full for hours.


  • 1/2 cup almonds, raw

  • 1/2 cup walnuts, raw

  • 1/3 cup pecans, raw

  • 1/3 cup pumpkin seeds raw or lightly salted

  • 1/4 cup cashews, raw

  • 1/2 cup coconut flakes

  • 3 tbsp flax seeds, ground

  • 3 tbsp hemp seeds

  • 2 tbsp chia seeds

  • 1 tbsp arrowroot powder

  • 1 tsp cinnamon, ground

  • 1/4 tsp nutmeg, ground

  • 1/8 tsp sea salt

  • 1/4 cup coconut oil, virgin melted

  • 1 tbsp maple syrup

  • 1 1/2 tsp vanilla extract


  • Preheat oven to 325 degrees F.

  • Prepare a small baking sheet with parchment paper.

  • Place all of the nuts into a food processor and pulse until lightly chopped. 

  • Move the nut mixture into a medium-sized bowl. Add the coconut flakes, seeds, arrowroot powder, spices and salt. Stir to combine. Next add the coconut oil, maple syrup, and vanilla extract to the medium bowl. Stir to combine. 

  • Spread the final mixture out onto the parchment paper and bake for 13-17 minutes. Granola is done once the edges start to brown. Let cool for 15 minutes.

  • Place the cooled granola into the freezer for at least 2 hours so that the coconut oil has time to harden. Serve immediately or store in the fridge for up to 2 weeks.


About the Author 

Robin Holliday is a Dietetic Intern at Bastyr University in Kenmore, WA. She is passionate about functional nutrition and its profound impact on optimizing health. When she is not studying, she enjoys spending time outdoors walking in nature or meal-prepping IBS-friendly meals throughout the week.