This Oil-Free Coconut Chia Seed Granola is coconuty, crunchy, sweet, salty, easy, and filling. The perfect breakfast or snack! Especially tasty paired up with dairy-free yogurt and fresh fruit.
Do you crave salty snacks? What about sweet?
Well, if you like crunchy, I’ve got a treat for you that covers both. This Oil-Free Coconut Chia Seed Granola is a super easy, salty sweet, crunchy snack, that would also make the perfect breakfast.
Here, I layered it up with dairy-free strawberry yogurt and fresh cut strawberries. I’ve been eating it for breakfast AND snacks for a week…it’s so good!
Most store-bought granolas contain oil and too much sugar, along with some other questionable ingredients, depending on the brand.
My version of Coconut Chia Seed Granola is completely oil-free, gluten free and vegan. Although it does contain sweeteners, there is only ½ cup in almost 5 cups of granola.
Bonus: it’s cheaper to make homemade granola, too!
Oats ~ For optimal texture, choose old-fashioned rolled oats. Quick oats don’t have as much texture and steel cut oats are too hard.
While oats are naturally gluten-free, they are typically processed in facilities that also process wheat products. For this reason, if you have celiac disease or gluten intolerance, be sure to buy certified gluten-free oats.
Brown rice cereal ~ The added crunch of crisp brown rice cereal is perfect in this vegan granola recipe.
Be sure to check labels and choose one that is vegan if that is important to you. Many cereals have added D3 derived from animals.
Chia seeds ~ Chia seeds are considered a superfood and they seem to be a pretty trendy ingredient right now, but I think they are here to stay (or at least they should).
Chia seeds are a complete protein, contain lots of fiber, omega-3 fatty acids, antioxidants, minerals (great source of calcium!), and vitamins.
Store chia seeds in a container with a tight fitting lid (I like to use mason jars for this) in the fridge to extend their shelf life. Stored in the pantry, their natural oils may go rancid.
If you love chia seeds, don’t miss my easy Overnight Chocolate Chia Pudding!
Coconut ~ Shredded coconut or coconut flakes add an extra boost of delicious coconut flavor and some added texture, too. Choose unsweetened so as not too make this granola too sweet.
You can also leave these out if you prefer.
Coconut butter ~ Coconut butter is going to provide moisture and fat that will create that crispy, crunchy texture when baked.
Coconut butter is simply puréed shredded or desiccated coconut. You can buy it in jars in most grocery stores or you can easily make your own at home in a food processor.
Sweetener ~ A little coconut sugar for that slightly caramel taste and a little brown rice syrup for it’s thick, sticky consistency is the perfect combo.
How to serve
We love it layered it with dairy-free yogurt and fresh fruit.
It’s great with a splash of milk (I prefer rice milk with cereal or granola, but whatever you like would obviously work).
Handfuls of homemade granola eaten straight out of the container is also delicious!
And, although I haven’t tried it, I am going to bet this chia seed granola would be awesome mixed with some mini chocolate chips, too.
Allow the granola to cool completely before transferring it to containers for storage.
This oil-free Coconut Chia Seed Granola will last up to a week in an air-tight container on your counter.
You can also freeze granola in freezer-safe plastic zip-top bags for up to 3 months. Be sure to squeeze all of the air out of the bag before tightly closing.
Pro tips and tricks
~ Use old-fashioned rolled oats for best texture, not quick oats or steel cut oats.
~ Use coconut butter (sometimes called coconut manna), not coconut oil.
~ Don’t forget a pinch of salt to offset the sweetness and bring out the flavors.
~ To create crunchy clusters, do not mix the granola as it cooks. Turn the pan around in the oven half way through cooking to ensure it cooks evenly, then treat it very gently until it cools completely. Once cool, break it up into clusters.
~ Store leftover granola in an air-tight container on the counter, not in the fridge.
More easy homemade granola recipes
- Mint Chocolate Chip Granola
- Coffee Granola
- Gingerbread Granola
- Chocolate Chai Spice Granola
- Tahini Dark Chocolate Granola Bars
- No Bake Peanut Butter Granola Squares
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Oil-Free Coconut Chia Seed Granola
- 2 ½ cup old fashioned rolled oats certified gluten free, if desired
- 1 ½ cups crisp brown rice cereal
- ½ cup shredded unsweetened coconut or coconut flakes
- 3 tablespoons chia seeds
- ¼ cup brown rice syrup
- ¼ cup coconut sugar
- ¼ cup coconut butter sometimes called coconut manna…NOT oil!
- 1 teaspoon pure vanilla extract
- ½ – ¾ teaspoon sea salt to taste
- 2-3 tablespoons water to thin if necessary
- Preheat the oven to 325°F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine the oats, crispy brown rice cereal, shredded coconut and chia seeds. Set aside.
- In a small pot over medium-low heat on the stove, combine the brown rice syrup, coconut sugar, coconut butter, vanilla extract, and salt. Stir until melted and smooth. Add a couple of tablespoons of water, if necessary, to thin. You want it to be pouring consistency, but still fairly thick.
- Pour the sugar mixture over the oats mixture and stir to combine well. Make sure everything is thoroughly coated.
- Pour the mixture onto the prepared baking sheet and bake for 25 to 35 minutes until brown and crispy. It will continue to get crispier as it cools.
- Let cool on on the baking sheet on a wire rack until completely cool. Store leftovers in an airtight container on the counter.
Storage/Freezing Allow the granola to cool completely before transferring to an air-tight container for storage. It will keep for up to a week on the counter. You can also freeze it for up to 3 months in a freezer-safe plastic bag or container.
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.