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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!
Ingredient notes
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.
Storage and freezing
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
- Pumpkin Spice 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.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Oil-Free Coconut Chia Seed Granola
Ingredients
- 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
Instructions
- 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.
Notes
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
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Lucie says
Yum! Using coconut butter sounds like an amazing idea! I love that you combined the granola with yogurt, my favorite way to eat it 🙂
Jenn S. says
It’s so good with the tangy sweet yogurt! I need to start making my own!
Sophia @veggies dont bite says
I just love homemade granola! I make it at home but have yet to post about it. This one looks SO yum!!
Jenn S. says
Sometimes, the things we make the most are the things we forget to post, right? (LOL, that rhymed!) Thanks, Girl!
Sina @ Vegan Heaven says
This looks so delicious, Jenn! I love chia seeds! I have them almost every morning. And your pictures are gorgeous!! 🙂
Jenn S. says
Thank you, Sina!! 🙂 Chia seeds rock!
Hauke Fox says
Chia granola sounds really really good!! I should make my breakfast fancier I think 😉
Jenn S. says
HaHa! It’s not all that fancy. Very few ingredients in this one. But so good! Thanks, Hauke!
Gin says
I’ve never tried a sweet and salty granola, but this sounds really good! I love the ingredients, what a power breakfast!
Jenn S. says
Thanks, Gin!! I don’t love very many salty things, but this is a great balance between the two. So yummy!
Mel @ avirtualvegan.com says
This granola looks so delicious and is so full of nutrition. I love that you used coconut butter in there. It’s such a lovely ingredient.
Jenn S. says
Thanks, Mel!! Yes, coconut butter rocks! And it gives such a better flavor than oil!
Kathy Hester says
I’m making this for breakfast in the morning. Yum!
Jenn S. says
WooHoo!! I made another batch, so I’ll be having it for breakfast too! 🙂
Natalie Freed says
Looks so good. I’m pretty much down for anything with coconut. And my kids would LOVE this. Not sure how long it would last in our house!
Jenn S. says
Thanks, Natalie! It didn’t last long here either! On our second batch now! 🙂
Dixya @ Food, Pleasure, and Health says
i make granola every week or so..and this sounds like a great one to try.
Jenn S. says
Thanks, Dixya! It’s so easy and keeps well. A great homemade treat to have on hand!
shaheen says
I’ve used chia for jam and recently for vegan ‘caviar’, but I could happily tuck into your Chia granola any time of the day, its more dessert than brekkie.
Jenn S. says
Vegan caviar – what? Genius! And, yes, this would totally work as dessert too! 🙂 Thanks!
Mina Joshi says
I like all the ingredients you have used to make the granola. Love your pictures too.
Jenn S. says
Thank you so much, Mina!
Cathy @ Planet Veggie says
I usually just put chia seeds in a smoothie – nice to see something else I can do with them!
Jenn S. says
Thanks, Cathy! They are great for making homemade jam too! And I hear they make awesome pudding, but I have yet to try that! So versatile!
Natalie | Feasting on Fruit says
Salty, sweet, crunchy, and with my favorite little seed! 5 cups will definitely not last a week with me around, especially with rice crisps too, I love those in granola. Homemade is so much tastier and healthier, but I love getting flavor ideas from the store-bought stuff. Like coconut chia, I would not have thought of that. And so smart to use coconut butter instead of oil too!
Jenn S. says
Thanks, Natalie! It didn’t last a week here either, but based on granolas I’ve made in the past, it will definitely keep that long if need be. 🙂 Coconut butter gives such a better taste than coconut oil – in my opinion anyway.
Linda @ Veganosity says
Your pictures are absolutely gorgeous, Jenn! You make the granola and that parfait come to life. It sounds delicious. I know what you mean about store bought granola. Most of the packaged stuff is too sweet, has too much oil, and it’s really hard. This looks much better.
Jenn S. says
Thank you so much, Linda!! Sometimes I trick myself into thinking store bought is easier. But, in reality, it’s not any easier when you have to get into your car, walk through the entire store, stand in line at the check out, etc. It really is quicker just to throw everything in the bowl and let it bake for a bit. 🙂 AND, it’s healthier and more delicious!
Strength and Sunshine says
This looks like some good granola perfection!!! Yay for chia seeds!! I’ve only ever added them a few times to granola recipes, I feel like they get LOST in all the other big crunchy goodies! Hahaha!
Jenn S. says
I did have some that fell to the bottom of the jar. I think I just didn’t mix well enough though. The wet ingredients are very sticky, so most of them did stick to the oats really well!