Nut Free Coconut, Date and Raisin Granola

I have a bit of a granola obsession, whenever I make it, it doesn’t last long in my house because I just can’t stop eating it! You could call me a granola addict…

I was asked by a friend if I had a nut free granola recipe, so I had a play around and here you have it; a nut free granola recipe that is just as moreish as my usual nutty granola!


-2 cups whole oats

-2 cups oatmeal (oatflour)

-1/2 cup sunflower seeds

-1/4 cup flaxseed

-1/2 cup desiccated coconut

-1 1/2 cup coconut flakes

-2 tbsp poppy seeds

-1/2 cup raisins

-1/2 cup chopped pitted dates

-1 cup agave nectar (or honey/ maple syrup)

-1/2 cup coconut oil melted

1/4 cup water

1 tsp vanilla extract

-1 1/2 tsp cinnamon

-1/2 tsp ground ginger

*some maple syrup for drizzling part way through baking, around 1/2 cup


-Preheat your oven to 150 degrees celsius.

-Line 2 large baking trays (about 30cm x 30cm) with greaseproof paper.

-Mix all the dry ingredients in a large bowl (except the raisins and dates) and stir until combined.

-Then add to the dry ingredients the vanilla, agave nectar, melted coconut oil and stir. Ensure each oat is coated in the wet ingredients.

-Then add the water and stir so the granola becomes sticky, make sure all oats are covered.

-Pour the granola into your two trays, pressing it down into the trays.

-Drizzle the granola with around 1/4 cup maple syrup, and place the two trays in the oven for around 30 minutes, until golden. *swap the trays over on the shelves half way through, so both trays have the same amount of time on the top shelf.

-Remove trays from the oven and allow to cool completely.

-When granola is cool, peel it away from the baking paper and break it up into chunks. I like big chunks in my granola, but you can break it up into finer pieces if you prefer.

-Add the raisins and dates and incorporate into the granola with your hands.

-Drizzle the broken up granola wth around 1/4 cup maple syrup and mix it all up with your hands, to ensure the maple syrup is evenly distributed.

-Place back in the oven at 150 degrees celsius for around 15 minutes, until golden brown.

-Allow to cool completely.

-Peel the granola off the baking paper again and mix up.

-Place back in the oven at 100 degrees celsius for 10 minutes, this ensures the granola is really crunchy.

-Remove from the oven and allow to cool completely again.

-Store the granola in an airtight container and enjoy 🙂



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