Gluten-free Granola

Gluten-free Granola

Gluten-free Granola with low glycemic soy free Chocolate Chunks

Looking for a guilt-free way to sneak chocolate into your breakfast granola?  Try this delicious Gluten-Free Granola recipe sweetened with our Coconut Nectar!  Made with gluten-free oats combined with our new low glycemic Dark Chocolate Chunks ~ Decadently delicious without the cane sugar rush!


Gluten-free Granola with Chocolate Chunks and Coconut Nectar!


  • 4 cups gluten-free rolled oats — (Bob’s Red Mill offers both organic and gluten-free oats)
  • 1 cup raw nuts of choice — we used a blend of pecans, hazelnuts and almonds
  • 2 Tablespoons flaxseed meal
  • ¾ tsp kosher salt
  • 1/2 tsp ground cinnamon
  • ½ tsp ground pumpkin pie spice or ground cardamon
  • 1/2 cup Coconut Nectar
  • 1/3 cup melted Alive Coconut  Oil
  • 1 large egg white — whisked until frothy (VEGAN version: Omit the egg white, and increase the amount of oil to ½ cup total.)
  • 1 ½ tsps vanilla extract
  • ½ cup unsweetened coconut flakes or pumpkin seeds
  • 1/2 cup dried fruit — optional; chopped if large (we used dried apricots) 
  • ½ cup Coconut Secret Chocolate Chunks — added into the granola or served on the side


Place a rack in the center of your oven, and preheat to 350 degrees F. For the easiest clean up, line a baking sheet with unbleached parchment paper.

In a mixing bowl, combine the oats, nuts, flaxseed, salt, cinnamon, and pumpkin pie spice. Stir to combine.

Pour in the Coconut Nectar, Alive Coconut Oil, whisked egg white, and vanilla (do not add any of the coconut, dried fruit, or Chocolate Chunks yet). Stir well until every part of the mixture is lightly coated.

Pour the granola onto the prepared baking sheet. With a spatula, spread it in an even layer, and lightly press it down.

Bake for 12 minutes, then remove from the oven. Stir in the coconut flakes. With your spatula, spread the granola back into an even layer, and lightly press down. Return to the oven, and bake 10 to 12 minutes more, until it is very lightly golden and smells divine.

Let the granola cool completely on the baking sheet, undisturbed (at least 45 minutes). The granola will continue to crisp as it cools, and this will help the pieces set. Once cooled, top with dried fruit and Chocolate Chunks. Sooooooo DELICIOUS!

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