Nutty Coconut Granola



  • 1 1/2 cups gluten-free rolled oats
  • 1/2 cup unsweetened coconut flakes
  • 1/2 cup slivered almonds
  • 1/4 cup pecan halves
  • 1/4 cup walnut halves
  • 1/4 cup macadamia nuts
  • 1 tablespoon coconut sugar
  • 1/2 teaspoon sea salt
  • 3 tablespoons coconut oil
  • 1/3 cup maple syrup, honey, or agave
  • 1 teaspoon vanilla extract
  • 1/4 cup dried pineapple, chopped
  • 1/4 golden raisins


To Serve:

Ripple Original Unsweetened or Ripple Unsweetened Vanilla Milk


  1. Preheat oven to 325 degrees.
  2. Add oats, coconut, nuts, coconut sugar, and salt to a large mixing bowl and stir to combine.
  3. Add the coconut oil, honey, and vanilla to the dry ingredients and stir to combine until all oats and nuts are thoroughly coated. Arrange on a large baking sheet and spread into an even layer.
  4. Bake for 25 minutes, watching carefully as to not let it burn.
  5. Cool completely before stirring or breaking into pieces. Add dried pineapple to the pan. Break into clumps.
  6. Store in a sealed bag or container at room temperature for 2 weeks or in the freezer for up to 1 month.
  7. Serve with Ripple Original Unsweetened or Ripple Unsweetened Vanilla Milk

What to read next

Coconut Coffee Smoothie

To a high speed blender add all ingredients. Process until smooth. Taste, and adjust flavors as needed…