Grain-free coconut granola

This grain-free granola recipe is a delicious, slightly sweet mix of roasted nuts and and seeds. Perfect for followers of paleo and low-carb diets.

  • 30 mins cooking + cooling
  • Serves 4, Makes 4 cups
  • Print
This recipe and more delicious healthy recipes can be found in our book, Detox Diet.


  • 2 vanilla beans
  • 2 1/2 cups 125g) flaked coconut
  • 1/2 cup (80g) natural almonds, chopped coarsely
  • 1/2 cup (80g) brazil nuts, chopped coarsely
  • 1/2 cup (60g) pecans, chopped coarsely
  • 1/4 cup (35g) sunflower seeds
  • 1/2 cup (100g) coconut oil, melted
  • 2 tablespoons honey
  • 1/2 teaspoon sea salt flakes


  • 1
    Preheat oven to 160°C/325°F. Grease and line two large oven trays with baking paper.
  • 2
    Split vanilla beans in half lengthways; using the tip of a small knife, scrape out seeds. Place seeds and pods in a large bowl with remaining ingredients; stir to combine. Spread mixture evenly between trays.
  • 3
    Bake muesli for 20 minutes, stirring occasionally to break into clumps, or until lightly golden. Cool.


Refrigerate granola in an airtight container for up to 4 weeks.
Serve with milk or yoghurt.
To keep this dairy-free, serve with your favourite milk alternative.

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