Spiced Nut-Free Granola by Mia Rigden

Yield: 6 Cups
I was craving a granola that was crunchy and flavorful, but low in sugar and less dense than traditional nut and oat varieties, so here we have it! The star ingredient in this lighter blend is toasted coconut. And lots of it! Paired with a variety of vitamin and mineral-packed seeds, plus antioxidant and anti-inflammatory spices, this granola is not only super flavorful, but also packs a nutritional punch.
3 cups unsweetened coconut chips
1 ½ cups raw pumpkin seeds
¼ cup cacao nibs
¼ cup sesame seeds
¼ cup hemp seeds
¼ cup chia seeds
½ teaspoon orange zest
½ teaspoon ground cinnamon
½ teaspoon ground turmeric
¼ cup coconut oil
¼ cup maple syrup
1 tablespoon vanilla extract
1 teaspoon sea salt


  1. Preheat the oven to 300°F.
  2. Add all of the dry ingredients to a large mixing bowl, and line two baking sheets with parchment paper.
  3. Melt the coconut oil (if it’s not melted already) in a saucepan over low heat. Add the maple syrup and vanilla, and whisk with a fork to combine. Pour the liquid over the dry ingredients and mix to combine.
  4. Spread the granola across the baking sheets in a thin layer. Bake for about 25 minutes, stirring about halfway through. When the granola is done, the coconut flakes should be golden brown, but not burnt.
  5. Let cool completely and store in an airtight container.