Coco-Nutty Granola (Low Sugar High Protein Granola Recipe)

Cocoa-Nutty Granola Recipe

When I was 10 years old, I used to bake granola and sell it door-to-door to raise money for the Leukemia Society. Since then, I got into the habit of buying granola to sprinkle on my morning yogurt. I don’t know why, since it’s so easy to make at home.  Recently, friend Allison Soffer gave me some of her delicious homemade granola and it inspired me to get back to my granola roots. My 18 year-old son, Solomon, and I collaborated on this granola recipe. It’s low in added sugar, high in protein and fiber, and we think it’s the most wonderful granola we’ve tasted yet.

Note: Because we use less sugar than many granola recipes, you won’t get the clumps that you do in the more dessert-y granolas, which can have as much sugar and as many calories as a can of soda. So think of this as a nourishing indulgence that you can enjoy daily. We prefer it without dried fruit but it’s also wonderful with dried cherries or cranberries.

Coco-Nutty Granola (Low Sugar High Protein Granola Recipe)

Prep (10 minutes) + Cook (25 minutes)
11 servings, 1/2 cup


4 cups old fashioned oats (or use 3 cups oats and 1 cup hearty whole grain flakes such as Nature’s Path Heritage Flakes)
1/2 cup unsweetened finely shredded coconut
1 cup shelled unsalted pistachios or coarsely chopped cashews (or use 1/2 and 1/2)
1 Tbsp. cocoa nibs (also called raw chocolate or cacao) (optional)
1 tsp. unsweetened cocoa powder
1/2 tsp. coarse salt, or use less, to taste
1/2 tsp. ground cinnamon
1/2 cup pure maple syrup
1 Tbsp. melted coconut oil, or use canola oil
1 cup dried cherries, halved, or cranberries (optional)

Preheat the oven to 350 degrees. Spray a large baking sheet with nonstick cooking spray (I’ve been using 100% pure avocado oil from Chosen Foods).

In a large mixing bowl, combine all of the dry ingredients (oats through cinnamon) except the dried fruit. In a large measuring cup, combine the syrup and the oil. Pour the mixture over the dry ingredients and mix until evenly coated. Spread the granola on the baking sheet and bake it for 20 – 25 minutes, stirring once after 15 minutes, until it is golden brown. Watch carefully for the last 5 minutes to be sure to take it out before it gets too browned. Let it cool and store covered tightly for up to a month (you can freeze half).


Nutritional Information per Serving (% based upon Daily Values):
Calories 292, Total Fat 11.5g, 17.5%, Saturated Fat 4.5g, 22.5%, Cholesterol 0mg, 0%, Sodium 77.45mg, 3%, Carbohydrate 43.5g, 14.5%, Dietary Fiber 5.5g, 21.5%, Sugar 19.5g, Protein 4g

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2 thoughts on “Coco-Nutty Granola (Low Sugar High Protein Granola Recipe)

Nikki Nies says:

Looking forward to trying this, but what’re you declaring as a serving? 1/2 cup?

Aviva says:

Yes a serving is 1/2 cup. Hope you enjoy!

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