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Coconut Vanilla Oil Free Granola

Author: Molly Patrick of Clean Food Dirty Girl


  • 2 cups whole grain flakes look for these in the bulk section of your health food store. Any variety will work. I use a mix of rye, barley, wheat and oat / 215g
  • 1 cup chopped walnuts 95g
  • 1 cup large coconut flakes 50g

Liquid Mixture

  • 1/2 cup non-dairy milk 120ml
  • 2 tablespoons tahini 30g
  • 8 dates pit taken out and simmered in water for 10 minutes. Discard the water when finished simmering.
  • 2 teaspoons cinnamon powder
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt


  • Preheat the oven to 300°F (150°C).
  • Place the whole grain flakes, walnuts, and coconut into a large mixing bowl and stir until the ingredients are combined.
  • Place the liquid mixture ingredients (non-dairy milk, tahini, simmered dates, cinnamon, vanilla, and salt) into a blender and blend until totally smooth,about two minutes.
  • Pour the tahini mixture into the mixing bowl and combine, making sure the granola is well coated with the tahini mixture.
  • Line a baking sheet with parchment paper and evenly distribute the granola on the sheet.
  • Bake for 20 minutes, flip the granola over and bake for an additional 20 minutes.
  • Take the granola out of the oven and allow it to cool completely. When it's cool, transfer into a container and store in the fridge. Letting it cool and then storing it in the fridge will help make it crunchy.