August 15, 2019

Coconut Lime Granola

Sweet and tangy, this Coconut Lime Granola is a fun, crunchy breakfast, snack, or treat. Made with no sugar and completely gluten free!

Coconut Lime Granola

I'm a huge granola fan, so I'll basically find any excuse I can to make myself a batch. When I started making my own coconut milk I had so much coconut pulp laying around. Now I'll definitely choose composting over throwing away food. But if I can do something with leftover foods, I want to use every scrap. So, of course, I'm going to make myself some granola!

Don't worry, if you don't have coconut pulp, you can still make this recipe! You can use regular shredded coconut instead. It will make the granola even more coconuty. Yum!

I love that this Coconut Lime Granola tastes super fresh. Depending on the recipe, granola can be overly sweet, heavy, and dense. But Coconut Lime Granola has a light and refreshing flavor from the lime juice! The citrus notes add a summery vibe to the granola.

Coconut Lime Granola

Other Ingredients

Other than coconut, lime juice, and oats (of course), the only other ingredient is date syrup. Date syrup is my favorite oil-free, sugar-free way to make granola. It's sticky enough to create a delicious crunch that you would get from oil. And it's made of dates -- a whole food, natural sweetener.

Since we're adding lime juice as some of the liquid, we won't need to use as much date syrup. Which, in my opinion, is a nice change of pace. Less date syrup gives this granola a subtly sweet flavor that makes it feel more like breakfast and less like dessert. If you're really wanting sweet granola though, feel free to add more date syrup to your taste.

How to make Coconut Lime Granola

It doesn't take long to whip up this granola. Start by making sure your coconut pulp is dry. I do this by toasting it in the oven on low heat for an hour or two. You can also spread the pulp out on a pan and let it air dry overnight. If you're not using coconut pulp, you're good to go!

Mix all the ingredients in a medium bowl. Spread the granola mixture on a parchment-lined pan and bake. Stir the granola halfway through the baking time. In less than 30 minutes, you'll have sweet, crunchy, refreshing Coconut Lime Granola. Enjoy!

Coconut Lime Granola

Recipe Prayer

Jesus thank you for the gift of resourcefulness. Help us to take care of your creation and respect the world around us. Amen.

Related Recipes

Looking for other granola recipes?! Check out some of my favorites:

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Coconut Lime Granola

Sweet and tangy, this Coconut Lime Granola is a fun, crunchy breakfast, snack, or treat. Made with no sugar and completely gluten free!















  • 2 Cups Rolled Oats
  • 1/2 Cup Dried Coconut Pulp (or shredded coconut)
  • 1/4 Cup Date Syrup
  • 2 Tablespoons Lime Juice


  1. Preheat the oven to 350. Line a baking sheet with parchment paper.
  2. Mix all the ingredients in a medium bowl. Spread evenly onto the parchment-lined pan.
  3. Bake for 20 minutes, stirring halfway through.
  4. Let the granola cool for 10 minutes on the pan. Enjoy!

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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography