Coconut Macadamia Granola

By: Ginny Mahar

Dietary Compliance: Gluten-free, Dairy-free, Almost-Paleo

When I began this journey towards optimal health, I knew my breakfast routine needed a makeover. I knew I could do better, especially in terms of packing in more nutrition and thyroid-love. I figured, if this is how I’m going to start the day, there’s a lot of potential to make a difference in my health.

I spent a frosty Saturday morning working on a thyroid-supportive re-make of a favorite granola recipe, luxuriating in the warmth and smell of toasting coconut wafting from the oven. Coconut oil upped the flavor and the nutrition content, as well as chia seeds, sesame seeds, and pumpkin seeds.

Nutrition aside, this granola also has a major yum factor. It turned out crispy and toasty-golden, with just the right balance of sweet, nutty, and salty. Now, I have granola for days, a healthy edible gift option, and a gluten-free breakfast that does more than fill my belly.


A low oven temperature is key in making granola that is both toasted and crisp, as opposed to tough and chewy. When determining the perfect degree of doneness look at the color. Granola will be sticky even when it comes out of the oven but will dry out and crisp as it cools. To avoid bitter flavors, do not over-bake. I recommend a fresh tropical fruit to complement this recipe (like bananas or mangoes). Finally, plain non-dairy yogurt is a better partner than sweetened yogurt for this honey-kissed granola.

Here’s some info about the thyroid-friendly nutrients in this dish:

5 from 4 votes

Coconut Macadamia Granola

Dietary Compliance: Gluten-free, Dairy-free, Almost-Paleo


Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 20


  • 4 c rolled oats(certified gluten-free)
  • 2 c unsweetened shredded coconut
  • 1 c sliced almonds
  • 1 c chopped macadamia nutsroasted, unsalted (or salted and adjust salt)
  • 1 c pumpkin seedsunsalted
  • 1/2 c sesame seedspreferably raw, unhulled* (see notes)
  • 1/2 c chia seeds
  • 1/2 c unrefined coconut oil105 g
  • 1/2 c honey170 g
  • 1/2 c maple syrup170 g
  • 1/2 tsp. cardamom
  • 1/4 tsp. cinnamon
  • 1/4 tsp. ginger
  • 1/2 tsp. vanilla extract
  • 1 tsp. fine sea saltor to taste


  1. Arrange two oven racks in center and lower third of oven and preheat to 275 F. Grease 2 large rimmed baking sheets with coconut oil.

  2. In a large mixing bowl combine first 8 (dry) ingredients and set aside.
  3. In a medium saucepan combine coconut oil, honey, syrup, and spices. Place over medium flame and heat, stirring, just until coconut oil is melted and mixture is runny.
  4. Remove from heat and stir in vanilla extract.
  5. Pour wet mixture over dry mixture and toss to coat. Sprinkle in sea salt and toss again.
  6. Spread granola evenly on baking sheets and place in oven. Bake 1 hour, stirring granola and alternating sheet pans every 15 minutes for even baking. Do not overbake.
  7. Set aside to cool. Granola will lose its stickiness as it cools.

  8. Store in an airtight container. Granola will keep for several weeks.

Recipe Notes

  1. To boost the protein, Omega-3s, vitamins, minerals, phytosterols, and phenolic acids, you can replace the sesame seeds with hulled hemp seeds, aka hemp nuggets.
  2. Homemade granola makes a great gift. Decorate some paper coffee bean-type bags, fill, fold closed, and voilá.
Nutritional Info Print
Nutrition Facts
Coconut Macadamia Granola
Amount Per Serving
Calories 357 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 11g55%
Sodium 102mg4%
Potassium 255mg7%
Carbohydrates 30g10%
Fiber 6g24%
Sugar 13g14%
Protein 6g12%
Vitamin C 0.4mg0%
Calcium 106mg11%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

About the Author

Thyroid Refresh Co-founder Ginny Mahar is the mom and recipe blogger formerly known as Hypothyroid Chef. After struggling with the residual symptoms of Hashimoto’s for over four years, she embarked on her own process of adopting a thyroid-specific diet and lifestyle. Within one year, she restored her vitality and lowered her thyroid antibodies by half. Ginny is a passionate advocate of supporting others on their journeys toward better health. She is a Cordon Bleu trained chef, cooking instructor, writer, and entrepreneur.