Vanilla Super-Seed Granola with Coconut Chips

with Organic Ribbon Coconut

During a busy morning, it’s easy to let breakfast fall low on the list but it can make a huge difference in your day. Breakfast will restore your glucose levels, which is very important to brain function and can get your mind off to a good start for school or work. Meal planning can help your morning routine run smoothly and make sure each day is a healthy start.

We at Westpoint Naturals have been looking for the perfect recipes to help plan meals for yourself and your family and we have found a great one!

We recently added the Oh She Glows Every Day by Anglea Liddon to our Westpoint library and we could not wait to try out one of the recipes. We decided to start with a homemade granola recipe with a little twist of Westpoint products in the recipe as we feel it is so important to start the day off right.

We made this mix with our Organic Power Breakfast Cereal which is made from Oats, Chia Seeds and Hemp Seeds which gives a powerful punch of protein and fibre per serving, excellent for vegans and vegetarians to add to their diet.

This granola will keep in an airtight container if kept in a refrigerator; it can last for up to 3 – 4 weeks. You can also freeze it if you make a large batch to last for a few months. This is a sure way to speed your morning along.

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In this Post

Vanilla Super-Seed Granola with Coconut Chips

Organic Ribbon Coconut

Vanilla Super-Seed Granola with Coconut Chips

with Organic Ribbon Coconut

Westpoint Ingredients

  • 2 1/2 cups of Organic unsweetened Ribbon Coconut
  • 2 cups of Organic Power Breakfast Cereal
  • 3/4 cup of Organic Raw Pumpkin Seeds
  • 1/2 cup of Unblanched Sliced Almonds
  • 1/4 cup of Organic Raw Sunflower Seeds
  • 2 tablespoons of Organic Coconut Sugar
  • 1 1/2 teaspoons of Organic Cinnamon Powder
  • 1/2 teaspoon of Fine Sea Salt
  • 2 Vanilla Beans, halved lengthwise and seeds scraped

Other Ingredients

  • 1/3 cup plus 1 tablespoon of Virgin Coconut Oil, melted
  • 1/3 cup plus 2 tablespoons of Pure Maple Syrup
  • 2 tablespoons of Sunflower Seed Butter or Nut Butter


1) Preheat the oven to 300°F (150°). Line an extra-large rimmed baking sheet with parchment paper.
2) In a large bowl, combine ribbon coconut, power breakfast cereal, pumpkin seeds, sliced almonds, sunflower seeds, sugar, cinnamon and salt.
3) In a small saucepan, melt the coconut oil, and then remove from the heat. Whisk in the maple syrup, sunflower butter and vanilla until combined. Set aside the vanilla bean pods.
4) Pour the wet mixture on top of the dry mixture and stir until the dry mixture is fully coated.
5) Spoon the granola mixture onto the prepared baking sheet (along with the reserved vanilla bean pods). Spread the granola into an even layer.
6) Bake for 15 minutes. Remove the baking sheet from the oven and stir. Bake for 8 – 13 minutes more, until the granola is turning golden on the edges. The granola will be soft when it comes out of the oven, but will harden as it cools. Let cool completely on the baking sheet for about an hour, then transfer to containers for storage. Feel free to place the vanilla bean pods in the containers for a stronger vanilla aroma.

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