Name: Grain-Free Granola Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1/2 cup unsweetened coconut flakes; 2 cups slivered raw almonds; 1 1/4 cups raw pecans; 1 cup raw walnuts; 3 Tbsp chia seeds; 1 Tbsp flaxseed meal; 1 1/2 tsp ground cinnamon (optional); 2 Tbsp coconut sugar (or cane or muscovado sugar); 1/4 tsp sea salt; 3 Tbsp coconut oil (or olive oil); 1/3 scant cup maple syrup (or agave or honey if not vegan); 1/4 cup dried blueberries (or other dried fruit); 1/4 cup roasted unsalted sunflower seeds

I’m so excited to share this Grain-Free Granola Recipe with you because it’s one of those snacks that feels indulgent but is totally guilt-free. It’s perfect for when you want something crunchy and satisfying without all the grains, which is especially great if you’re avoiding oats or gluten. Plus, it’s packed with nuts, seeds, and just a touch of sweetness—a combo that I always find hits the spot.

Whenever I’m prepping breakfast for the week or need a quick trail mix for a hike, this grain-free granola hits the mark. It’s easy to make, customizable, and holds up beautifully in an airtight container. Whether you’re new to grain-free eating or just looking for a delicious way to switch up your granola game, you’ll love this recipe!

Ingredients You’ll Need

These ingredients come together to create a crunchy, fragrant, and naturally sweetened granola that’s loaded with texture and flavor. When shopping, I always look for raw, unsalted nuts and quality natural sweeteners to keep it wholesome—and the coconut oil adds a lovely richness.

Unsweetened coconut flakes: Adds crunch and a subtle tropical aroma without extra sugar.
Slivered raw almonds: They toast nicely and provide a crispy bite.
Raw pecans: These lend a buttery richness that balances the mix.
Raw walnuts: Great for heart-healthy fats and a slightly bitter edge that pairs well with sweetness.
Chia seeds: Tiny but powerful, they add fiber and omega-3s with no fuss.
Flaxseed meal: Helps bind the granola while boosting nutrition.
Ground cinnamon (optional): I love the warmth cinnamon brings, but you can skip it if you prefer.
Coconut sugar: Just the right amount of sweetness with a mild caramel flavor.
Sea salt: Enhances all the other flavors and keeps things from tasting flat.
Coconut oil: Coats the nuts and seeds perfectly for crispiness and a hint of coconut taste.
Maple syrup: Natural sweetness that also helps everything stick together when baking.
Dried blueberries (optional): I often add these for a burst of tangy sweetness to contrast the nuts.
Roasted unsalted sunflower seeds (optional): For extra crunch and a nutty twist.

Variations

I find that one of the best things about this Grain-Free Granola Recipe is how flexible it is. Feel free to swap out nuts or seeds depending on what you have or prefer—personalizing it can be half the fun!

Nut-free version: I once made this using just seeds—pumpkin, sunflower, and chia—to accommodate a friend’s allergy, and it was just as crunchy and delicious.
Different sweeteners: If you’re avoiding maple syrup, agave or honey (if you’re not vegan) work beautifully and change the flavor profile slightly.
Spiced up: Sometimes I add a dash of nutmeg or cardamom for holiday vibes—it’s a neat way to shake things up.
Superfood boost: Toss in cacao nibs or hemp seeds at the end for an extra nutrient kick.

How to Make Grain-Free Granola Recipe

Step 1: Prepare and Mix Your Dry Ingredients

Start by preheating your oven to 325°F (165°C). In a large bowl, combine the coconut flakes, slivered almonds, pecans, walnuts, chia seeds, flaxseed meal, cinnamon (if using), coconut sugar, and sea salt. Give everything a good toss so it’s evenly mixed. This step ensures every bite has a perfect balance of flavors and crunch. I usually break up any walnut chunks for even baking.

Step 2: Warm the Wet Ingredients

In a small saucepan over low heat, gently warm the coconut oil and maple syrup until they’re melted and combined—this usually takes just a few minutes. Be careful not to overheat it; you want a smooth, pourable mixture. This warm syrupy glaze will coat your nuts and seeds and help the granola clump up nicely.

Step 3: Combine and Bake

Pour the wet mixture over the dry ingredients and stir well until everything is coated evenly. Spread the granola in a single, even layer on a lined baking sheet. Bake for about 20-25 minutes, stirring halfway through to prevent burning and promote even toasting. You’ll want to look for golden edges and a toasty aroma—that’s when you know it’s ready!

Step 4: Add Extras and Cool

Once out of the oven, if you’re adding dried blueberries or sunflower seeds, stir them in while the granola is still warm but not hot. This helps retain their texture without burning. Then spread the granola out on the baking sheet to cool completely. Cooling is key because the granola crisps up as it cools—you don’t want to skip this or you might end up with soggy bits!

How to Serve Grain-Free Granola Recipe

There are nine white bowls placed on a white marbled surface. The top left bowl is filled with shredded white coconut. To its right is a bowl full of whole pecans, and below it is a bowl with dark dried blueberries. Next to the blueberries is a bowl with a mix of cinnamon and a light powder, while to its right is a bowl with small black chia seeds. The bottom left bowl contains walnut halves, and to its right is a bowl with sliced almonds. Above the almonds, there is a small bowl of white salt, and next to it on the right is a small bowl with golden yellow melted butter. The bottom right bowl is filled with rolled oats. All bowls are neatly arranged, and the lighting highlights the textures and colors of each ingredient clearly. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping my granola bowls with fresh berries or sliced bananas for natural sweetness and extra freshness. A dollop of creamy coconut yogurt makes this grain-free granola feel like a little breakfast treat. Sometimes, a sprinkle of hemp seeds on top adds a lovely visual touch and a nutty flavor that pairs really well.

Side Dishes

This granola pairs wonderfully with smoothie bowls, a side of fresh fruit salad, or even just a cup of your favorite herbal tea. I often enjoy it alongside a simple chia pudding or a slice of avocado toast if I’m going for a more substantial breakfast.

Creative Ways to Present

For brunches or gift-giving, try layering this granola in pretty jars with layers of dried fruit and nuts for a beautiful homemade gift. You can also serve it in mini mason jars labeled with cute tags for breakfast parties. Serving granola parfaits with layers of yogurt and fresh fruit in clear glasses is always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I store leftover grain-free granola in an airtight container at room temperature, and it stays perfectly crisp for up to two weeks. Just make sure it’s fully cooled before sealing to prevent steam from making it soggy. If you want to keep it fresh longer, adding a silica packet or a piece of bread can help absorb excess moisture.

Freezing

I’ve frozen granola before when I made extra batches, and it freezes wonderfully in a sealed freezer bag for up to three months. When you’re ready to eat it, just let it thaw at room temperature. The texture holds up surprisingly well, which makes it perfect for prep-ahead planning.

Reheating

If your granola feels a little soft after storage or thawing, I pop it into a warm oven (about 300°F) for 5-7 minutes to crisp it back up. Keep an eye on it so it doesn’t overcook—and it tastes as good as fresh every time.

FAQs

Can I replace the nuts with seeds to make this nut-free?

Absolutely! You can swap the almonds, pecans, and walnuts for a mix of pumpkin seeds, sunflower seeds, and even hemp seeds. It’ll still be crunchy and flavorful, just with a slightly different texture and taste profile.
Is the Grain-Free Granola Recipe suitable for vegans?

Yes, as long as you use maple syrup or agave instead of honey, the recipe is completely vegan. I often stick to maple syrup because I love the deep, rich sweetness it adds without any animal products.
How do I get clumps in my grain-free granola?

Getting clumps takes a bit more oil and sweetener, plus gently pressing the granola down on the baking sheet before baking. When it cools completely, break it up carefully to keep nice clusters. Avoid stirring too much while baking if you want bigger clumps.
Can I add dried fruits without them getting hard in the oven?

It’s best to add dried fruits like blueberries after baking, while the granola is cooling. That way, they stay chewy and don’t dry out or burn from the heat.
What’s the best way to store homemade granola?

Store it in an airtight container at room temperature in a cool, dry place. Ensure the granola is completely cool before sealing to maintain crispness and prevent moisture buildup.

Final Thoughts

This Grain-Free Granola Recipe has become a staple in my kitchen, whether I’m prepping snacks for busy days or adding a crunchy topping to my morning yogurt. It’s one of those recipes that makes you feel good about what you’re eating—nutritious, satisfying, and delicious. Give it a try, tweak it a bit to your taste, and I’m sure you’ll keep coming back to it just like I do!