Grainfree Granola

Grain-Free Granola

Although granola is associated with oats, this oat-free granola recipe is for people wanting to cut down or eliminate grains from their diet. Grain-free granola is a welcome alternative to eggs in the morning. It is simple to prepare and stores well in the refrigerator or freezer. Enjoy it with your favorite organic yogurt or milk/milk substitute. It tastes amazing by the handful for a quick snack.



1 cup walnut halves
1 cup whole almonds
1/2 cup pumpkin seeds
1 cup unsweetened flaked coconut
Pinch salt
2 teaspoons cinnamon
1/2 cup almond butter (or your favorite nut or seed butter)
1/4 cup honey or maple syrup
2 Tablespoons melted coconut oil
OPTIONAL: 1/2-3/4 cup of dried fruit (cranberries, raisins, chopped apricots, etc)


Preheat the oven to 350F. Line a large baking sheet with a nonstick pad, parchment paper, or tinfoil coated with nonstick spray and set aside. (you can find olive oil sprays that do not include lecithin, just the olive oil)

In the bowl of a food processor  pulse the nuts and seeds 5-6 times until broken down into bite-sized and smaller pieces.
Transfer the nuts/seeds to a large mixing bowl and toss with the coconut, salt and cinnamon.

In a small bowl, combine the almond butter, honey (or maple syrup) and coconut oil. Stir to combine.

Pour the honey/nut butter/oil mixture over the nut mixture and stir until it is all evenly combined. You may need to use your hands to make sure all of the wet ingredients are incorporated.

Pour the granola onto the prepared pan and press firmly into an even layer, about 1/2″ thick.

Bake for 25-35 minutes until golden brown. The longer baking time will yield crisper granola and vice versa.

Allow to cool completely on the pan before serving.
If you are having trouble mixing the honey and almond butter together, heat it in the microwave (make sure you are using a heatproof bowl) for 15-30 seconds until softened.

For extra texture and sweetness, you can toss the cooked  granola with about 1/2-3/4 of a cup of your dried fruit of choice.

Thank you to Nora, the baker from Click here for more details and photos.

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