This Grain-Free Granola is excellent on parfaits, drenched with cold milk, and on its own as a snack. This has become my go-to when I’m craving a bowl of cold cereal and I regularly walk into the kitchen to find the fella with his hand in the granola container.
Nut and seed combinations
Feel free to experiment with different nut and seed combinations from those listed. This Grain-Free Granola recipe is just as awesome if you only have 2 or 3 types on hand, or want to streamline your shopping list. Almonds, pecans, walnuts, hazelnuts, and sunflower seeds are our favorite nut and seed standbys, but I often make swaps depending on what we have on hand or what’s in season locally. Hazelnuts, or Filberts as they’re sometimes called, are plentiful in the fall months here in Portland as Oregon produces 99 percent of the U.S. hazelnut crop. Having access to good-quality local bulk nuts and seeds makes throwing together a more varied assortment much easier and inexpensive, as you aren’t tied to buying large bags of each. However, I will often pick up a bag or two of Freddy Guys Hazelnuts from my local farmers market or Amazon because I go through them fairly quickly.
If you’re looking to mix things up further, check out my recipe for Grain-Free Pumpkin Spice Granola.
Doubling the recipe?
This Grain-Free Granola recipe can be easily doubled and that’s how I usually make it so that we have an ample supply for several weeks. When doubling, I usually only add an additional 1/4 c honey rather than the full extra 1/2 cup as the sweetness of the honey has a substantial impact. My favorite honey is GloryBee Raw Clover, which I generally keep on hand in a nearly 12lb pail (!!!).
This recipe is nearly foolproof as long as you keep an eye on the oven. Remember, low and slow is the best way to achieve ideal toastiness.
A note for special diets
This Grain-Free Granola is refined sugar-free and friendly for Paleo and SIBO diets.
- 1 1/2 cups unsweetened coconut, finely shredded
- 1 cup almonds, slivered or sliced
- 1/2 cup pecans
- 1/2 cup walnuts
- 1/2 cup hazelnuts
- 1/2 cup raw sunflower seeds
- 1 cup dried unsweetened currants, blueberries, or raisins (optional)
- 1 tbsp cinnamon
- 1 1/2 tsp nutmeg
- 1 tsp sea salt
- 1/2 cup nut or sun butter
- 1/2 cup raw honey
- 2 tbsp coconut oil, melted
- 1 tbsp vanilla
- Preheat oven to 300 degrees F (150 C) and line an XL baking sheet with a silicone baking mat or parchment paper.
- In a large bowl, combine nuts, seeds, coconut, dried fruit, cinnamon, nutmeg, and salt. Mix by hand until well-distributed.
- Add the nut or sun butter, honey, coconut oil, and vanilla and stir until fully-combined. If your honey or nut butter is super firm, it helps to melt slightly prior to mixing for even dispersion.
- Transfer mixture to your sheet tray and spread evenly.
- Bake for 25-35 minutes, turning the granola slightly with a wooden spoon or spatula halfway through. Once the granola has hit the 25 minute mark, check your oven in 5-minute increments as the nuts burn easily. Your granola should deepen in color slightly as the nuts toast, especially around the edges, but should not turn black.
- Allow to cool fully. The mixture should break up into chunks nicely when you transfer it to an airtight container and should keep for several weeks when stored in a cool, dry place.
Experiment with different nuts and seeds from those listed – These are just our favorites. We also love to add a handful or two of dried fruit such as raisins, blueberries, or currants; but feel free to leave those out if you’re looking to limit sugar.
This recipe can be easily doubled, and that’s how we usually make it. I usually only add an additional 1/4 c honey rather than doubling it though.
When doubling, add an additional 15-20 minutes bake time. Your granola should deepen in color slightly as the nuts toast, especially around the edges, but should not turn black. Remember to keep an eye on your oven as the nuts can burn easily!
- Serving Size: 1/2 cup
- Calories: 420
- Sugar: 22 g
- Sodium: 174 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 9 g