This Grain-Free Granola is excellent on parfaits, drenched with cold milk, and on its own as a snack. This recipe is also very flexible to accommodate the nut and seed combination of your preference.
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.
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 ¼ c honey rather than the full extra ½ 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.
Grain-Free Granola
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 cup 1x
- Category: Breakfast & Brunch
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
This Grain-Free Granola is excellent on parfaits, drenched with cold milk, and on its own as a snack. This recipe is also very flexible to accommodate the nut and seed combination of your preference.
Ingredients
- 1 ½ cups unsweetened coconut, finely shredded
- 1 cup almonds, slivered or sliced
- ½ cup pecans
- ½ cup walnuts
- ½ cup hazelnuts
- ½ cup raw sunflower seeds
- 1 cup dried unsweetened currants, blueberries, or raisins (optional)
- 1 tbsp cinnamon
- 1 ½ tsp nutmeg
- 1 tsp sea salt
- ½ cup nut or sun butter
- ½ cup raw honey
- 2 tbsp coconut oil, melted
- 1 tbsp vanilla
Instructions
- 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.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
You can xperiment 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.
Nutrition
- Serving Size: ½ 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
Lois says
I am nervous that if I make this I would finish two batches in one day, bust since I make granola as gifts for people, I will make this one the next time I make a batch. Hopefully I don't eat it all at once
Whip & Wander says
I actually almost always make a double-batch! We end up adding it to parfaits, drenching it with milk, and snacking on it.
Tatiana says
Last time i went to Trader Joes, i wanted to grab couple bags of shredded coconut, nuts and dried berries. I will do next time so i can make this granola!
Anne Murphy says
All those nuts sound wonderful! I just fully realized that I can get local pecans at the farmer's market - it does make such a difference, doesn't it?
Karyl | Karyl's Kulinary Krusade says
Oh wow, I don't think I've ever seen a grain free granola before! This looks really good, and very versatile as well
Leslie Haasch says
I'm trying to stay away from grains, so I'm going to have to give this a try to satisfy by granola fix!
Ashley @ Big Flavors from a Tiny Kitchen says
This looks like such a great mix! I love currants - smaller than raisins so you get just a tiny pop of sweetness from them. YUM!
Anne Lawton says
I've been wanting to make grain-free granola and just never got around to it. That's going to change real soon. Thank you for sharing this recipe, you have inspired me!
Savita says
I love such recipes when I'm trying to avoid grain. Makes breakfast healthier and still delicious. Thanks for sharing this recipe.
dixya @food, pleasure, and health says
granola is a staple around here also..and love how clustery they are, its a great vehicle for milk and yogurt.
Michelle Barsness says
This grain free granola is perfect for me. I love all these flavors. I'm adding this one into our rotation. I didn't know Oregon produced so many hazelnuts. Love those! I pinned it too for later.
Ashima says
Every time I see a granola recipe, I tell myself I need to make some right now 🙂 I love that your recipe has no grain to it.. I can make it and eat them as is or add to my regular cereal! I am thinking these would also make a great crunchy topping on overnight oats 🙂
Thanks for sharing!
Monica Le says
oh this granola looks so delicious… wish I had some right now!
Brittany Colasuonno says
I could probably live off of granola!! This one looks amazing, will definitely try.
Patricia @ Grab a Plate says
I love all the nuts and seeds in this granola. It sounds (and looks) delicious! Who knew about Oregon and hazelnuts!
Courtney Buechle says
This looks so good! I am going to try to cut out grains for a month and see how I feel so I will be definitely trying out this recipe.
Mimi says
This granola looks delicious! A legit treat. I'm in love with pecans
Cleo @Journey to the Garden says
I love this version of granola! So easy to make. Definitely going to make this!
Gina Marie says
That's the thing with granola. I can't tell you how many times I've burnt my homemade granola LOL but I love this version of it being grain-free. I wonder what this work for Brazilian nuts you think?
Caitlin Patton says
This looks so yummy! I have to try to make this!
elise says
grain free granola sounds amazing!!! I wish I knew about this sooner. will definitely be using your recipe! Thanks!