Easy Grain-Free Granola (Paleo and Gluten-Free!)

I love granola. I’ve made my own granola a lot over the past few years (we’ve got several granola recipes we love), but I wanted something a little different lately, so I’ve been making this grain-free granola instead! I love having it as cereal every morning or sprinkling some over yogurt with berries on top—it’s so good and super easy to make!

Easy Grain-Free Granola (makes about 4 cups)

1 cup raw unsalted cashews
1 cup raw pecans
1/2 cup raw pumpkin seeds
1/2 cup flaked coconut
1/4 cup raw sunflower seeds
1 teaspoon vanilla extract
1/4 cup coconut oil
1/4 cup maple syrup (can use honey also)
3/4 teaspoon sea salt
1/4 cup cacao nibs (or you could add small chocolate chips once totally cooled)
1/3 cup dried cranberries

Put your cashews, pecans, pumpkin seeds, and coconut into a blender or food processor and pulse until the mixture becomes medium grain crumbles. You don’t want to pulverize it to become a nut flour, but if you still see whole chunks of nuts, give it a stir and pulse until everything is very coarsely crumbled. Pour into medium-sized mixing bowl.

Warm your coconut oil, syrup, and vanilla extract in a small saucepan and stir once all melted together.

Pour your syrup on top of your nut mixture and stir to combine. Add your salt and sunflower seeds and stir again. I find that the granola usually tastes a little too sweet before it’s baked, but then it’s at the perfect level out of the oven so feel free to add less sweetener (and a little more coconut oil instead) if you prefer.

Spread out your granola onto a baking sheet and bake at 300° for 20 minutes, stirring it at the 10-minute mark. Once you take the granola out, stir in your cacao nibs and cranberries and let cool on the pan (it will crisp up more as it cools). Once totally cool, break it into crumbles and store in an airtight container.

Of course you can switch out some nuts and seeds for other varieties that you prefer, but this is my fave combination so far. This is delicious with just milk on top for cereal and great for topping yogurt, chia seed puddings, or any other thing you might normally put granola on. I think this would probably last up to two weeks when stored, but I’ve never had it around that long to find out! It’s usually gone in under a week every time … it’s so good! xo. Laura

5 from 5 votes
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Easy Grain-Free Granola

Servings 4 cups

Ingredients

  • 1 cup raw unsalted cashews
  • 1 cup raw pecans
  • 1/2 cup raw pumpkin seeds
  • 1/2 cup flaked coconut
  • 1/4 cup raw sunflower seeds
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup can use honey also
  • 3/4 teaspoon sea salt
  • 1/4 cup cacao nibs or you could add small chocolate chips once totally cooled
  • 1/3 cup dried cranberries

Instructions

  1. Put your cashews, pecans, pumpkin seeds, and coconut into a blender or food processor and pulse until the mixture becomes medium grain crumbles.

  2. You don’t want to pulverize it to become a nut flour, but if you still see whole chunks of nuts, give it a stir and pulse until everything is very coarsely crumbled. Pour into medium-sized mixing bowl.

  3. Warm your coconut oil, syrup, and vanilla extract in a small saucepan and stir once all melted together.

  4. Pour your syrup on top of your nut mixture and stir to combine. Add your salt and sunflower seeds and stir again. I find that the granola usually tastes a little too sweet before it’s baked, but then it’s at the perfect level out of the oven so feel free to add less sweetener (and a little more coconut oil instead) if you prefer.

  5. Spread out your granola onto a baking sheet and bake at 300° for 20 minutes, stirring it at the 10-minute mark. Once you take the granola out, stir in your cacao nibs and cranberries and let cool on the pan (it will crisp up more as it cools). Once totally cool, break it into crumbles and store in an airtight container.

Credits // Author and Photography: Laura Gummerman. Photos edited with A Color Story Desktop.
  • 5 stars
    I’ve made this recipe numerous times, switching out different nuts and seeds. We love it at my house. Thanks for sharing!

  • 5 stars
    Looks so tasty, especially with all these colorful spectacular photos. Love granola and I will try this recipe for sure. This post ( as the whole blog) is an invitation of joy into the eternal spring bloom! Great job! Thank you, Elsie and Emma!

    Vana Verouti
    https://lifestyleandberries.com

  • This looks delicious! Thanks for the inspiration I’ve never thought of putting nuts in a food processor to make granola! The only issue is granola only ever lasts more than a couple days in our house lol. I’ll definitely be trying this recipe!

  • 5 stars
    Thank you for this great article! Looking forward to seeing more recipes like this here.

  • I would love to replace nuts by pistachios ! That would be amazing ! 🙂
    Thank you for the recipe !
    Tiphaine
    https://www.lesjoliestulipes.com

  • Such a great recipe – I’m a huge fan of granola so I can’t wait to make this! ❤️✨

    Charmaine Ng | Architecture & Lifestyle Blog
    http://charmainenyw.com

  • Wow! I have never thought of using a food processor to make granola. I just got done with a 21 day fast from eating out & dessert & am now in the search of adding come vegan meals here & there to just cut down on our meat consumption & increase some other nutrient-dense foods. This looks delicious!

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