The Best Grain Free Granola is naturally sweetened with a drizzle of pure maple syrup, and is full of crispy, crunchy, healthy ingredients.
“This really is the best grain free granola I’ve ever had. My only issue is it goes too quickly as I can’t demonstrate self control eating it!”
Miiiight have found my new favorite recipe: the actual best, mind-meltingly-delicious, make-this-NOW, Grain Free Granola. I am obsessed!
Since experiencing gestational diabetes during one of my pregnancies, I have a new appreciation for nutrient dense “power foods”. Whole foods that are packed with protein, vitamins, minerals and more importantly, serve a purpose other then tasting good – like nuts and seeds.
We all know that a handful of nuts a day is beneficial for overall heart health, but pecans and almonds especially, which are included in this grain free granola, also help reduce inflammation in the body, aid in weight loss, and can help lower and/or stabilize blood sugar levels.
That said, GIVE ME ALL THE NUTS.
Ahem.
Healthy Granola Recipe
Seriously though, during that pregnancy I became a bit obsessive about researching different kinds of nuts and their health benefits. Did you know brazil nuts are so nutrient dense that you can pop a couple each day and consider it a supplement? I love it!
Of course it doesn’t hurt that nuts are also lower in carbs and make an excellent base for this low sugar, grain free granola that’s nearly impossible to not eat by the fistful. It’s incredibly yummy and full of crispy clusters and crunch.
Gluten + Grain Free Granola
So what does grain free mean, exactly? It means this granola recipe doesn’t call for oats, which most classic granola recipes do. I love gluten-free oats as much as the next gal, but they’re very high in carbs.
Trust me, this granola is better without them.
Unsweetened coconut chips, raw pecans and pumpkin seeds, sliced almonds, and chia seeds are tossed with a mixture of pure maple syrup, coconut oil, and lots of cinnamon and vanilla.The coconut chips plus cinnamon and vanilla trick your tongue into thinking the granola is sweeter then it actually is.
That said, the addition of mini chocolate chips and/or raisins would be divine in here.
I like sprinkling grain free granola over Greek yogurt or eating a small bowl with almond milk for snacks and/or breakfast. How will you enjoy it?
How to Make Grain Free Granola
Step 1: Combine the dry ingredients.
In a large mixing bowl, stir together unsweetened coconut flakes/chips, sliced almonds, raw pecans, raw pumpkin seeds (pepitas), chia seeds, cinnamon, and a big pinch of salt.
I love these raw pumpkin seeds, btw. They’re super good sprinkled into salads, oatmeal, in this granola, and I’ll also grab a pinch or two anytime I need something to crunch on.
Step 2: Combine the wet ingredients.
Next microwave pure maple syrup (not pancake syrup) plus coconut oil in a small bowl until the oil has melted, 25-30 seconds, then stir in vanilla extract.
Step 3: Combine then bake.
Pour the maple syrup mixture over the nut mixture then stir to evenly coat and spread onto a parchment paper or silpat-lined half sheet pan.
Bake for 15-20 minutes at 300 degrees or until the almonds and coconut are light golden brown (any darker and the granola could taste burnt) stirring a couple times.
Let the granola cool completely then store in a Ziplock bag or airtight container for 3-4 days.
Like I said, this granola is perfect to enjoy with milk or sprinkled into yogurt – so good! Enjoy!
Equipment
Ingredients
- 1-1/2 cups unsweetened coconut chips/flakes
- 3/4 cups sliced almonds
- 3/4 cups whole raw pecans
- 1/2 cup raw pumpkin seeds, pepitas
- 1 Tablespoon chia seeds
- 1/2 teaspoon cinnamon
- big pinch salt
- 1/4 cup pure maple syrup, not pancake syrup
- 1 Tablespoon coconut oil
- 1 teaspoon vanilla
Directions
- Preheat oven to 300 degrees then line a half sheet pan with a silpat or parchment paper and set aside.
- Combine first 7 ingredients (coconut chips through salt) in a large bowl then stir to combine. Add maple syrup and coconut oil to a small bowl then microwave for 25-30 seconds to melt the coconut oil. Stir in vanilla.
- Pour the maple syrup mixture over the granola mixture then mix well to coat. Spread onto prepared sheet pan then bake for 15-20 minutes or until almond slices and coconut chips are golden brown (don’t let them get too dark) stirring twice. Granola will crisp as it cools.
- Cool completely on sheet pan before transferring to a Ziplock bag or airtight container. Will stay fresh for four days or so on the counter.
Notes
- Adapted from Epicurious.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Best granola ever!! I tweaked it a bit by substituting walnuts for the pecans, and adding hemp hearts, flax seed, and sunflower seeds. Yum 😋! When not sneaking a spoonful now and then throughout the day 😏, I use it as a topping for my Greek yogurt mixed with peanut butter protein powder mix. Delicious!!! Thank you!
YAY! So glad this was a hit, Susan, and that you were able to make it with what you had on hand. Thank you so much for your feedback and recipe rating!
This is the first time I’ve ever felt compelled to write a comment. This really is the best grain free granola I’ve ever had. My only issue is it goes too quickly as I can’t demonstrate self control eating it.!
Aha! I can so relate – I’m thrilled you love this recipe, Loretta!!
Will it last longer if kept in an airtight container in the refrigerator? I only use a maximum of a 1/4 cup of granola for my parfait each morning.
Sure!
Simply perfect. Very delicious at a fraction of the cost of ‘brands’ that produce grain free granola. Shared far and wide.
I so appreciate that! Thank you so much for your feedback and recipe rating!