This homemade grain-free granola recipe is loaded with simple ingredients, naturally sweetened with maple syrup and made gluten-free, paleo, keto and vegan. Enjoy this addicting and delicious blend of oat free granola sprinkles over your favorite yogurt, atop a smoothie bowl or grab a bowl and some plant milk.
How to make grain-free granola
The best thing about this easy-to-make granola recipe is just that–it’s so easy to make!
If you have thirty minutes, some random nuts, oil and your nut butter of choice, then you are ready to make this oat-free granola recipe!
Ingredients you will need
- mix of nuts – I used almonds, cashews and walnuts
- seeds – I used pumpkin and chia seeds
- coconut flakes
- ground flax meal
- cashew butter – or any natural nut butter of choice (don’t use peanut butter for paleo)
- melted coconut oil – or vegan butter
- pure maple syrup – you could also use agave or honey if not vegan and for keto use monk fruit syrup
Directions
Pre-heat your oven to 350 F. or 177 C. and prepare a baking sheet with parchment paper.
Chop your nuts into small pieces and place them in a large mixing bowl along with the seeds, coconut flakes and ground flax meal.
In another bowl, stir together your nut butter, coconut oil and maple syrup until smooth and then add it into the larger bowl of nuts and seeds. Stir until everything is very well coated and then transfer to the baking sheet and spread the mixture out into an even layer.
Bake for 15 minutes, stop and stir after 7 minutes. Stay near by and watch closely that the granola doesn’t burn. Remove from the oven.
As it cools, the granola will harden.
Transfer to an air-tight container and store until ready to use! I keep mine for up to 3 weeks in the pantry.
Common Questions
Is grain-free granola healthy? Yes! The thing for is that “healthy” looks different for everyone. For me, if it’s made with whole foods like nuts, seeds and naturally sweetened–it’s healthy!
Why is my homemade granola not crunchy? If you granola is not crunchy, it could be because your oven temperature isn’t correct. Try cooking your granola at a lower temperature for longer and this will allow time for your nuts to dry out.
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If you are still reading this far, you definitely deserve some grain-free granola and if you make this recipe or any other recipe from the blog, be sure to tag @peanutbutterpluschocolate on Instagram and check me out on Facebook and Pinterest!
Also, don’t forget to leave me a comment after the recipe card at the bottom. I really love chatting with all of you, hearing about how your recipe turned out and answering any questions you have.
Happy Baking!
Homemade Grain-Free Granola
Equipment
- mixing bowl
- baking sheet
Ingredients
- ½ cup walnuts chopped
- ¼ cup pumpkin seeds
- ½ cup almonds chopped
- ½ cup cashews chopped
- 2 tbsp chia seeds
- ½ cup unsweetened coconut flakes
- 2 tbsp ground flax
- ¼ cup natural almond butter
- ¼ cup pure maple syrup monk fruit syrup for keto
- 3 tbsp coconut oil melted
Instructions
- Pre-heat your oven to 325 F° or 165 C° and prepare a baking sheet with parchment paper.
- Chop your nuts into small pieces and place them in a large mixing bowl along with the seeds, coconut flakes and ground flax meal.
- In another bowl, stir together your nut butter, coconut oil and maple syrup until smooth and then add it into the larger bowl of nuts and seeds. Stir until everything is very well coated and then transfer to the baking sheet and spread the mixture out into an even layer.
- Bake for 20 minutes, stop and stir (from the outside in) after 10 minutes. Stay near by and watch closely that the granola doesn’t burn. Remove from the oven.
- As it cools, the granola will harden.
- Transfer to an air-tight container and store until ready to use! I keep mine for up to 3 weeks in the pantry.
Looks sooo yummy! I could eat granola all day long:))
Thanks, Bri! Me too! Love granola <3