This Paleo Granola is so easy to make and full of crunchy clusters in every bite. This grain-free granola recipe is made with simple gluten-free and vegan pantry ingredients and is the perfect healthy breakfast or snack for on-the-go.
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Easy Grain-free Granola Recipe
Homemade granola is one of our favorite healthy snacks to make on the weekend. It all started years ago with this carrot cake granola and I love switching up the flavors to keep things fun.
Now that I am on a mostly grain-free lifestyle due to my autoimmune issues, I’ve been rotating between batches of our popular keto granola recipe and this paleo granola recipe. Even my kids who are not on a grain-free diet love it just as much as a an oat-based granola.
It’s full of big crunchy clusters and is grain-free, gluten free, sugar free and made without any “real” oats.
Why make your own granola at home?
Most people think that making your own grain free granola at home is hard, but it really couldn’t be easier. Crunchy homemade granola is the perfect snack for meal prep since you can bake up a big batch for the week. Then in the morning, just pour what you need into a bowl with your favorite toppings.
Or if you’re in a rush, pack some up in a portable container for a simple grab-and-go breakfast.
This healthy granola recipe is made without oats, so you can finally enjoy a bowl of crunchy grain free granola for breakfast or an afternoon snack when you’re craving it on a cozy January morning.
Recipe Ingredients:
The great thing about making your own homemade granola is that you can easily customize it with what ingredients you have in your pantry. To make this grain-free granola recipe, I used:
- Nuts: we like sliced almonds, chopped pecans and walnuts but feel free to mix it up with what you like.
- Seeds: pumpkin seeds (pepitas), sunflower seeds and sesame seeds
- Unsweetened coconut flakes – we like to use the one from Bob’s Red Mill since it mimics the shape and texture of old-fashioned rolled oats but feel free to use shredded coconut if that’s what you have on hand
- Maple syrup – a lower glycemic, unrefined and paleo liquid sweetener that replaces the brown sugar in most store-bought granolas. You can sub with your preferred liquid sweetener of choice: date syrup, coconut nectar syrup, honey (if not vegan), sugar-free maple syrup or yacon syrup for low carb / keto
- Ground cinnamon, fine sea salt and vanilla extract: balances the sweetness, adds flavor and makes this pumpkin seed granola amazing!
- Melted coconut oil: feel free to use refined if you don’t like the coconut flavor or any other neutral tasting oil or even melted butter (vegan) of your choice.
- Creamy almond butter: replaces the egg white found in most granola recipes. You can sub with another nut butter or seed butter of your choice or use 1 egg white if not vegan.
OPTIONAL ADD-INS:
- vegan dark chocolate chips
- dried cranberries or your favorite dried fruit
- chia seeds
- your favorite roasted or raw nuts
How to make Paleo Granola:
Grain-free granola is super easy to make! Just be sure to follow the step-by-step instructions or watch the video below.
- PREHEAT OVEN: Preheat your oven to 300 degrees F. Line a baking sheet with parchment paper. Set aside.
- COMBINE DRY INGREDIENTS: In a large bowl, combine one cup unsweetened coconut flakes with all the nuts, seeds, sweetener, spices & salt.
- MIX WET INGREDIENTS: In a separate bowl, whisk together the melted coconut oil, egg white & vanilla extract. Pour over nut/seed/coconut mixture and stir until moistened & combined.
- TRANSFER GRANOLA TO PAN: Spread mixture evenly onto the prepared baking sheet and pat down flat with a spatula or your clean hands.
- BAKE: Bake in preheated oven for 25 – 30 minutes or until golden brown, rotating the pan halfway through. (DO not stir granola while baking).
- CHILL: Remove pan from oven and allow granola to cool completely.
- Once cool, break granola into clusters, & store in an airtight container.
- Serve with toppings of your choice.
Substitutions and tips
- SWEETENER: Don’t have coconut sugar? Use any other granulated sweetener or sugar you have.
- COCONUT FLAKES: Not grain free? Feel free to swap out the coconut flakes and the sliced almonds with certified gluten-free old-fashioned rolled oats instead.
- HEMP SEEDS: provide extra fiber, protein and whole grain goodness but ground flaxseeds or chia seeds would be great in here as well
- CLUSTERS: To get the giant crunchy clusters, be sure to remember not to stir the granola while it’s baking, and wait for it to cool down before breaking it apart into big chunks.
Storage and freezer tips
- ROOM TEMPERATURE: You can make this granola recipe ahead of time and store in a glass mason jar and store on the counter for up to 10 days.
- FRIDGE: To extend the life, store in the fridge for up to 3 weeks or in the freezer for up to 3 months.
- HOW TO FREEZE GRANOLA: Spread out onto a large baking sheet and place the pan in the freezer for 30 minutes, or until frozen. Then transfer to a resealable freezer bag or Stasher bag and store in the freezer for up to 3 months.
Is granola good for you?
Yes, this grain free granola recipe is refined sugar-free, gluten-free and much healthier than store-bought granola. This recipe makes approximately 4 cups. 1 serving size is calculated for approx. 1/3 cup per serving.
The nutritional info for 1 serving of our granola recipe is:
- 268 calories
- 3g Net Carbs = 7g Total Carbs – 3g Fiber
- 24g Fat
- 6g Protein
Serving suggestions
This healthy grain-free granola is delicious straight from the jar by the handful. And it’s equally delicious if you top it with some almond milk, coconut milk, coconut cream and a little bit of berries.
And the best part? You can easily switch up the flavors with whatever you like or have in your pantry.
Where can you buy paleo granola?
You can now buy paleo granola at Costco, Amazon, Whole Foods and various other healthy food stores. Sure they are more convenient but that also means they are usually much more expensive and a lot higher in sugar and carbs than if you made your own batch.
This paleo granola is so easy to make and full of crunchy clusters in every bite. It's made with simple grain-free & gluten-free pantry ingredients and is the perfect sugar free breakfast or healthy snack for on-the-go.
- 1 cup sliced almonds
- 1 cup chopped pecans
- 1/2 cup chopped walnuts
- 1/3 cup pumpkin seeds
- 1/3 cup sunflower seeds
- 1/3 cup sesame seeds
- 2 tablespoons hemp seeds
- 1 cup unsweetened flaked coconut
- 1/4 cup maple syrup OR sub with your preferred liquid sweetener of choice: date syrup, coconut nectar syrup, honey (if not vegan), sugar-free maple syrup or yacon syrup for low carb / keto
- 1 teaspoon ground cinnamon
- Pinch of fine sea salt
- 1/3 cup coconut oil , melted
- 1/4 cup creamy almond butter , you can sub with another nut or seed butter of your choice or use 1 egg white if not vegan
- 1 teaspoon vanilla extract
- Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Set aside.
In a large bowl, combine all the nuts, seeds, coconut, sweetener, cinnamon & salt.
In a separate bowl, whisk together the melted coconut oil, almond butter & vanilla extract. Pour over nut/seed/coconut mixture and stir until moistened & combined. Spread mixture in an even layer onto the prepared baking sheet and pat down flat with a spatula or your clean hands.
Bake in preheated oven for 25 - 30 minutes or until golden brown, rotating the pan halfway through. (DO not stir granola while baking).
Remove pan from oven and allow granola to cool completely.
- Once cool, break granola into clusters, & store in an airtight container.
Serve with toppings of your choice.
Recipe Video
Total Recipe yields approximately 4 cups.
1 serving size is calculated for approx. 1/3 cup per serving.
Melissa -
This was delicious! Thank you for the recipe!