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

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

Easy Grain-Free Granola

  • 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
  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.

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