March 27, 2023

Easy to make grain-free granola is a delicious, customizable snack to keep around. It’s the perfect crunchy topping for your yogurt or smoothie bowls!

Grain-free Granola

This nut & seed based granola is such a simple snack to keep around. Packed with omega-3 fats and fiber, and easily customizable to your liking.

I love it over a yogurt bowl, smoothie bowl, or alone as a crispy treat between my meals.

Passover is coming up next week and I was inspired to make a grain-free granola to enjoy throughout the holiday. I used a handful of different nuts and seeds like almonds, walnut, pecans and pumpkin seeds, making it the perfect gluten-free treat.

The nuts and seeds get mixed with a maple syrup and coconut oil glaze and come out so crispy and crunchy.

What you’ll need to make grain-free granola:

Dry ingredients:

almonds
pecans
walnuts
pumpkin seeds
chia seeds
shredded coconut
cinnamon

Wet ingredients:

coconut oil
maple syrup
vanilla extract

You can easily customize the types of nuts and seeds used, and even throw in some chocolate chips, banana chips or dried fruit after baking.

How to store your granola

I like to store my granola in an air-tight jar on the counter. It stays fresh for up to 2 weeks, but can also be frozen for up to 3 months and enjoyed straight from the freezer.

This recipe is so easy to make and packed with flavor. I can’t wait for you guys to try it!

Grain-free Granola

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Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

NOTES: this recipe makes about 5 cups of granola

Ingredients

1 cup 1 sliced almonds
1 cup 1 pecans
1 cup 1 walnuts
1/2 cup 1/2 pumpkin seeds
1/4 cup 1/4 chia seeds
1/4 cup 1/4 unsweetened shredded coconut
1 tsp 1 cinnamon
1/3 cup 1/3 coconut oil
1/3 cup 1/3 maple syrup, or cut down to 1/4 cup for less sweet
1 tsp 1 vanilla extract
Optional mix ins: freeze-dried fruit, banana chips, chocolate chips

Directions

Preheat the oven to 325 F
In a large bowl, combine the nuts, seeds, coconut and cinnamon and mix together.
Melt the coconut oil and whisk it together with the maple syrup and vanilla extract until thick and smooth.
Pour the oil mixture over the nuts and stir together until evenly combined.
Transfer to a parchment lined baking sheet and flatten down using a rubber spatula.
Bake for about 25-30 minutes on the middle rack. Remove from oven and let cool completely before breaking apart. The granola may still feel a little wet when you remove it from the oven, but it will harden as it cools.
Once cool, break apart into clumps and store in an airtight container for about 2 weeks, or freeze for 3 months. After breaking apart, you can mix in chocolate chips or freeze-dried fruit if desired.