4.5 from 102 votes
Grain Free Granola
This Grain Free Granola combines unsweetened coconut flakes with a mix of raw nuts and pumpkin seeds, sweetened lightly and spiced with cinnamon. It bakes low and slow to develop a crunchy texture without grains, using coconut oil for richness. The result is a crisp, nutty granola that maintains its crunch when cooled, suitable for anyone avoiding grains while still enjoying a hearty topping or snack.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
15
Calories:
169 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 3 cups coconut flakes unsweetened
- 2 cups nuts roughly chopped (I used 1 cup raw cashews, 1/2 cup raw almonds, roughly chopped, 1/4 cup raw walnuts, 1/4 cup raw pumpkin seeds, raw
- 2 tablespoons chia seeds
- 1 teaspoon ground cinnamon
- 5 tablespoons coconut oil melted, or butter
Instructions
- Preheat oven to 250°F and line a baking sheet with parchment paper.
- Combine all ingredients in a bowl, mix thoroughly, and spread evenly on the sheet.
- Bake 30-40 minutes until golden, rotating halfway through cooking time.
- Remove from oven and allow to cool, then eat while it’s still crispy.
Cup of Yum
Notes
- Store the granola in the fridge or freezer to keep it extra crunchy over time.
- Allow the granola to cool completely before storing to prevent sogginess.
- This recipe is adapted from Sarah Wilson's I Quit Sugar cookbook, reflecting a no-added-sugar approach.
Nutrition Information
Serving
1/4 cup
Calories
169kcal
(8%)
Carbohydrates
5g
(2%)
Protein
4g
(8%)
Fat
16g
(25%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 15 Serving
Amount Per Serving
Calories 169
% Daily Value*
| Serving | 1/4 cup | |
| Calories | 169kcal | 8% |
| Carbohydrates | 5g | 2% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.