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An easy to follow recipe that’s great sprinkled over yogurt, in a bowl with fruit and milk, or by the handful -it’s SO GOOD.
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The Best Grain-Free Granola
This vanilla-nut grain-free granola has a deliciously crunchy texture that pairs great with yogurt and even as a topping for ice cream.
Unlike storebought granola, it’s not overly sweet, and the cinnamon pairs fabulously with the nutty mixture.
The best part is that as long as you use 4 cups of raw nuts, you can easily customize the recipe to whatever ingredients you have in your pantry. Plus, after it’s baked to perfection, you can add even more delicious flavor with mix-ins!
Is Granola Grain-Free?
Traditional granola is made with oats, a grain, and therefore it’s not grain-free. Swapping the oats with nuts in this recipe is what makes it grain-free.
Ingredients
This grain-free granola is perfectly sweet and delicious with the right amount of crunch. Once you make this recipe, you’ll be a convert for life! You’ll find the measurements in the recipe card below, but first, let’s see what this epic granola is made of:
- Raw nuts: in this recipe, I use pecans, almonds, walnuts, and cashews. You can mix and match your favorite raw nuts and seeds, like sunflower and pumpkin.
- Ground flax seed (flax meal): adds more nutrition, including fiber and omega 3s.
- Unsweetened shredded coconut: optional for extra nutrition.
- Coconut oil: helps bind the ingredients.
- Cinnamon: you want this flavor in your granola!
- Honey or maple syrup: add the right amount of natural sweetness.
- Vanilla: delicious taste and aroma!
- Salt: to enhance all the flavors.
- Dried fruit or raisins: optional for extra nutrition.
How to Make Grain-Free Granola
Yes, this is not a quick 3-step recipe and the whole process takes some time, BUT most of that is just letting the nuts soak and then bake, so trust me when I tell you this recipe is easy and totally worth it if you simply follow the steps:
- Soak the nuts
Before making the granola, you will soak the nuts for 12 hours or overnight. - Rinse
After 12 hours of soaking, we drain and rinse the nuts and move them around over a kitchen towel to absorb any excess water. - Prep the oven
Here’s when you preheat the oven and line two baking sheets with parchment paper to bake the granola. - Chop
With the food processor, we chop the nuts into small pieces. - Make the sweet mixture
Coconut oil, cinnamon, honey or maple syrup, vanilla, and salt come together in a bowl. - Combine
Now, you’ll combine the chopped nuts with the sweet mixture you made in the previous step. Then you add the ground flax and unsweetened coconut (if using). - Spread
Last step before baking! It’s time to spread the granola over the two prepped baking sheets. - Bake!
Let the oven bake the granola for 2.5 to 3 hours while you go and do anything else! Just remember to swap positions every hour. - Try the granola
Is the grain-free granola done? After 2.5 hours, you’ll remove the trays from the oven and try the granola. If you want it crunchier, you’ll let it bake for extra minutes. - Add mix-ins and store
If you’re adding any other mix-ins, you’ll add them now, right after baking. Once the granola has cooled down, store it in an airtight container or zip bag in your pantry for up to 1 month.
Mix-Ins for This Recipe
I love granola, but I love it even more when it goes from great to out-of-this-world! How? Adding the most delicious and nutritious mix-ins! Here are my favorites:
- Raisins: add natural sweetness and a chewy texture.
- Dried cranberries: Thanksgiving vibes!
- Dried coconut flakes: tasty and a great source of healthy fats.
- Dried pineapple: adds fiber, minerals, and vitamins.
- Dried blueberries: another super healthy addition, packed with antioxidants, vitamins, and minerals.
- Chocolate chips: if you include chocolate chips, be sure to wait for the granola mixture to fully cool before adding so they don’t melt.
Of course, I’m not the only fan of this recipe… Baby G also is!
How to Serve this Paleo Granola
I eat this grain-free granola in a bowl with milk instead of cereal, mixed with yogurt, or by the handful. Since going grain-free, I miss the occasional “crunch” from a bowl of cereal… but these are delicious and satisfying.
This granola is also a terrific topping for yogurt parfait, french toast, apple crisp, pudding, ice cream, a delicious smoothie bowl breakfast, you name it!
Vanilla Nut Grain-Free Granola (Easy Recipe)
Ingredients
- 1 cup raw pecans
- 1 cup raw almonds
- 1 cup raw walnuts
- 1 cup raw cashews
- ¼ cup ground flax seed (flax meal)
- ½ cup unsweetened shredded coconut, optional
- 2 tablespoons coconut oil, melted
- 1 tablespoon cinnamon
- ½ cup honey or maple syrup
- 2 tablespoons vanilla
- 1 ½ teaspoons salt, divided
- ½ cup dried fruit or raisins, optional
Instructions
The day before:
- In a large bowl, place the 4 cups of raw plus 1 teaspoon of salt. Fully cover with water and set aside. Soak the nuts for 12 hours or overnight, changing the water once without adding salt to the water, about halfway through or the next morning.
Prep:
- After 12 hours of soaking, drain and rinse the nuts under fresh water. Transfer them onto a clean kitchen towel and move them around for it to absorb any excess water.
- Preheat the oven to 200F and line two baking sheets with parchment paper.
Make the granola mixture:
- Place the nuts in the bowl of a food processor, pulsing a few times to chop them into small pieces. If you turn on your food processor and let the nuts go, you'll have nut flour.
- In a large bowl, combine the coconut oil, cinnamon, honey or maple syrup, vanilla, and salt. Stir to combine.
- Transfer the chopped nuts into the large mixing bowl with the sweet mixture, add the ground flax and unsweetened coconut, and mix well using a spatula until everything is covered in the cinnamon-vanilla mixture.
- Divide the nutty granola mix between the two prepped baking sheets and spread it as a thin layer.
Bake:
- Bake in the preheated oven for 2.5 to 3 hours, swapping positions every hour. If you overcrowd the trays or fill only one baking sheet, the dehydrating time will take up to 1 hour longer.
- Once the nuts feel dry, after 2.5 hours, remove the trays from the oven and try the grain-free granola. If the nuts aren't crunchy enough for you, continue baking for an additional 15 minutes, and continuing to check at each quarter hour. The nuts will harden more after cooling, too.
- If you're adding any other mix-ins, such as raisins or dried fruit, add it after baking. Allow the grain-free granola to cool down completely.
Store:
- Transfer the fully cooled grain-free granola inside an airtight container or zip bag and store it in the pantry for up to 1 month.
Notes
- Use raw nuts. Roasted nuts have already been baked/roasted and will not yield good granola.
- You can mix and match your favorite raw nuts and seeds, like sunflower and pumpkin, for this grain-free granola mixture as long as the total is 4 cups.
- Add up to ½ cup of dried fruits and mix-ins to the granola after baking.
Carin says
This is one of THE BEST granola-like recipes I have ever made. I just wish I had doubled — or triple — the recipe! Thank you.
Cassie says
Made this today and it’s really great! My Husband came home and said “Hmm smells like Cinnamon?” And then tried it and said “It’s a little nutty.” Lol! Well there are plenty of nuts in there, I think he was expecting some oats! Very tasty–thank you so much for the recipe!
Rebecca says
What is your nuts are soaked and dehydrated already? I typically buy in bulk and then dehydrate right away so I can use them as needed. Should I still soak them or just process and add sweetener and bake?
Laura Fuentes says
I buy my nuts in bulk. I soak them overnight for this recipe and then create the granola. If you’ve already presoaked and dehydrated, you just head over to the combining with the mixture step and put them in the oven. they might take half the time to make into a granola.
Emma Grady says
Hi Laura,
Just to let you know the coconut sugar was a success! Yay! I added 4 drops of liquid stevia too and it still tastes sweet – not as sweet as the honey butt still so tasty that I know it won’t last long haha!
Laura Fuentes says
Awesome!! good to know it worked. I just bought a bunch of coconut sugar so that’s what I’ll try it with as well!
Emma Grady says
Thank you SO much for this recipe… It’s delicious. I LOVE it! … I used pecans, hazelnuts, cashews and almonds and it’s so tasty (ten items better than any shop bought!). I’m not meant to eat honey so I’m going to make it again but sub the honey with a combination or coconut sugar, xylitol and stevia. I’ll let you know how it get on.
Laura Fuentes says
Emma, awesome!I’m thrilled you love the recipe. If you want to use coconut sugar, place it in a small sauce pan over medium heat with the coconut oil and stir, slowly until melted. Otherwise, it won’t stick to the nuts. Alternatively, you can use maple syrup instead of the honey.
Emma Grady says
Thanks Laura, I will try the coconut sugar melted. I have so many intolerances and maple syrup is one of them! I can’t wait to try it again but with coconut sugar, the last batch was so yummy I ate it all within 2 days haha! Xx
Laura Fuentes says
awesome! let me know how you enjoy it with the coconut sugar!
Kelly says
hi Laura! Back again with a quick question. I see your little one eating this. My 15 month old won’t choke? Do you soften in milk of choice first, like cereal? That’s what it looks like in the picture. Thanks so much !!
Laura Fuentes says
Kelly, I can’t advise regarding your little one. This little guy is around 16-18mo here… but he’s also grown up eating these. I’d go with a little caution…. also, when you process these in the food processor, make them finer/smaller at first.
kelly says
Hi Laura. I’m not grain free, so could I add oats to this? I eat a fair amount of nuts, so I’d like to balance it out. Thanks!! 🙂
Laura Fuentes says
Hi Kelly! Yes, you can add oats to the nuts in the bowl prior to adding the wet mixture. 1 1/2 cups max. 🙂
Cyn Rogalski says
Thank you for your quick reply & for the plethora of info you provide. I mix raw local honey with cinnamon in a therapeutic ratio, 1t of cinnamon to 1T of honey. This is beneficial for diabetics & does not mess with my blood sugars in a negative way. I will try using that with this recipe.
I heat the honey, then add in the cinnamon until smooth, then pour into a jar. It’s also the only way I can drink green tea(don’t care for it plain)
Thanks again for your information! Have a blessed Resurrection celebration!
Laura Fuentes says
sounds like a delicious alternative and a great way of drinking green tea (i’m not a big fan). you have a blessed day as well Cyn!
Cyn Rogalski says
Would you have an approximate calorie count & recommended serving size?
As a diabetic with Celiac & chronic knee & back pain, I have to be really careful. I have a lot of weight to lose besides.
Thanks! I love your suggestions and ideas!
Laura Fuentes says
Hi Cyn, these are not low calorie. The nuts don’t have high carbohydrate count but the sweet glaze that makes them into clusters does. I would cut the sweeteners in half for you and then plug all ingredients into one of those websites that calculate them.
Elizabeth says
Do I line the the baking trays with parchment paper?
Thanks!
Laura Fuentes says
Hi Elizabeth! yes, lined with either silicone mats or parchment paper. enjoy!
Elizabeth says
Thanks I’m skeptical if I can make it right but will try! I’m new to baking.
I made the zesty pasta bake tonight for my family. Everyone loved it! I added a little spinach. And had steamed broccoli as a side. Yum!
Laura Fuentes says
Adding spinach is such a great idea!! ok, this recipe is practically fool proof. just keep an eye on it. and yes, soaking the nuts is essential. 🙂 Enjoy!
sandy says
Can I use Walden Farms low carb syrup instead of honey or regular syrup?
Laura Fuentes says
No you may not. That isn’t syrup.
monica says
I’m so excited to discover your recipes! This one looks awesome.
TIffany C says
I love that you can re-create or expound upon, just about anything. You so rock.
Kelly @ The Nourishing Home says
This looks so wonderful! YUM!
Renita says
How long do you soak the nuts? I’m not sure when “halfway through” is. 🙂
Laura Fuentes says
Hi Renita! Thank you for catching that. I’ve corrected the recipe. You soak them overnight and change the water once. I usually soak them sometime in the afternoon, change the water before I go to bed and bake them in the morning.
Marie says
I’m assuming the cranberries are dried cranberries? You might want to note that…
Also, there’s an asterick after the cashews, but I don’t see anywhere that the astrerick is explained? Unless that’s your note about the nut mix.
Anyway – that’s for the recipe! I’m due in a couple weeks and this would be a great “pantry” item to have on hand for some quick and easy, highly nutritous, food.
Oh, one last thing – have you ever tried it in the dehydrator rather than the oven? Your “dehydrating/baking” phrase made me think of that.
Laura Fuentes says
Hi Marie! thanks for the notes. Yes, the cranberries are dried (i made a note, thanks!). the Cashews * is addressed in the notes section. Most people don’t keep cashews in their pantry…unlike me! yes, I’ve tried it in the dehydrator. Divide your nuts in a few trays (2-3 for mine) lined with parchment paper (so the nuts don’t fall) and dehydrate for 24-26 hours in the nuts/granola setting.