Simple Grain-Free Granola

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Bowls of our amazing vegan Grain-Free Granola recipe with dried blueberries

One of my resolutions this year is to eat less sugar and grains.

I know. It’s a baking blog. But I’m on a mission to prove that eating healthy can be fun, taste delicious, and be disguised as indulgent.

For instance, this 30-minute, 10-ish ingredient granola!

Ingredients for making our homemade high-protein grain-free granola

This recipe packs a serious punch in the way of healthy fats, omega 3s and protein from plenty of nuts and seeds. And it’s naturally sweetened with coconut sugar (a first for me!) and maple syrup. Coconut oil helps it crisp up without influencing the flavor.

Mixing together ingredients for homemade vegan Grain-Free GranolaBaking sheet filled with a batch of our simple homemade Grain-Free Granola

Because this granola doesn’t have any grains, it’s extremely nutrient rich:

6.2 grams of protein + 4.7 grams of fiber per 1/4 cup serving!

You can either eat it as is or with your favorite dairy-free milk of yogurt. Or, if you’re like me and can’t kick cereal altogether, it makes a great addition to bran flakes to bulk up the protein content.

Using a wooden spoon to stir our Grain-Free Granola on a baking sheetBowls of our amazing Grain-Free Granola made with nuts, seeds, and coconut

This granola is my new favorite. It’s

Nutty
Crunchy
Perfectly sweet
Hearty
Satisfying
Nutrient-rich
Simple
& Quick

It’s also extremely customizable. Just use whatever nuts and seeds you have on hand and make it your own. I scored some dried wild blueberries at Trader Joe’s, but I also think it would be amazing with dried cherries or cranberries.

Bowls of our delicious Grain-Free Granola for a naturally-sweetened vegan breakfast

If you give this recipe a try, let us know! Leave a comment, rate it, or take a picture and tag it #minimalistbaker on Instagram! We see every one and it always makes our day. Cheers, friends!

Jar of simple homemade vegan Grain-Free Granola alongside nut milk and dried blueberries
Top down shot of a bowl of our delicious Grain-Free Granola recipe

Simple Grain-Free Granola

30-minute grain-free granola packed with seeds, nuts, and coconut. It's naturally sweetened! Vegan, gluten-free, and the perfect healthy, protein-rich breakfast or snack!
Author Minimalist Baker
Print
Gold spoon in a bowl of our Simple Grain-Free Granola recipe
4.91 from 82 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 20 (1/4-cup servings)
Course Breakfast, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 3 months
Does it keep? 3-4 Weeks

Ingredients

  • 1/2 cup unsweetened coconut flake
  • 2 cups slivered raw almonds (slivered almonds do best here)
  • 1 1/4 cup raw pecans
  • 1 cup raw walnuts
  • 3 Tbsp chia seeds
  • 1 Tbsp flaxseed meal
  • 1 1/2 tsp ground cinnamon (optional)
  • 2 Tbsp coconut, cane, or muscavado sugar
  • 1/4 tsp sea salt
  • 3 Tbsp coconut or olive oil
  • 1/3 scant cup maple syrup (or sub agave or honey if not vegan)
  • 1/4 cup dried blueberries (optional // or other dried fruit)
  • 1/4 cup roasted unsalted sunflower seeds (optional)

Instructions

  • Preheat oven to 325 degrees F (162 C) and position a rack in the center of the oven.
  • In a large mixing bowl, combine the coconut, nuts, chia seeds, flax seed, cinnamon, coconut sugar, and salt.
  • In a small saucepan over low heat, warm the coconut oil and maple syrup and pour over the dry ingredients and mix well.
  • Spread the mixture evenly onto a large baking sheet (may require two depending on size) and bake for 20 minutes. Then remove from oven, add dried blueberries and roasted sunflower seeds, and stir.
  • Increase heat to 340 degrees F (171 C) and return to oven for another 5-8 minutes, or until deep golden brown.
  • The coconut oil will help this granola crisp up nicely, but be sure to watch it carefully as it browns quickly.
  • Once the granola is visibly browned and done cooking (about 27 minutes total for me), remove from the oven and let cool completely.
  • Store in a container with an air-tight seal, and it should keep for a few weeks.

Notes

*Nutrition information is a rough estimate calculated with coconut oil, coconut sugar, and without optional ingredients.
*Recipe makes ~5 cups granola.

Nutrition (1 of 20 servings)

Serving: 1 quarter-cup servings Calories: 205 Carbohydrates: 9.2 g Protein: 4.2 g Fat: 18 g Saturated Fat: 4 g Polyunsaturated Fat: 4.3 g Monounsaturated Fat: 3.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 33 mg Potassium: 77 mg Fiber: 3.1 g Sugar: 5 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 50 mg Iron: 1.1 mg

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  1. Mary says

    I absolutely love your recipes!! You are my go to site for gf and vegan recipes. Thank you!
    I used only maple syrup and no sugar. I could use less next time.

  2. Kay says

    Oh. My. Goodness! This was so good. I used 1/3 cup of honey (will cut back to 1/4 cup next time) and did not add any other sugar. Only had 1.5 cups of almonds (I only had whole raw almonds so I roughly chopped them with a food processor and this worked okay). I didn’t want to use sunflower seeds so I threw in 3/4 cups raw pumpkin seeds with the rest of the nuts to bring it all to the right amount. Everything else was the same except I also didn’t use dried fruit (I planned to put in some chopped dates but I thought it was sweet enough without). This was really such a good recipe! Thank you! I’ll be coming back to your site for more recipes!

  3. Evelyn says

    I love this granola! Oats are hard on me, but I wanted to be able to eat granola, so I tried this. So easy and delicious.

  4. Erin says

    This is the first recipe I have tried from this site! This was so easy and delicious! I followed the recipe with a few exceptions…instead of maple syrup I used Monk fruit flavored maple syrup. I used dried strawberries and cranberries…the cook time was exact for me ( I used the convection setting). I can’t wait to try more! Thank you!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Erin! Thanks so much for the lovely review!

      • Steph says

        This was an absolutely brilliant recipe! Made this with my partner as we were fed up of eating carbs in the morning. The balance of ingredients was perfect. I will definitely take a look and have a go at other recipes on this site.

        Thank you X

        • Support @ Minimalist Baker says

          Thanks so much for the lovely review, Steph. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  5. Kit says

    Oh my gosh, this is sooooo good! My husband and I both think that this is the best granola we’ve ever had. I was wondering if I would miss the oats, or that it wouldn’t feel/taste like I was eating granola, but, no, not at all! I would choose this over any oat based granola any day. It truly is amazing. Thank you so much for sharing the recipe. Just about to pull out another batch as I type this.

  6. Asma says

    I made this in a jiffy for a friend who cannot do grains. It was my first time trying it, and it turned out to be awesome. I had to peel my kids away from the pan so that there would be some left for my poor friend. And before any other family member could try it, I had to seal it and tape it shut – literally! The only thing different that I did is pull it out of the oven after about 11 minutes as I was nervous about it being over baked. After cool down, it had just the right crispiness and texture. She loved it!! Thank you so much for the wonderful recipe.

  7. Graciela says

    So easy to make and adjust to what you have on hand. I added amaranth and pumpkin seeds, and since my pumpkin seeds had been infused with spice because I had stored them together, I added a little salt and cayenne at the end for a sweet-savory snack. Thanks!

  8. Khristie says

    My vegan daughter and I love this recipe! We make it with dried cranberries or dried cherries and use enjoy it with yogurt and fruit almost every morning! It has definitely become a staple in our home.

  9. Susann says

    Addictive. This recipe is amazing and extremely versatile. I have made it several times (it doesn’t last long!) and it’s a major hit with everyone who’s tried it. I make it with large sultanas, added in the last bake, and they are delicious because they carmelize. Another great addition: ginger CHIPS. You can find them online at Amazon (The Ginger People). Love the idea of adding it to cookie dough. I’ve tried eating it in a bowl like cereal, but then I can’t stop LOL.

  10. Karly says

    I love this recipe, make it often. I’ve started adding a bit of it to my almond butter cookie recipe for a level-up on crunch and flavour and it’s terrific. Thanks!

    • Support @ Minimalist Baker says

      Thanks so much for sharing, Karly. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  11. Rachael says

    This was very simple and fast to make, and turned out great! The flavor is great and it was so easy to make. This is definitely a keeper.

  12. Elena K says

    This is one of my favorite recipes! It’s so simple to make and I usually have all the ingredients on hand. I’ve never used the optional add-ins but I’m sure they’re great. I’ve never used the sugar, only the maple syrup for sweetness, and to me it’s the perfect amount of sweet.

  13. Kathy R says

    Easy to make and so delicious! Will definitely be making from now on, as it’s a perfect grain-free snack. I added hemp seeds instead of flax meal. And 1 Tbsp of pumpkinseed oil plus 2 T of olive oil.

  14. AnnaL says

    This is great granola! I used what I had on hand: 1 cup cashews and 1 cup sliced almonds in place of the 2 cups slivered almonds, and I reduced the coconut sugar to 1 Tbsp and the the maple syrup to 2 Tbsp just to cut the sugar a bit. It is perfect for me! It still tastes like glazed cinnamon perfection. And to note, even though I reduced the liquid (by reducing the maple syrup) it was still enough liquid to cover everything and make some clusters. My kids love it too and think it’s a treat!

  15. Siobhan Gibbons says

    This recipe is really good and tasted great when I was able to get it right. It was crunchy, with just the right amount of sweetness and is great as topping for yogurt and fruit. In my first attempt, the granola burnt almost black and the room filled with smoke even though my oven was at the recommended temperature. This may be because I use coconut oil in that first attempt. The second time I used olive oil and lowered the temperature to 290- 305 degrees and baked it for longer than recommended time, about 50 mins.

  16. Michelle says

    I made this granola exactly as written portion wise (I did sub a couple of different nuts that I had on hand – walnuts, cashews, almond slivers + pumpkin seeds) and it was PERFECT. So delicious I will make this again and again. My husband also LOVES it and has said many times ‘this can’t be healthy – it tastes too good’. I’ve been loving with yogurt + fruit for breakfast. Thank you, as always, for a delicious recipe!

  17. Deanna McElwee says

    I made 3 batches of this recipe today to make Christmas gifts. I added pumpkin seeds and some chocolate covered espresso beans because it is a Christmas gift, and I wanted to make it a little more fancy. I will certainly make this lovely granola again, this time for myself, after I stock up on more nuts. Thank you for sharing.

  18. Charlene Gravely says

    Delicious! I have made this twice the first as you said then I changed it a bit added Brazil nuts chopped,pumpkin seeds and cashews , thanks for sharing this I love it!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Charlene. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Support @ Minimalist Baker says

      Hi Madison, the shredded coconut will burn more easily, so flakes are preferable. But if you decide to use shredded coconut, maybe bake for less time? Let us know how it goes!

      • Madison Barr says

        I made two batches this morning, and even though I substituted coconut shreds and sliced almonds, they baked at the same time that the recipe calls for without burning. What I altered in the first batch was adding 1/2 tsp nutmeg and 1/4 tsp clove to the cinnamon, then I used cacao nibs and Hunza raisins instead of blueberries and sunflower seeds–it was delicious. In my second batch, I used cashews and whole almonds although I saw that they browned at a faster rate (and I caught them just in time before they started to burn)–they were nice too.

        Overall, my house smells incredible from all the toasted nuts and seasonings, but I would add more spices next time for a stronger “full cinnamon” flavor. Even though I was hesitant to add honey and coconut sugar, the mixture has only a hint of sweetness to it. I’ll definitely use the pecans in future batches, because they toasted nicely and gave a great coherent flavor with the recipe. The instructions were very easy to follow and I got the hang of it after my first try. I tried this recipe because I was looking for a grain-free granola that has ingredients I’m willing to put into my body, and despite my family’s different diets and preferences, they all enjoyed eating it. Thank you.

  19. Samuel Pieper says

    I’ve made this recipe twice. First followed it to a T. Second time I omitted the walnuts added more pecans and pumpkin seeds as well. Turns out great.

  20. Connie Lewis says

    I know I saw the nutritional info earlier when I made my shopping list – now I can’t find it.
    The recipe is delicious!!!

    • Dana @ Minimalist Baker says

      Give the page a refresh – should be there now! Sorry, we were having some technical difficulties yesterday that have since been resolved.

  21. Raheema says

    Made this today. I only used half the coconut sugar amount and slightly less maple syrup in the recipe, the sweetness for me was still a little too much. Next time I will sub some of the sugar with monkfruit. I also couldnt get coconut flakes so I added in cocao nibs. Used slightly less almonds and added some cashews. For the dried fruits I used unsweetened mixed berries mix. It was easy to make and have already nibbled and loved it. Cant wait to eat it for breakfast. Thankyou for a great easy recipe. One I am sure will become regular. Mother and sister in law have already requested it.

  22. Harvey Andrew Hyman says

    I’m on the Keto diet so grainless granola is perfect for me. I’ve made this recipe close to a dozen times. I love it! It is my all time favorite granola. To coat it I use a little MCT oil and to sweeten it I use honey and coconut syrup. I use all of the listed ingredients but I increase the quantity of nuts and seeds.

    • Support @ Minimalist Baker says

      We’re so glad you enjoy it, Harvey! Thanks so much for the lovely review and for sharing your modifications!

  23. Glinda says

    Delicious! I used everything in your recipe except I added 1/2 tsp maple extract and I used 1 cup slice almonds and 1 cup pumpkin seeds. I did add the optional 1/4 cup sunflower seeds (they were roasted and salted) Thank you for sharing your recipe!

  24. Marisol says

    Should the granola be toasty as soon as I take it out of the oven or should it get drier and toastier as it cools?

  25. Nancy Seibel says

    What an easy & delicious recipe. I’ve bought commercial seed & nut granola and searched out a recipe, realizing it can’t be too hard to make. Using what was in my cupboard I subbed hemp seeds for chia and walnuts for pecans. I had way too much coconut oil + maple syrup. Not sure how that happened but I saved the extra for next time. Didn’t have any coconut so I just omitted it. Smells wonderful as it bakes & tastes just as good.

  26. Glinda says

    Dana, I’m wondering what the purpose of the sugar is when the recipe also calls for 1/3 cup of maple syrup. Looking forward to trying this recipe – I’ll return after I’ve made it. Thanks so much!

    • Dana @ Minimalist Baker says

      I find sugar + maple syrup coats the nuts better – the combo caramelizes and coats the nuts well. But if you’d rather, you could omit the sugar and optionally add a bit more maple syrup to taste!

  27. Nicole Haddow says

    Just made this recipe. I did have to alter it as I am on a lectin free diet not just grain free. Wow! So good…now I need to hide it from myself as it’s for houseboating this weekend.

    I substituted:
    chia, I used hemp seeds
    Sunflower, I used sesame seeds
    Coconut sugar, I used Lakanto brand sweetener (monk fruit with erythritol)
    I added:
    1 tspn vanilla

    Soooo good! Thanks so much for the recipe!

    • Support @ Minimalist Baker says

      Yum- love your additions! We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  28. Mary says

    I love this recipe, so do my kids! We put it on top of our yogurt! I’m a cinnamon lover, so I put 1 Tbls of cinnamon. We have been making & eating this granola for about a year. It’s a keeper in our house, for sure!

  29. Sandy Noe says

    I have made this recipe dozens of times. Love that there are no oats in it. I put it on my greek plain yogurt with berries for breakfast. I also stopped adding the chia seeds because my daughter did not like them caught in her teeth. It also freezes well. Delicious combined with cereal, on yogurt or jus as a snack. Make sure you let final step after baking in oven set and cool first before putting in containers.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Giota. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  30. Sue says

    Hi there! I have been told coconut oil, isn’t all we originally thought it would be, ie saturated fat. So I was wondering if you could suggest some Healthier oils (Non-Saturated)?

    I’m looking forward to making this Awesome Hemp Heart Granola. Thank you! Cheers from Nova Scotia Canada! :)

  31. Lauren says

    Really tasty recipe, but I think the calories are off – I’ve made 12 servings of 2 level tbspns each (so 24 level tablespoons in total, much less than 20 quarter cups!) with much less of each nut (I only used 40g of each nut) no coconut sugar, coconut flakes and no dried fruit and less oil – this works out at 142kcal per serving according to myfitnesspal!

    • Support @ Minimalist Baker says

      Hi Lauren, Thanks for bringing this to our attention. It’s possible that your modifications resulted in changes to the nutrition, but we will double check our calculations and make changes, as needed.

  32. Lany says

    Can I substitute the flaxseed meal with almond meal? Or leave out he flaxseed meal out altogether?

  33. Kathy Calise says

    This is so…good! I did use some monk fruit sweetener instead of the cane, coconut or muscavado sugar. I am hooked!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modification, Kathy. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  34. Katie says

    Delicious! I skipped the sweetener completely and loved it. I used shredded coconut because that is what I had and it worked great. Next time, I will reduce the coconut oil and baking time. I think it only needs to bake for 15 minutes. Thanks for a fabulous recipe!

  35. Briyah G. says

    This recipe is very tasty! I’m allergic to walnuts so I just substituted that with cashews and pumpkin seeds. It smelled SO good while it was baking. My uncle thought I was baking some type of pie. Thanks again!

  36. Emily says

    I am so happy with how this turned out- it reminds me quite a bit of the granola bars that I was buying (Autumn’s Gold). Thankful to have found this recipe as it will save lots of $$! It is super easy. It is super YUM! The only thing I changed was adding pumpkin seeds for half of the almonds, as I didn’t have enough.

  37. Elaine Quon says

    I eat a lot of grain-free granola, but this is the absolute BEST. No one at my house can stop eating it.

    The proportions are excellent as is, though I made a few changes in the second batch: more cinnamon, reduced maple syrup to 2 ounces, added 1/2 cup toasted sesame seeds instead of sunflower seeds and dropped the dried blueberries. Still wonderful.

  38. Joy Paul says

    Delicious! I made a keto version of this using this alternative homemade honey recipe (https://tjstaste.com/homemade-honey/) and it smelled amazing and tastes so good. That honey recipe calls for honey flavoring but since I didn’t have any and knew I’d be making this granola, I used coconut extract instead and it was the perfect flavor for this recipe. Thank you!

    • Joy Paul says

      Just wanted to give an update on an improvement: I added 1 extra T of flax seed as well as 1 T of psyllium husk powder and this gave it some clusters that made it more like traditional granola. I also added maple flavoring to one batch and then strawberry extract to another- both tasted phenomenol! Thanks again for the recipe.

  39. Teresa says

    I have this for breakfast every day with plain Greek yogurt and fresh blueberries!
    It is simply the best no grain granola! Thank you!

  40. Cathy says

    I love this recipe. I have adjusted it to use ground chia seeds and also add pumpkin seeds and regular unsalted sunflower seeds, as well as whatever dried fuit I have on hand. I use maple syrup and coconut palm sugar as sweeteners and replace the coconut oil with extra light olive oil. It is great with almond milk, with yogurt, added to GF oatmeal with fresh fruit, or by the handful as a snack.

  41. rachel says

    Hi! Is there a reason to take the extra step of toasting the sunflower seeds separately? Or can I just throw it all in and toast it together with the rest of the ingredients? Thanks! Going to try to make this now, but I’m going to try subbing date syrup for the maple syrup because I’m doing the Whole 30 currently :) Can’t wait!

  42. Holly says

    As for you cutting down sugar this year: I use your recipes about 5 times a week and I cut down the sugar half, if not more—-and the results are always good, I just sub more liquid somewhere to make up for it, if needed.

  43. Charlotte says

    This is hands down the best granola I have had in quite sometime! It is my first time making granola and it was so simple. I did leave out the sweetener as all I had was sweetened coconut flakes, but it still turned out amazing!

  44. SC says

    I just made this today and I couldn’t stop noshing on it! So good! It wasn’t as clumpy as I would like it to be, but the taste is spot on. This is going into my homemade coconut yogurt tomorrow for breakfast. This recipe is def a keeper!

  45. Cynthia O. says

    Made this recipe a couple weeks ago. Easy and great tasting. Recipe lists cinnamon as an option, but I’d say it’s a must. Time to make it again.

  46. Cynthia O. says

    Made this recipe a couple weeks ago. Easy and great tasting. Recipe lists cinnamon as an option, but I’d say it’s s must. Time to make it again.

  47. Esther Bagattin says

    A very good recepie thank you and better than some of the other gluten and sugar free options. Just as an alteration I completely removed the blueberries abc maple syrup and kept the coconut oil and after added very finely chopped 90/99% dark chocolate as a lower sugar alternative. Yum ?

  48. Terri says

    Looks awesome and can’t wait to try! But what I really want to know, where did you get that pinstripe towel! Love it!!!!

  49. Sharman Bateman says

    I have attempted to download your 20 most loved Fan-Favorite recipes and am having no luck. The download seems to be stuck on 50% and no matter how many times I try to re-download it, it stays at 50%. I’d really like to get your recipes. Is there a way can do that?
    Thanks!

    • Support @ Minimalist Baker says

      Hi Sharman, Thanks for reaching out! If you could send an email, we’ll help you out! Sorry it isn’t working for you!

  50. Kristen says

    This is a staple! I make a batch every two weeks. I sub other nuts and seeds from time to time. I use it on top of smoothly bowls. Incredible recipe!

  51. Nina says

    My son cannot eat coconut. Do you have a suggestion for a different oil that might crisp up the granola as well?

  52. Virginia says

    Swapped out walnuts for macadamia and swapped dried blueberries for fresh ones, which baked in nicely. I ground the batch by pulsing in the blender before baking. What a treat and no grains!! Whole 30 compliant (if you don’t put the sugar in). Use dates or raisins instead.

  53. Rem says

    Delicious! Substituted date paste as the sweetener, mixing the date paste with the warmed coconut oil. Added salted sunsflower seeds, salted pumpkin seeds, and dried white mulberries, for a slightly sweet and salty finish. Cooled on parchment paper on a cooling rack. Nice texture, crunchy and chewy. Beautiful!

  54. Regan says

    I made this a few days ago and I love it. I have been trying to go refined sugar free so this was great and it makes so much. I added pumpkin seeds instead of sunflower seeds. I love having a healthy version of granola especiallly because it’s so good on yogurt.

  55. Suzanne says

    Just started gluten, dairy and wheat free diet but was missing my usual breakfast, made this and loved it with coconut yogurt, managed to keep it to myself for a week but now my husband has checked it out and it’s disappeared so need to make another batch tomorrow.
    Amazing recipe thank you so much

  56. Abigail West says

    This is such a nice recipe! I let it go too long and it got burnt, though. It was difficult to tell when it was browned enough, so I overdid it. Next time, though, it will be spot on!

  57. Anita H says

    I’m typing this review as my granola cooks in the oven, my kitchen/apartment smells DIVINE!!!! I just took it out of the oven and I couldn’t resist tasting it, it tastes sooooo good!! I followed the directions exactly and it went really well. I used some heavy duty aluminium foil on top of my cookie sheet and it turned out really well. I would suggest anyone needing to put something on top of their baking sheet to use parchment or heavy-duty aluminium foil. I think if I used regular version it would have torn while I was breaking the granola up after it had cooled. Awesome recipe, I’m eating mine with some coconut yogurt!

  58. Robin says

    I love making my own grain free granola and have tried a few other recipes, but yours is the best! Even my husband, who has never been a big granola fan, LOVES this and eats it on his yogurt every day! I made a couple of substitutions based on what I had on hand – pepitas instead of chia, monk fruit instead of the listed sugar, and left out the coconut. I did add in dried unsweetened cranberries. This will be a regular for us – thank you so much!

  59. Tina Kegley says

    I am making this as we speak! I will let you know how it turns out. But…I almost couldn’t even get it in the oven! Way too good even before baking! I made a few modifications to lower the carb content.

  60. Martha Hurd-Call says

    How would one go about making this a soft, chewy granola cluster. Was thinking the addition of almond meal might work.

    • Support @ Minimalist Baker says

      Hi Martha! Are you thinking like a chewy granola bar? Or an energy ball-type snack?

  61. Lacey says

    Hi there, this looks so tasty. Not sure I want to buy all the nuts and seeds that it calls for, though since others have commented saying that they left out certain things and it was still delicious. Think I can leave out the flaxseed meal and chia seeds, replaced with hemp seeds since I already have them? Thanks!

  62. Jo-Ann Jewett says

    I made this primarily for my husband. His PSA went up again and I know sugar feeds inflamation. He has a serious sugar tooth. I have made regular granola for years but want to go more paleo. I tweaked the recipe a bit as granola cannot be messed up too badly by doing so. I doubled the coconut shreds, added chia seeds, flax seeds and sesame seeds. I was out of walnuts. Added majool dates and organic raisins and banana chips. I doubled the recipe but only used 1 TB maple syrup and 1 TB local honey. Otherwise it was the same. Came out very nicely and sweet. Thanks so much!! :-)

  63. Janet Ables says

    Was looking for a recipe to send a care package to my gluten free vegan daughter and came across this recipe. It turned out wonderful! I tweeked it a bit by adding a good bit of dried fruit left over from a Christmas gift and it was delicious! I hope I have enough left over to send my daughter!

  64. Anna says

    Made this today and added it to my bran flakes, it was delicious. I didn’t add the dried blueberries or sunflowers seeds said isn’t have any. The only problem I had was maybe left it in the oven for too long but I will adjust it the next time I make it.

  65. Melody says

    I made this yesterday, and love the taste. I found it to be too much syrup and was sticky, but I will tweek that next time. Great recipe. thank you.

  66. Gina Kleman says

    AWESOME! I increased the pecans and walnuts to 2 cups, the coconut oil to 1/4 cup, left out the sugar and kept the maple syrup the same. The salty-sweet combination is exquisite for all times of the day. This recipe has become a staple in our home. Thanks for sharing it.

    • Gina Kleman says

      My own note-that was too much oil. I kept the coconut oil the same this time, used the 1/4 cup maple syrup as the only sweetener, and followed the rest. Fab!

  67. Amanda says

    My mum and I are OBSESSED with this recipe – THANKS!
    Just a note for those who may be lazy or absentminded like me and forget to stir the muesli as it cools and then end up with a solid mess – pop it back into the oven for a few minutes :) lesson learnt but at least I can fix it if out happens again :p

  68. Mandy says

    This looks delicious! I’ve found since being pregnant that I am more sensitive to grains and just don’t feel good after eating them – really sucks for someone who loves granola!

    So looking forforward to eating this… it smells delicious baking!

  69. April says

    OMG! I just made this to take with in a trip and I can’t stop snacking on it. It’s soooo delicious. I made a few changes — I substituted proportional amounts of stevia (regular & some English Toffee flavor) for the maple syrup and added powdered vanilla to the dry mix. And I didn’t have flax seeds or dried fruit so I just didn’t use them. Thank you! Thank you! Thank you! I’m avoiding grains & sugar and I never imagined I could enjoy granola like this. I also don’t like to cook too much, but this was easy and was so worth every minute I spent making it. Yum!

  70. Nichole says

    Omg this is so good! Better than anything I’ve found in the store. Thank you! I’m going to be making this a bunch and sharing with friends & family.

  71. Cleo Hehn says

    I made this every week for a while back a couple of years ago, then forgot about it. I made it last month after recommending it to a friend, and now I’m on a kick again! I prefer to sub pepitas for sunflower seeds and use golden raisins as my dried fruit–they’re less expensive than a lot of other dried fruit, and their mild flavor pairs well with the nuts. I eat it with a store-bought oat granola over yogurt for breakfast. Yum!

  72. Loretta says

    A neighbor made this and shared with me. The flavor hooked me! However, I have leaky gut and I got sick from it. Knowing the probable culprits, I made it with just coconut, gluten free rolled oats and flax. It is delicious and safe for my tummy. Since oats is the only grain I eat, I don’t have to worry about grain overload. Thanks for this great snack!

    • TAG says

      Linda, that sounds like a good idea. I just got most of the ingredients today and plan on picking up the unsweetened coconut tomorrow. I’m cutting grains out of my diet 80 % of the time and was looking for a snack that was crunchy so this sounds perfect.

  73. Stacy says

    THANK YOU…THANK YOU…THANK YOU!!! Yet again you have not disappointed! This recipe is GREAT!!!! I decided to add a little extra protein by adding 2 scoops of Orgain Vegan Chocolate protein powder and it is still delicious! Thanks again!

  74. Donna in Inwood says

    A little follow-up: I’m sorry for the negativity, but this was a disappointment. It’s too hard to keep it from burning, the ratio of nuts to other ingredients is off, which leads to a finished dish that’s too heavy because of the oil in the nuts, and the syrup is not properly cooked, so it separates when you add the granola to yogurt.

    The nut ratio and the syrup could be fixed, but I don’t know about the tendency to burn — that’s a problem. My oven is a bit fast, so I set the temp a little lower and watch it carefully, as you advise in the recipe. I pulled it out several minutes shy of the first round of baking because it was getting charred, and as a result the granola never “crisped up,” as promised.

    After I added the sunflower seeds and dried fruit, the burning stopped, so maybe having a bulkier granola on the baking sheets helps.

    I don’t eat grains at all so I have some experience making grain-free granola. I have a couple of recipes I often use, but had wanted to try this as an experiment.

    In both the other recipes, the idea is similar — nuts, seeds and dried fruits — but in both, the ratio of nuts to the other ingredients is smaller, so the end product is not so heavy.

    One of those recipes is made in a dehydrator, and uses only fruit juice as a sweetener, but the other recipe uses your methodology — making a syrup on the burner and then adding it to the nut/seed mix.

    In that one, the recipe calls for the syrup to be brought to a boil and simmered for several minutes. The result is a nice, thick syrup that doesn’t separate.

    Just some constructive ideas for you. It’s a shame when a recipe like this fails and the ingredients are very expensive, which is the case here. All these nuts are price-y. I won’t be making this again.

  75. Donna in Inwood says

    Nice. I might bulk it up with some dried berries, especially since there is so much lovely stuff at the farmers market now. I have a dehydrator so it is easy to do.

  76. Jess says

    This has to be hands down the best museli recipe EVER! I have tried quite a few homemade healthy museli’s over the past couple of years but this one gets the I’ll f approval from my husband high is saying ALOT. He is not a breakfast person & doesn’t particularly like museli (cocpops kinda man if he has to eat breakfast). BUT this morning we were down to the last serve (mind you I only made it 5 days ago) & he & I were fighting for it. Not only does it taste delish, it doesn’t go soggy! Making another batch this weekend. X

  77. Harold J Potter says

    A fantastic grain free recipe! Being Keto, I didn’t use any fruit, syrup or sugar, instead using a small amount of Stevia, with a good result. I imagine with sugar etc it would be out of this world, but I found the keto version to be perfectly acceptable, especially served with some homemade cream based yogurt!! Yum :-)

  78. Michelle M says

    This was easy and delicious! Will definitely make again.
    I added 1 Tbsp vanilla and used the coconut oil. Lined baking sheet with parchment paper.
    I baked it at 325 degrees for about 20 minutes, stirred well then baked about 15 minutes more.
    Thanks for this great recipe!

  79. Brittany Cheadle says

    I have just made this and am currently waiting for it to cook in the oven! (My god! The smell filling my kitchen right now is beyond amazing) I left out the walnuts and just added a bit extra of the other nuts, I also used goji berries as my dried fruit and skipped the tbsp of sugar (don’t have a huge sweet tooth) I can’t wait to try! I’m going to have it for breakfast with slices of banana and some fresh almond or oat milk. Thank you for posting! Am so impressed :)

  80. Richard says

    Really lovely taste and texture. Tried initially with the cinnamon but my wife and I found out a little overpowering and better without. Also, worth using coconut oil as olive oil left a bit of an aftertaste. The cost of the ingredients were initially a bit on the high side but half of them (the expensive bits!) will last for ages plus once made it’ll take you a while to get through each batch. Will definitely make again

  81. Andra says

    This granola looks amazing I will have to try it!
    I never thought of making a grain free version but this looks delicious and super healthy. I wonder if I can use brown rice syrup instead of maple syrup, I find maple syrup to be a little too sweet.
    Love your blog!

  82. Richard says

    Very nice recipe but I would suggest lining your baking sheet with baking paper as leaving it to cool completely makes it set like concrete and difficult to remove.

    Also, may I suggest equivalent measurements to cups for us across the pond? Ta

    • Richard says

      As a follow up, in addition to my comment on the 10th Jan, I think the reason why this set so hard was because I originally used honey. My second batch I used maple syrup and it didn’t stick at all, (although I used greaseproof paper, just in case ?).

  83. Jo-Anne says

    I was told this week that I have to go gluten free, carb free, sugar free & starch free! I came out of my appointment feeling like I was going to starve! This recipe looks like I can have it! Yeah! Thanks so much!

  84. Doug Potter says

    I’m going to make this and use raw cow’s milk, which I have no problem with, we can still buy this in Calfornia. Almond milk would be another choice. Thanks for the recipe.

  85. Cat says

    I just made this and it is delicious!! I made mine sugar-free and added popcorn and oats and it is so good. Thank you for sharing this recipe! In addition, I would love if you could create a recipe for johnnycakes, because I have been trying to find a healthy recipe for the smooth, pancake-like johnny cakes that I used to get at a restaurant, and I just cannot find anything. Thank you!

  86. Erin says

    I just found your blog and I’m. In. Love. My body responds best to reduced amounts of grain and sugar. And what I do eat needs to be quality! Which means – I love this recipe! Could you recommend a few other faves from your site that meet the same criteria?

  87. Vanessa says

    Hi, I loved the recipe and I want to do it.
    I just have a little doubt, the measure of coconut oil is liquid ou solid? Thank you!! You´re so good!!

  88. Julie says

    I am waiting for test results to see if I am celiac. In the meantime I am preparing for a 5 week road trip with my honey. He asked just yesterday if there was a good gluten free granola that I could eat….and then I found your recipe!!! I’m going to eliminate the ground flax, though, because the meal goes rancid quickly. Thanks for your creativity.

  89. christine says

    I tried the grain free granola I used coconut oil and found it to be really greasy. I used 3 Tbsp. as the recipe said but it was still dripping with oil after cooking.. any comments?

  90. SURI says

    hi there. i am interested in making a baked, super crunchy granola bar. what can i do to one of your granola bar recipes to achieve that? thanks a lot!

  91. Rachel says

    Hi Dana! Do you think that the sugar/ maple syrup are necessary? I was wondering how you thought it might turn out without them. Thanks in advance!

  92. Gabriela says

    OMG! I´ve made this today and can´t believe how wonderful and delicious it is!!! Thank you for the great recipe!!!!!

  93. tina says

    Love this granola recipe! I will be checking regularly for recipes, live your resolution!
    Thanks for the great pics and recipes!!

  94. Barb says

    I love this recipe! Would it be possible to turn this into a bar? Do you have any suggestions on making something KIND bar-esque?

  95. Laura says

    My kids love making this with me. Even better, they love to eat it. You’re recipes are always healthy, easy to make and delicious. I’ve also made your lentil soup and dairy-free mini cheesecakes. Thank you for sharing another gem.

  96. Megan Lane says

    Would it work to substitute most of the maple syrup with coconut oil since I am avoiding sugar for health reasons? Thanks!

  97. I Ain't says

    It’s probably a bit late for questions, but after raising the heat on the oven do you put the granola back in immediately, or wait for the oven temperature to rise (which also lets the granola temperature fall)? Thanks for all the recipes, especially the gluten free ones — the GF zeitgeist had been wonderful for finding Celiac-safe foods.

  98. LiseE says

    Just made this recipe this morning! WOW! My whole smells wonderful! I used cranberries and it’s just PERFECT! With my family and friends this won’t last the day! ;) Thank you!

  99. Suzanne says

    Dana, I have made granola for years and was ready for something different. I saw the pictures on your website and knew it had to be delicious. I have made it twice this week. My family loves it!!! Thank you so much!

  100. Eleanor says

    Made this on the weekend for a brunch I was hosting. Served it with homemade yogurt and berry compote. My guests loved it and thought it was very “high end”. I added diced dried apricot and used honey as a sweetener. Delicious and very filling!

  101. Selma says

    I added a tad more sweetner in order to seduce my kids…. what can I say? But I am thrilled to report that they LOVED it. They liked it more than your Pumpkin granola although that one was delicious too as far as I am concerned. I am just glad that my kids are open to eating healthy homemade granola! they don’t even ask for store-bought stuff anymore. Si, kudos to you!

  102. Diana says

    I just took this out of the oven and it is so scrumptious I couldn’t even wait until it cooled. Thank you for this brilliant recipe!

  103. Andrea says

    So So Delicious! I’m a huge fan, thanks for this! I’ve been chopping up half an apple, warming it up in almond milk, and adding the granola. Yum yum! And a couple spoonfuls with a piece of dark chocolate is a tasty desert :)

  104. Lori S says

    I loved this granola! It was so much better than any granola I have purchased lately. I did use Kosher salt instead of sea salt. Is there a difference? Unfortunately, I went overboard with it and it was too salty. However, I am enjoying it and will just cut back next time. Used the honey instead of the maple syrup. Thanks for the awesome, wonderful recipe that is a new healthy favorite!

  105. Thea @ Baking Magique says

    Just made this granola but with a mix of different nuts and seeds; pumpkins seeds, sesame seeds, chia seeds, pecans, walnuts and buckwheat groats. It was so good and the entire house was filled with a wonderful scent! :)

  106. Carrie says

    Another great recipe…thank you! I make a lot of granola and this one is the perfect balance of crunchy and clumpy and is just sweet enough. I added maybe 1 1/2 cups of gluten-free oats and reduced the nuts a tad and it still came out great.

  107. April Powell says

    Great recipe! I made it this morning for breakfast, and it was super easy. The granola taste great with almond milk and fresh fruit, yum. I also packed it in a bag for my son. Hopefully, he likes it as much as me :).

  108. Valérie says

    I made your granola this weekend and every since there has not been a single day I haven’t had it. It is just heaven! My favorite combination: Greek yoghurt, rasberries and your granola. A winning combination.

  109. Stephanie Pritchett says

    Every email you send me is a recipe I need to make!!!! Glad you’re considering less grains this year…. selfishly I’m gluten free, so I’m psyched it means your recipes will have less gluten :) Heating up my oven now.

  110. Briana says

    Making this right now. Only issue is that is is not crisping at all and has been in way longer than the stars baking time. I used olive oil because I didn’t have coconut oil on hand. Perhaps that is why it still has a lot of moisture.

  111. Alexa [fooduzzi.com] says

    Oh, HECK yes! I always pick the nuts out of my granola first, as they are my favorite part. This looks totally delightful!

  112. Kayla says

    Talk to me about the chia seeds in here. I’ve only ever eaten them cold (smoothies, puddings, etc.), so how to they behave in granola? I usually throw flax seed in my granola so I’m super intrigued about this!

  113. Anna says

    This is nuts!!! (pun intended) I could eat it every day! Although, I have no problem consuming grains, this grain-less version of granola sounds amazing! Thanks!

  114. dishing up the dirt says

    All I can think about is how good this would be topped on ice cream! love the idea of a grain free granola.

  115. Emilie@TheCleverCarrot says

    Is it wrong that I want to rub this all over my face? OMG. The coconut. The (TJ’s!) blueberries. I’ll eat this for breakfast or a healthy snack any day!

    • Dana @ Minimalist Baker says

      yayay! I’ve been eating spoonfuls of this for a “snack” :D I think we’re on the same wavelength.

  116. Simple Green Moms says

    This is wonderful! I totally agree on the less grains. It’s challenging, but I try to limits grains to just one serving at lunch and dinner. Definitely making this for grain-free snacking =) PINNED!

  117. Bella says

    Looks yummy! I have a similar resolution which I shared on my blog as well! Guess we are all striving for better, which is wonderful! Especially with the refined sugar! Thank you for sharing this because I will definitely be making it too!!

  118. Izy says

    Ooooh yum! I’ve made a super nutty granola kind of like this before and it’s delish. I love how golden yours looks AND all those pecans: YES.

  119. Gemma says

    This is such an amazing recipe! Looks absolutely delicious and I love how healthy and hearty it looks. I’ve been looking for this kind of granola for quite a long time and yours look like the perfect one. :-)

    Great pictures too! <3

  120. Arman @ thebigmansworld says

    YES- “I’m on a mission to prove that eating healthy can be fun, taste delicious, and be disguised as indulgent.” That’s been my intent with my own blog too!

    This looks delicious and I think it would be polished off, stat.

    • vyv says

      Precisely my question! What’s wrong with grains in a balanced vegan diet?! Aren’t we kinda risking a slightly over restrictive, dare I say orthorexic, mind set? I’d also add that sugar is sugar is sugar, whether organic small batch maple syrup or supermarket (non bone char) white. Anything else is marketing and deliciousness.
      Disclaimer: I’m vegan, celiac, and eat non gluten grains three times a day. No issues with blood sugar, thyroid, weight control or cholesterol, so I understand I am speaking from a position of privilege.

      • Dana @ Minimalist Baker says

        Thanks for your concern ladies! I’m not saying NO sugar, NO grains. I’m just eating less because I personally feel better when I’m conservative in those areas. It’s obviously easy for me to go overboard with sugar/grains seeing as I have a baking blog. Also, I don’t think we need to throw around the word “orthorexic” especially since this blog isn’t a complete representation of my diet. In any case, thanks for the question! Always happy to answer questions.

      • Larry Jacobsen says

        Awesome recipe! I added hemp seeds, and removed chia seeds and sunflower seeds due to their lectin content (The Plant Paradox, Steven R. Gundry). Thanks for sharing!

  121. Lindsay says

    I’ve been looking for a grain free granola to take with us on an upcoming trip, and am so glad I stumbled on this recipe! I found it because I recently downloaded the Foodie theme and don’t think I would even know where to start without y’alls help. THANK YOU so much for taking the time to do your tutorials.

  122. Katrina @ Warm Vanilla Sugar says

    Oh man!! So many nuts!! This granola is packed with deliciousness. Perfect for weekday mornings :)

  123. Faith VanderMolen says

    I’m in love with mixing bran flakes and granola…seriously, that exact combination with some cold almond milk is da bomb. This looks amazing!

  124. Jaclyn says

    This granola looks wonderful! I’m working on cutting out grains and refined sugar and recently started making my own granola too, so this will be the next batch I try. :)

  125. Valérie says

    Great recipe! Roasted nuts always taste so much better than plain ones! This reminds me of making my own granola again with lots of cinamon and almonds. As I have never tried making it with flax or chia seeds, which I imagen to taste great in this combination, I should add them to my shopping list right away.

  126. Kathryn says

    This looks divine – and pecans are my absolute fave. This seems like it would be the perfect topping to so many things. I would just have to be careful not to eat too much. Nuts are one of those things I don’t keep in the house too often because I find they’re so snackable, I start eating and before you know it I’ve eaten the equivalent of 12 servings or something!

    xx Kathryn

  127. Jessica DeMarra says

    Eating less grains (for me anyways) is always particularly difficult in these frigid long winter months when you just want to cozy up to a hot bowl of grains but it is something I have been considering when the weather makes a turn for the better. Breakfast is probably the big struggle since I usually have hot oats but this recipe served with some warmed almond milk would be an excellent choice for a chilly morning.

    • Amy says

      Warm almond milk is such an excellent idea!
      I am giving up oatmeal for a while and I’m missing that warm breakfast but this is such a great alternative!