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 Granola
Baking 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 sheet
Bowls of our amazing Grain-Free Granola made with nuts, seeds, and coconut

This granola is my new favorite. It’s

Perfectly sweet
& 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
Gold spoon in a bowl of our Simple Grain-Free Granola recipe
4.93 from 114 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


  • 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)


  • 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.


*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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My Rating:

  1. Audra says

    Turned out great! I used butter instead of oil. I didn’t have pecans so used pumpkin seeds and more sunflower seeds. Also omitted the cinnamon. But loved the outcome and great for a grain free granola. Very pleased

  2. Maria McGuigan Small says

    Fantastic recipe, I make it regularly and have for breakfast every morning with fresh berries. I do make a couple of changes – leave out the coconut sugar because it’s sweet enough without and I substitute pumpkin seeds for the sunflower seeds because I prefer them. I also substitute dried mulberries for the dried blueberries because they are lower in sugar. With the changes this does not spike my blood sugar at all, and it’s delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thank you for the lovely review and for sharing your modifications, Maria! xo

  3. Megan Nell says

    This is by far my favorite granola recipe! I’ve made it probably around 20 times. The smell alone is incredible. I usually cut the coconut sugar in half and find that it is still sweet enough. I’ve tried making it both with honey and syrup – both amazing!

  4. Peggy Chapin says

    Simple Grain-Free Granola,
    I have made Simple Grain-Free Granola several times and it is so good. I enjoy this granola on my almond, cashew or coconut yogurt with some berries almost every day. It is by far my most favorite breakfast. I used to purchase a grain-free granola at Costco. But not anymore, this granola is by far the best and is only 9.3 grams of carbs for a 1/4 cup. I have tried the recipe with syrup and honey. The honey is my favorite.

    I’ll look forward to other recipes from the minimalist baker.
    Peggy C

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you’ve been enjoying this granola, Peggy! Thank you for the lovely review! xo

  5. JD says

    Hi, can I swap the maple syrup/honey/agave for just a nut butter for the moisture? I can’t have that much sweetner.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, using more nut butter vs. a sweetener will create a more wet granola vs. sticky/caramelized.

  6. Caro says

    Now this is an interesting recipe! While I understand that you developed this recipe to fulfill your resolution to eat less grains, isn’t this in fact a glazed trail mix rather than a “granola”?

    I’m currently researching oat free granola but not necessarily grain free. I’m asking because I would like to develop a unique local product in an area that does not produce oat. Rice is probably the most widely available where I am, but other native grains in my area include maize, sorghum, Job’s tears and foxtail millet. If anyone here knows an alternative granola recipe using any of these grains, I’d appreciate more information or a link!

  7. Eva Kerridge says

    Been making this little gem for a while now. Definitely a “go to” recipe. The only change I’ve made was to hand slice my own almonds. And this time round, I used 1tspn cinnamon and 1/2 tspn pumpkin pie spice. Great as a breakfast, snack on the go or topping for yoghurt/acai bowls. Try and make it last the week!

  8. Lisa Barbee says

    One more thing. I didn’t have berries or sunflower seeds, so I used raisins and pumpkin seeds instead.

  9. Lisa Barbee says

    This recipe was very seamless. Tasted great. reminds me of the warm cinnamon nuts that you get around the holidays. Except softer and better. Next time, I will leave the chia seeds out. I don’t care for the way they feel once hydrated in my mouth.

  10. Marie Corso says

    I am one of the people who can’t eat most granolas because of oats (Wired aversion, I know!) . Loved this recipe and will enjoy it with berries and maybe some nonfat yogurt. It is delicious. Not a fan of coconut so left it out and did not miss it.
    Made almost a quart jar full. Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Kristi! Either place is fine. It will keep longer in the fridge.

  11. lesley says

    Hi! I haven’t made this yet, but back in the day there was a recipe for cereal that had spiced nuts over puffed rice and it was SO GOOD! I can’t seem to find it on the site anywhere. Do you know which recipe I am referring to?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lesley, perhaps you’re thinking of the recipe in our cookbook? We’re so glad you enjoy it!

  12. Laurel says

    Yum!! I modified by adding a small handful of diced candied ginger, 3/4 tsp ginger powder and 3/4 tsp turmeric. It is delicious!!

  13. elise chan says

    I made this the other day and it was terrific. I used hazelnuts in place of some of the pecans because that’s all I had. I like to mix the wet ingredients first and then stir it into dry ingredients and then bake. It’s more to clean up, but the results are better. I used to buy this from Costco, but making it at home is less expensive and easier. I am on a restricted diet, so I can’t have grain. Thanks again for a creative, aip-compliant recipe that works well. I know that you are committed to testing your recipes because so far, I have had great success.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed the recipe, Elise! We do take perfecting recipes very seriously around here =) Thank you for sharing! xo

  14. lara says

    woooowowoww the smell alone would win over every sceptic but the taste.. CHEF’S KISS no kidding. best of all it’s customisable so I used slivered tiger nuts instead of the almonds, added some pumpkin seeds, dried cranberries as well as cashew nuts. then I replaced the maple syrup with date syrup and BOOM we have a winner. I would def cut some sugar as it’s quite sweet but nevertheless it has the perfect balance!

  15. Dawn Gagliardi says

    I usually prefer granola with gluten free oats but gave this a try! OM2TheG, sooooo good! Dangerously delish that I will definitely have to portion it out! I normally cut back on the sugar and oil, but I was afraid to mess with this one first try. I will definitely tweak it next time as some of the reviews mentioned great success! I did only use 1/2 the maple syrup and the other 1/2 I subbed organic baby food! I also used dried cherries as that is what I had on hand!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you gave it a try and enjoyed the result, Dawn! Thank you for the lovely review and for sharing your modifications! xo

  16. JoAnn Marie Oswald says

    Why did I never do this before?? I went grain free awhile back and spent a lot of money on expensive grain free granolas – a lot of which do not use great oils in them – when i could have been making my own – and adding just the ingredients I wanted???
    This is so easy and so customizable. I pretty much made the first batch following the instructions – except cut the sweeteners down a bit – used 1T monkfruit sweenter and a little less than 1/3 cup maple syrup.
    Added chopped dried cherries. It was SO delicious on my dairy free yogurt topped with fruit.
    Second batch I experimented by adding 1 cup organic gluten free rolled oats and subbed cashews for some of the nuts in the original recipe. Poured on 3T of raw cashew butter (instead of the coconut oil) melted with 5T of maple syrup. I added 2T of cacao sweet nibs to the mix after it cooled.
    Will keep this batch in the frig because of the raw almond butter.
    Looking forward to making different variations.
    I will never buy store bought granola again!!!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy this recipe, JoAnn! Thank you for the lovely review and for sharing all your great modifications! xo

  17. JK says

    Sounds like an amazing recipe! I only have whole almonds and wondering how it would turn out when recipe says slivered are best.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, that should be fine! You could slice them in half or roughly chop for smaller pieces, if desired.

  18. Julie says

    I made this recipe twice. The first time I followed to the letter. Today, I tweaked. I used less sugar and less maple syrup (1/2 of each) and it is still sweet enough. I soaked the dried fruit (blueberries, cranberries, and currants). This made a huge difference. I also added whole flax seeds in addition to the ground. Love this recipe!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Wonderful! Thank you so much for the lovely review and for sharing your modifications, Julie! xo

  19. Michele says

    I made this grain free granola last night, my kitchen smelt fabulous. Another easy to make recipe. Next time I won’t use as much coconut oil. My plan is to make my way through all your Granolas, this is number 2. I hope I live long enough lol 😂

  20. Phaedra says

    LOVE. Smells amazing. I have gestational diabeetus lol so I swapped the sugar for Lankatao golden sugar, and used Birch Benders keto syrup (Lankatao’s is better imo) and it worked perfectly. This will be a staple even after the pregnancy!

  21. Keri cady says

    I’ve made this twice and it is wonderful. Makes 5he kitchen smell so good. Everyone loves this recipe and so easy to make. Two thumbs up

  22. LL says

    Hubs has been buying some grain free granola at Costco, $15 for a small bag. The ingredients were similar to this recipe so thought I’d give it a try. Yikes, it’s delicious. I left out the sugar and I promise you, it’s not missed. Used large flake coconut because I had it. No chia or flax, no problem. Next time I wouldn’t bake it to as dark a color but honestly, it’s really wonderful. Thanks for a great recipe.

  23. Heidi says

    This granola is very good as is – I eat it with a non dairy or right out of the container. I double the recipe so I have more of a supply, even though it is very easy to make. I have doubled the coconut oil and maple syrup – should I be doing that or is it too much? Also, could I sub monkfruit sweetner instead of coconut sugar? Thank you for your recipes. I have tried many and like them all. Just made the balance bean and sweet potato burgers last night. They are awesome.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy our recipes, Heidi! Yes, we’d suggest doubling. We haven’t tried monk fruit sweetener, but would assume it would work if it’s granulated.

  24. Ani says

    This was delicious! I followed the recipe, including the optional ingredients, and added some ground cardamom as well. This will be my go-to grain-free granola recipe.

  25. Olivia says

    My husband prefers no coconut, so I took all the coconut out except for the oil, also the extra sugar. Used honey in the sauce and slightly boiled it to make the granola crispier. I dehydrate my pecans, so I added them with the dried fruit. I also added 2 more kinds of dried fruit (1/4 c each) to replace the coconut. He uses it in his yogurt in the mornings. It turned out great, not sticky like it was in another recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Lovely! Thanks so much for sharing, Olivia. Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  26. Nita says

    I don’t see vanilla extract in the ingredients but I see it in the picture. Just wondering if it should be in it. I just made a batch and waiting for it to cool. It smells amazing! Thanks!

  27. Georgia says

    I’m so glad I’ve finally found an oat free recipe! Just a quick query though, I’m trying to reduce my sugar intake (even natural sugars like honey) , is there anything I could use to replace the maple syrup in this recipe? I figured I can use stevia to replace coconut sugar.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Georgia, perhaps a granulated stevia and liquid stevia-sweetened syrup such as Choc Zero brand? Let us know if you try it!

      • Georgia says

        Thank you for the advice! I found a sugar free maple flavoured fibre syrup in a local supermarket and used that and a stevia blend in this recipe. Also left out the dried berries. Stunned with how great this tasted with all the changes I made! Will definitely be making this again.

  28. Ingrid W. says

    This recipe has become a staple in my kitchen. I love how crunchy and tasty it is without being too sweet. I’m always looking for grain-free recipes and this one is a keeper. Easy to make substitutions depending on what I have in my pantry. Delicious with plain greek yogurt and fresh berries. Thank you MB for another great recipe!

  29. Liz K. says

    Delicious and healthy recipe that is always well received. Depending on my inventory of nuts, it is easy to vary the quantities of the nut varieties. Otherwise the recipe is very tasty as written – not too sweet and lots of texture. Great with fresh fruit and yogurt. Have been making this for years and now my children are also making this on their own. It’s a keeper!

  30. Dorthe says

    I didn’t have all the exact ingredients, but used walnuts, almonds and cashews, barley and exchanged the sunflower seeds for pumpkin seeds, as this is what i had in my cupboard. It turned out fantastic so definitely going to be a stable in my pantry – thank you.

  31. Jasmine says

    This granola was pretty easy to make, you just have to keep an eye on it towards the last 5 mins of the first bake and eye it to your level of brown on the second bake. I just made it while prepping my lunch for today and added some cacao nibs and dried cherries (instead of the blueberries). Also, I subbed pumpkin seeds for pecans on the first bake. Thank you! I’ll be eating this with my yogurt and now have an oats/grain-free option.

  32. Elena says

    This is a great base recipe. I love the flavor with the maple and cinnamon. I found that the walnuts in the recipe tasted a little meaty and not as good, next time I’ll omit and add more almonds/pecans. Do you know why they might taste meaty in the recipe or what I can do to reduce that.

    Anyways a lovely recipe, thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Elena, we wonder if they were not fresh? If the oils oxidize, walnuts can taste a little funky.

  33. 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.

  34. 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!

  35. 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.

  36. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

        • Avatar for Dana @ Minimalist BakerSupport @ 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

  37. 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.

  38. 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.

  39. 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!

  40. 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.

  41. 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.

  42. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  43. 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.

  44. 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.

  45. 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.

  46. 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!

  47. 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.

  48. 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!

  49. 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.

  50. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  51. 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.

  52. 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!!!

    • Avatar for Dana @ Minimalist BakerDana @ 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.

  53. 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.

  54. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  55. 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!

  56. 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?

  57. 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.

  58. 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!

    • Avatar for Dana @ Minimalist BakerDana @ 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!

  59. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  60. 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!

  61. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  62. 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! :)

  63. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  64. Lany says

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

  65. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  66. 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!

  67. 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!

  68. 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.

  69. 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.

  70. Joy Paul says

    Delicious! I made a keto version of this using this alternative homemade honey recipe ( 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.

  71. 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!

  72. 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.

  73. 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!

  74. 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.

  75. 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!

  76. 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!

  77. 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.

  78. 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.

  79. 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 ?