Homemade Grain Free Granola

by Ashleu Schuering on August 1, 2025 0 comments

There’s no need to frontload your day with sugary carbs thanks to my easy Grain-Free Granola recipe. Naturally sweetened, refined sugar-free, and packed with fiber, protein, and heart-healthy fats, this wholesome oat-free maple granola is just as good as your favorite store-bought brand, but cheaper and better for you!

I’ve always been a fan of sweet, crispy, crunchy, breakfast-y snacks—from classic cinnamon raisin granola and honey granola clusters to creative takes like chunky monkey granola and cinnamon apple pie granola, some kind of the beloved oat cereal is almost always lurking in my pantry. But, I might’ve found a new favorite with this grain free granola.

It has the same simple method, satisfying crunch and nostalgic flavor profile as my maple pecan granola, but with no oats. Instead, a quartet of nuts is bolstered by a terrific trio of seeds, tossed with a cozy-sweet combo of vanilla, maple, and cinnamon, and baked for a fantastically crunchy, supremely satisfying snack with serious staying power.

Whether you douse it in milk, use it to top peanut butter chia pudding or sweet quinoa breakfast bowls, or eat it by the handful, this naturally grain free, oat free, and gluten free granola is certain to become a staple. It’s as yummy as fancy store-bought brands like Purely Elizabeth, but this delicious DIY can be made at home for a fraction of the price!

Can’t get enough granola goodness in your life? I see you. Check out my healthy chocolate coconut granola, s’mores dessert granola, and peanut butter & jelly granola next!

Why You’ll Love This Grain Free Granola Recipe

Deliciously All-Natural – With no artificial colors, preservatives, or flavors and no refined sugar, my oat free granola is a clean-eating all-star!
Wholesome & Hearty – Nuts and seeds are known for being packed to the brim with heart-healthy fats, plant-based protein, fiber, and other essential nutrients. They also make up the bulk of our grain free granola recipe! Considering these three macros are associated with increased satiety, you can rest assured that with every handful you’re getting a hefty dose of wholesomeness that’ll help fill you up.
Versatile & Budget-Friendly – Rather than spending approximately $1/ounce on store-bought oat-free granola (that’s $16 per pound!!!), you can make my homemade version for just half as much—or less. Better yet, you can put this stuff on everything—from smoothie bowls and oatmeal to yogurt and ice cream sundaes and everything in between! Read on below for more ideas.

Nutritional Deep Dive

This grain-free granola is a nutrient-dense, whole-food option that fits beautifully into paleo-inspired, gluten-free, and clean eating lifestyles. Each ¼ cup serving provides 188 calories, 15g of fat, 11g of carbs, 3.5g of protein, and 2.6g of fiber—a satisfying macro profile for a crunchy snack or breakfast topper.

The healthy fats come primarily from raw nuts, seeds, and coconut oil, helping to keep you full and energized. Flaxseed meal and quinoa provide fiber and plant-based protein, while a touch of maple syrup and dried fruit adds natural sweetness without refined sugar. It’s a great option for those looking to avoid grains while still enjoying a sweet, crunchy granola.

To add more protein, you have a few options:

Stir in a scoop or two of collagen peptides or unflavored protein powder before baking—they dissolve easily and won’t affect the crunch.
Use hemp hearts and chopped peanuts in place of the quinoa and pecans for a plant-based protein boost.
Serve with Greek yogurt or cottage cheese.

To increase fiber:

Add chia seeds or more flaxseed meal for a boost of soluble and insoluble fiber.
Mix in a tablespoon or so of psyllium husk—just a small amount is all you need to thicken the mixture and increase fiber content.
Use dried figs or prunes instead of lower-fiber fruits like raisins.

To reduce fat and calories:

Cut back on nuts slightly, increasing the quinoa and pumpkin seeds for a lighter mix.
Use less coconut oil (you can reduce by 1–2 tablespoons without losing binding power).
Choose lower-sugar dried fruits like freeze-dried berries or skip them entirely.

To lower carbs and sugar:

Reduce or replace the maple syrup with monk fruit syrup or another sugar-free alternative.
Omit the dried fruit or replace with extra unsweetened coconut chips or cacao nibs for crunch without added sugar.
Add more nuts/seeds and use fewer coconut flakes to reduce overall carb count.

Ingredients & Substitutions

As promised, you don’t need much to make my grain-free granola. Here’s what to grab:

Raw Pecans, Walnuts, & Cashews – My favorite nut trio! Pecans offer rich, buttery flavor and healthy fats, walnuts add bitter, earthy depth and are high in omega-3s, and cashews lend a creamy texture and natural sweetness.
Unsweetened Coconut Flakes – For natural sweetness, a toasty crunch, and healthy fats without any added sugar.
Pumpkin Seeds – Their slightly nutty, earthy flavor balances the sweetness from the coconut and dried fruit. Pepitas are also rich in magnesium, zinc, and plant-based protein. Consider reaching for sprouted pumpkin seeds to increase nutrient absorption.
Quinoa – Though it’s technically a seed, quinoa acts like a grain when toasted, lending a satisfying texture and subtle nutty flavor. It’s also naturally gluten-free and provides a complete source of plant-based protein.
Flaxseed Meal – In grain-free granola, flax helps bind ingredients together and adds a mild, nutty flavor—not to mention omega-3 fatty acids, fiber, and lignans, which support heart health, digestion, and hormone balance.
Coconut Oil – A touch of oil binds the granola ingredients together while giving everything a crispy, golden texture when baked. If you use unrefined coconut oil, it also adds a subtle tropical flavor.
Maple Syrup – This unrefined syrup helps bind, sweeten, and caramelize the granola, all while offering a lower glycemic index and more trace minerals than white sugar. Other liquid sweeteners like agave nectar, honey, or date syrup can also be used.
Vanilla Extract – A classic addition to desserts, vanilla adds an aromatic warmth and sweetness. Feel free to use an equal amount of vanilla paste or powder.
Ground Cinnamon – This warming spice adds a cozy, familiar flavor profile and helps boost the sweetness without adding extra sugar.
Salt – To balance out the sweetness and awaken the full flavor potential of our nuts and seeds.
Dried Fruit of Choice – Optional, but lovely for a bit of chew. Feel free to experiment—raisins, sultanas (golden raisins), currants, and cranberries are all perfectly sized, but chopped dried apricots, peaches, prunes, figs, apples, or dates would also be delicious!

How To Make Grain Free Granola

Preheat your oven to 300°F and line a baking sheet with parchment paper. While the oven heats, roughly chop the pecans, walnuts, and cashews, then toss them into a large mixing bowl. Add the coconut flakes, pumpkin seeds, quinoa, and flaxseed meal, and give everything a good stir to combine.

In a separate bowl or measuring cup, whisk together the melted coconut oil, maple syrup, and vanilla extract. Pour the mixture over the dry ingredients, then sprinkle in the cinnamon and salt. Stir until everything is evenly coated and nicely mixed.

Spread the granola out onto your prepared baking sheet in an even layer. Bake for 25 minutes, stirring halfway through. If you’re using dried fruit, add it in at the 15-minute mark when you stir.

Once it’s golden and toasted, take the granola out of the oven and let it cool completely on the baking sheet—it will crisp up as it cools. After that, break it into clusters and store it in an airtight container.

chopped pecans, walnuts, and cashews in a bowl.

dry oat-free granola ingredients added to a mixing bowl before mixing.

Optional Variations

The great thing about homemade grain free granola is you get to make it however you like! Here are just a few ideas to get you started:

🥜Swap Nuts – Feel free to use whatever nut mix you like, swapping in or adding peanuts, almonds, pistachios, macadamia nuts, or brazil nuts.
🍫 Chocolate Lover’s – Stir in cacao nibs before baking or mix in mini dark chocolate chips once cooled for a rich, chocolatey treat.
🍂 Warm Spice – Swap out the cinnamon for a chai spice mix or pumpkin pie spice to give the granola cozy seasonal vibes.
🍋 Citrus Zing – Add a teaspoon of grated orange or lemon zest to the wet mixture before baking for brightness.
🥥 Extra Coconutty – Mix in ½ teaspoon of coconut extract or add a few tablespoons of desiccated coconut for even more tropical flavor and creamy texture.
🌰 Nut-Free – Replace the nuts with more seeds (like sunflower and hemp), coconut flakes, and crunchy quinoa puffs for a school-safe, allergy-friendly option.
🌶️ Sweet & Spicy – Add a pinch of cayenne or chili powder to the mix for a sweet-heat combo that pairs surprisingly well with the maple and cinnamon.

Did you come up with any brilliant grain-free granola variations the world should know about? Let me know in the comments below or tag me on your social media posts so I can cheer you on!

Expert Tips

Toast it low and slow. Baking at 300°F ensures the granola gets golden and crispy without burning the nuts or coconut. Higher heat might brown the edges too fast and leave the center underdone.
Don’t skip the stir. Stirring halfway through the bake helps everything toast evenly and prevents clumping in just one spot—especially important if you’re adding fruit mid-bake.
Let it cool completely. Granola continues to crisp up as it cools. Make sure it’s fully cooled and completely dry before transferring to a storage container. Any leftover moisture or accumulated condensation can lead to sogginess and spoilage. Resist the urge to pack it away early, or you’ll end up with chewy clusters instead of that satisfying crunch.
Size matters. Chopping the nuts into similar sizes ensures even baking and a better texture. Leave a few bigger pieces for that classic cluster-y granola feel. Do your grocery budget a favor and opt for nut pieces rather than fancy nut halves—not only will you have to chop less, you’ll also get to spend less!
Customize your clumps. For chunkier granola, press the mixture down firmly into the pan before baking and don’t stir too vigorously when cooling.

Serving Suggestions

This grain-free granola is endlessly versatile—here are a few of my favorite ways to enjoy it:

Sprinkle it over peanut butter and jelly oatmeal, smoothie bowls, or Greek yogurt chia pudding bowls for a crunchy, satisfying contrast.
Layer it into a parfait with fresh fruit and Greek yogurt fruit dip for an easy, no-bake dessert.
Toss a handful into trail mix with extra nuts, seeds, or dark chocolate chunks for an on-the-go energy boost.
Serve it with warm almond milk like cereal—it softens slightly but still keeps a lovely crunch.
Top apple crisp baked apples or air fryer peaches with oat free granola and a drizzle of honey for a cozy, wholesome treat.
Pack it in homemade lunchables as a healthy, sweet treat to act as dessert.

Storage Instructions

Let the granola cool completely before storing to keep it nice and crisp.
Transfer it to an airtight container or jar and keep it at room temperature for up to 1 week.
For longer storage, pop it in the refrigerator for up to 1 month—this helps preserve freshness and crunch, especially if you added dried fruit.
You can also freeze it for up to 3 months in a sealed freezer-safe bag or container. Just let it thaw at room temp before enjoying!
🎁 DIY Gift – For a a thoughtful holiday gift, teacher thank-you, or hostess treat, scoop your cooled granola into small mason jars (8–12 oz is perfect), then tie a piece of twine or ribbon around the lid. Add a handwritten tag with the flavor name (e.g. “Maple Vanilla Grain-Free Granola”) and a short serving suggestion like “Perfect on yogurt or by the handful!” For an extra-special touch, slip in a mini wooden scoop or a sprig of fresh rosemary or dried cinnamon stick under the ribbon for a festive, aromatic vibe.

FAQs

Is grain-free granola good for you? Is grainless granola good for you?

Yes—grain-free or grainless granola can be good for you, especially when it’s made with whole food ingredients like nuts, seeds, coconut, and a minimal amount of natural sweeteners. It’s typically high in healthy fats, fiber, and plant-based protein, making it a satisfying, nutrient-dense option. Just keep in mind that it can be calorie-dense, so portion size matters!

What is grainless granola?

Grainless granola is a crunchy, cereal-like mix offering all the texture and flavor of traditional granola—just made without any grains like oats, rice, or wheat. Instead, it’s typically made with a combination of nuts, seeds, coconut, and natural binders like flax or chia.

What is the healthiest type of granola?

The healthiest type of granola is one made with whole, minimally processed ingredients and low added sugar. A good rule of thumb: the shorter the ingredient list and the more fiber, protein, and healthy fats it contains, the better. Look for granolas that are rich in nuts, seeds, and whole grains (or grain-free alternatives), and sweetened naturally with things like maple syrup, honey, or dates—in small amounts. Homemade granola is often the healthiest option since you can control exactly what goes in!

Is grain free granola keto?

Grain-free granola can be keto-friendly, but it depends on the ingredients—especially the sweeteners. Traditional grain-free granolas made with nuts, seeds, and coconut are low in carbs, but if they include maple syrup, honey, or dried fruit, the carb count may be too high for a strict keto diet. To keep it keto, use sugar-free sweeteners like monk fruit or erythritol and skip the dried fruit. Always check the net carbs per serving using a nutritional calculator to be sure!

Is grain free gluten free?

Grain-free is often gluten-free, but not always. While removing grains like wheat, barley, and rye (which contain gluten) typically makes a recipe gluten-free, cross-contamination or the use of ingredients like malt extract or non-certified oats can still introduce gluten. This grain free granola recipe should be safe for celiacs, so long as none of your ingredients were processed in facilities that also process gluten-containing ingredients.

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