This homemade grain free granola recipe is a game changer. It results in crunchy, sweet, protein-packed clusters that are totally irresistible. You’d never know that it’s a sugar free granola (meaning it’s gluten free, paleo and keto!). This is my very favorite granola recipe, and I hope you’ll love it too. [Step-by-step VIDEO below!]
As I mentioned in this Granola Recipe, I’m all about the clusters when it comes to granola. Therefore when I set out to create a gluten free granola without oats or grains, I knew I still wanted a crunchy granola that could break into delicious chunks. This paleo granola recipe hit the nail on the head. It’s even better than store-bought granola and is a huge cost saver—the recipe makes a large batch that stays crunchy for weeks.
Ingredients & swaps
The granola is made without oats, sugar or eggs, making it a paleo, keto and vegan granola. It’s bound with melted coconut oil and nut butter instead of egg whites, and it's sweetened with monk fruit sweetener instead of sugar (although you can use sugar instead, see below).
- Raw pecans, walnuts and almonds: Nuts provide the base for this granola, lending loads of protein, fiber and healthy fats. Be sure to use raw nuts (they will toast up when baked), and make sure they’re fresh—they should have a mild, sweet smell.
- Pumpkin seeds: I love the flavor of raw pumpkin seeds (pepitas) in this granola, but you can swap them out for sunflower seeds.
- Unsweetened shredded coconut: Unsweetened shredded coconut gives the granola a subtle but delicious flavor. Don't swap in coconut flakes or coconut chips, as they won't incorporate as well into the granola.
- Flax meal and chia seeds: Flax seeds and chia seeds lend more fiber and protein, and they also help to bind the granola together.
- Coconut oil and almond butter: Coconut oil and almond butter also help to bind it together, forming clusters.
- Monk fruit sweetener (or sugar): This sugar free granola recipe is made with monk fruit sweetener. It’s an all-natural, zero-sugar sweetener, but unlike stevia, it doesn’t have an aftertaste—you can’t tell that this is a zero sugar granola! However, you can swap in sugar, maple syrup or honey if you prefer. There is also no dried fruit in this granola, meaning no added sugar.
- Cinnamon, vanilla extract and fine sea salt: The granola is flavored with a touch of cinnamon and vanilla, while salt balances all the flavors.
How to make this grain free granola recipe
The secret to getting crunchy clusters is to make the granola in a food processor. It breaks down the ingredients, allowing them to stick together when baked (it also makes the process quick and easy!). Combine all of the dry ingredients, and pulse just until the nuts are coarsely chopped.
Melt together the wet ingredients in a small saucepan or in the microwave. Pour the wet ingredients over the dry ingredients in the food processor and pulse until the mixture looks damp.
Spread the granola onto a parchment lined baking sheet and pat it firmly into a ½-inch thick rectangle.
Bake the granola on the center rack for 10 minutes. Remove the pan from the oven and stir the granola. Spread the granola back into another compact ½-inch thick rectangle and bake for 10 minutes longer, or until deep golden brown. Let the granola cool completely, then break the granola into clusters.
Storage
Store the granola in an airtight container for up to 3 weeks.
Serving suggestions
You can eat this grainless granola straight out of hand as a snack, or you can serve it with your favorite milk or yogurt (regular or dairy free) for an easy protein- and fiber-filled breakfast. The granola is also awesome over ice cream for dessert!
FAQs
Monk fruit sweetener is a fantastic zero-calorie natural sweetener that works wonderfully in granola, or you can use honey or coconut sugar.
The secret to getting crunchy clusters is to make the granola in a food processor. The food processor breaks down the ingredients, allowing them to stick together when baked.
Yes, this sugar free granola recipe is a good choice for diabetics.
Grain free granola is made from a base of nuts and seeds instead of oats. This version is bound with coconut oil and nut butter, and it’s flavored with cinnamon and vanilla.
If your granola isn’t crunchy then it didn’t bake for long enough. It should be a rich golden brown color. Also, be sure to let it cool to room temperature before serving (it will crisp up as it cools).
Recipe tips:
- A food processor is key to this grain-free granola recipe, as it breaks down the ingredients, helping them to stick together into crunchy clusters.
- Store the granola in an airtight container—I use a large half gallon Ball Jar.
- Make sure that the nuts you use are fresh—they should have a mild, sweet smell (to extend the shelf life of raw nuts, store them in an airtight container in the refrigerator or freezer).
- This sugar free granola recipe is made with monk fruit sweetener (I use Lakanto brand). It’s an all-natural, zero-sugar sweetener, but unlike stevia, it doesn’t have an aftertaste—you can’t tell that this is a zero sugar granola! However, you can swap in regular sugar, coconut sugar or maple sugar if you prefer.
- Be sure to bake the granola on parchment paper so that it doesn’t stick to the pan (I love these pre-cut parchment sheets).
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!
Other easy breakfasts to try:
- Paleo Pumpkin Muffins
- Paleo Banana Bread
- Gluten Free Granola
- Granola Clusters
- Millet & Buckwheat Granola
Watch the video!
Stay connected
I'd love to answer any of your questions and see what you're cooking!! Don't forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!
Get the recipe!
Ultimate Grain Free Granola Recipe (Paleo, Vegan, Sugar Free)
Equipment
- 1 Food processor
Ingredients
Dry ingredients
- 1 cup raw pecans
- 1 cup raw walnuts
- 1 cup raw almonds
- 1 cup raw pumpkin seeds
- ¾ cup unsweetened shredded coconut
- ¼ cup flaxseed meal
- 2 tablespoons chia seeds
- 1 teaspoon cinnamon
- 1 teaspoon fine sea salt
Wet ingredients
- ¼ cup coconut oil
- ¼ cup almond butter (or any nut butter you like)
- ½ cup monk fruit sweetener, such as Lakanto sweetener, or sugar (see the Tips)
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 325˚F (175˚C) with a rack in the center. Line a large baking sheet with parchment paper.
Combine the dry ingredients
- In a food processor, combine all of the dry ingredients. Pulse until the nuts are coarsely chopped, about 8 pulses.
Combine the wet ingredients
- In a small saucepan or microwave safe bowl, combine all of the wet ingredients. Cook over medium heat (or microwave for about 30-60 seconds), until melted. Stir until smooth.
Combine and bake
- Pour the wet ingredients over the dry ingredients in the food processor and pulse until damp, about 10 pulses.
- Scrape the granola onto the parchment-lined baking sheet then pat it firmly into a ½-inch thick rectangle (about 13-inches by 11-inches). Bake the granola on the center rack for 10 minutes.
- Remove the pan from the oven and stir the granola, being sure to move the edges towards the center. Pack the granola back into another compact ½-inch thick rectangle. Bake until deep golden brown, about 10-13 minutes longer (the longer it goes the crispier it will be, but you don’t want it to get too dark or burn).
- Place the pan on a rack and let the granola cool completely (it will crisp up as it cools). Break the granola into clusters, and devour.
Notes
- A food processor is key to this grain-free granola recipe, as it breaks down the ingredients, helping them to stick together into crunchy clusters.
- Store the granola in an airtight container—I use a large half gallon Ball Jar.
- Make sure that the nuts you use are fresh—they should have a mild, sweet smell (to extend the shelf life of raw nuts, store them in an airtight container in the refrigerator or freezer).
- This sugar free granola recipe is made with monk fruit sweetener (I use Lakanto brand). It’s an all-natural, zero-sugar sweetener, but unlike stevia, it doesn’t have an aftertaste—you can’t tell that this is a zero sugar granola! However, you can swap in regular sugar, coconut sugar or maple sugar if you prefer.
- Be sure to bake the granola on parchment paper so that it doesn’t stick to the pan (I love these pre-cut parchment sheets).
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