Ultimate Grain Free Granola Recipe (Paleo, Vegan, Sugar Free)
This homemade grain free granola recipe is a game changer. It results in crunchy, sweet clusters that are totally irresistible. You’d never know that it’s a sugar free granola (meaning it’s gluten free, paleo and keto friendly!). The granola is sweetened with monk fruit sweetener, which is an all natural zero-sugar sweetener. However, you can use sugar, maple syrup or honey if you prefer. The secret to getting crunchy clusters is to make the granola in a food processor—this breaks down the ingredients and helps them stick together. Serve the high-protein granola straight out of hand as a snack, or with your favorite milk or yogurt for breakfast.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Breakfast
Cuisine: grain free granola recipe, keto granola, paleo granola, sugar free granola
Servings: 8 cups
Dry ingredients
- 1 cup raw pecans
- 1 cup raw walnuts
- 1 cup raw almonds
- 1 cup raw pumpkin seeds
- ½ 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
Combine the dry ingredients
Combine the wet ingredients
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.
Do Ahead: The granola can be stored in an airtight container at room temperature for up to 3 weeks.
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).