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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 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
Cuisine: grain free granola recipe, keto granola, paleo granola, sugar free granola
Servings: 8 cups


  • 1 Food processor


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


  • 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.


Do Ahead: The granola can be stored in an airtight container at room temperature for up to 3 weeks.
  • 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).