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.
Servings: 8 cups
Equipment
- 1 Food processor
Ingredients
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
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
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).
Loved this recipe? Check out for @nickisizemore for more!