I love granola, and this grain-free granola is no exception. Most granola recipes are oat-based, but this one is oat-free. Regardless, it offers a sweet, nutty crunch that’s reminiscent of my most popular granola recipe. Like any good granola, it’s irresistible.
When I first heard of grain-free granola, I was perplexed by the concept. I’m a big fan of oats and whole grains, of course, and I still am. Unfortunately, I was forced to become more carb-conscious while I was pregnant to manage my blood sugar (gestational diabetes is zero fun).
This grain-free granola livened up my breakfasts and snacks during that time. It’s a kitchen staple for me to this day, and I’m always sad to run out of my most recent batch. I found the original recipe in a book by dietitian Lily Nichols called Real Food for Pregnancy. I couldn’t help but play around with it, so I’m sharing my version and some fun options with you today.
3 Good Reasons to Try Grain-Free Granola
To be fair, The Very Best Granola recipe is still the best traditional granola recipe! This one is a delicious alternative that might appeal to you for any of the following reasons:
- You want a minimally sweetened granola. The whole batch calls for just 2 tablespoons of maple syrup. (I tested it with 1 tablespoon, but it leaned too savory that way.)
- You want a lower carbohydrate granola. Some health conditions and health goals call for lower carbs. This granola is a great option.
- You’re simply curious about a tasty, nutty sprinkle to make your meals more interesting. You’re going to love it.
Serving Suggestions
A few spoonfuls of this granola will add a big dose of nutty texture to any of the following options:
Substitution & Flavoring Options
This recipe is highly adaptable to your pantry and preferences.
Nut options are listed within the recipe below. You can trade one for another as desired. Be sure to chop larger nuts like pecans. I love the recipe as written thanks to the lightly crackly texture of sliced almonds and coconut, but you could substitute chopped almonds or another nut if you’d like.
Coconut can be adjusted to suit your preference. If you don’t like coconut, replace it with another nut or seed listed within the recipe. If you love coconut, you can use up to 3 cups of coconut, and reduce the other nuts or seeds by the same amount. I prefer finely shredded coconut to the larger flakes because it offers such a nice, light texture.
Chia or flax seeds are both optional, but offer a nutrition boost. The chia seeds are more present visually and texturally, while the flax seeds are harder to detect.
Cinnamon can be omitted to let the nutty flavors shine, or replaced with Pumpkin Spice Blend for a more autumnal variation.
Recipe Tips
To make this recipe even easier, purchase chopped pecans to avoid any chopping. Be sure that all your nuts and seeds smell and taste fresh before using, because rancid nuts will ruin the flavor. This granola offers some small clumps if you let it cool completely on the baking sheet.
Please let me know how you like this grain-free granola in the comments. I hope you love it as much as I do.
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Grain-Free Granola
This grain-free granola is light, crisp, nutty and irresistible, despite being oat-free and minimally sweetened! Sprinkle some over Greek yogurt for an extra boost of flavor, fiber and plant-based protein. Recipe yields about 5 cups.
- Preheat the oven to 275 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent the granola from sticking.
- Combine the dry ingredients in a medium mixing bowl (the chopped nuts, coconut, almonds, pepitas, chia seeds, cinnamon and salt). Stir to combine, then pour in the oil, honey, and vanilla, and stir until the mixture is evenly coated. Spread the mixture evenly across the prepared baking sheet.
- Bake for 24 to 28 minutes, until the granola is golden and fragrant (don’t overbake, or it will taste too toasty). Let it cool completely on a cooling rack without disturbing the mixture; the granola will crisp more as it cools. Store the mixture in an airtight container for up to 1 month at room temperature or for up to 6 months in the freezer.
Notes
Recipe adapted from Real Food for Pregnancy by Lily Nichols.
Make it nut free: Though I haven’t tried, I’m confident that you could replace the nuts with additional pepitas or unsalted raw shelled sunflower seeds.
Make it vegan: Choose maple syrup instead of honey.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
