Grain-Free Granola (Gluten-free, Paleo)

April 5, 2013

Grain-Free Granola (Gluten-Free, Paleo)

When I set out to make this granola, I didn’t expect it to be quite so phenomenal. It annoys the heck out of me when I see food described as addictive (or worse yet, “addicting”), but this granola is seriously a healthy form of paleo crack.

First of all, it’s completely gluten and grain-free – no oats in sight! It’s sweetened only with honey. And something magical happens when the cinnamon and vanilla flavours combine. This versatile granola (you can sub in the nuts and dried fruit that you have on hand) is crunchy, sticks together in gorgeous golden clusters, and makes the perfect snack. Grab a handful, layer it with some yogurt or crème fraîche, or eat it like you would cereal. I just can’t get enough of this stuff!

Grain-Free Granola (Gluten-Free, Paleo) 3

Grain-Free Granola (Gluten-Free, Paleo) 2


(Makes 5 cups of granola)

  • 2 cups nuts (I used 1 cup walnuts, 1/2 cup pecans, and 1/2 cup slivered almonds)
  • 1/2 cup pumpkin seeds
  • 1 cup coconut flakes/chips, unsweetened
  • 1 cup dried fruit (I used 1/2 cup cranberries and 1/2 cup raisins)
  • 1/4 cup coconut oil
  • 1/2 cup honey
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 egg white, whisked until frothy


1. Preheat oven to 300 degrees.

2. Line baking sheet with parchment paper.

3. Combine coconut oil and honey in a small saucepan over low heat. Heat, stirring, just until combined. Take off heat. Stir in salt, vanilla, and cinnamon. Set aside.

4. Combine nuts in a food processor and pulse a couple of times just to roughly break them up. Transfer nuts to a large bowl. Break apart any remaining large nuts by hand.

5. Add pumpkin seeds, coconut flakes and dried fruit to the nuts. Toss to combine.

6. Pour oil mixture into the nut mixture. Use your hands to combine everything, making sure the nuts and fruit are coated.

6. Add in egg white and combine further by hand, making sure everything is coated well.

7. Transfer granola onto baking sheet, arranging it in one even layer. Place baking sheet in the oven.

8. Bake granola for 25-30 minutes until dry and golden (you want it crisp, but do not let it burn). Rotate the pan if the granola is browning unevenly.

9. Place the pan on a cooling rack and let the granola cool completely – it crisps further as it cools.

10. Once cooled, break the granola apart into whatever sized chunks you prefer. Store in an airtight container for up to 2 weeks.

If you enjoyed this recipe, please remember to share it (pinterest, facebook, twitter, etc.). Thanks!

Shared with Real Food Wednesdays.

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{ 13 comments… read them below or add one }

Kate @ Eat, Recycle, Repeat April 9, 2013 at 4:55 PM

great photos! saving this recipe for the day I can eat nuts again…


[email protected] April 9, 2013 at 6:23 PM

Thanks! Let me know how you like it! :)


DS April 12, 2013 at 8:15 AM

Just wanted to say great job! This looks like a very delicious combination/creation and we are always psyched to see people creating real fabulous food !!!


[email protected] April 12, 2013 at 9:14 AM

Thanks for stopping by!


Josi April 16, 2013 at 12:46 PM

I just made this & it turned out great! I couldn’t get hold of coconut oil so I used olive oil which worked out fine. I used dried mango, berries & pineapple – delicious! One word of warning though to any Europeans – I think the oven temp is in Fahrenheit – nearly burnt mine! 150C seemed right.


[email protected] April 16, 2013 at 10:06 PM

Nice mix of dried fruit, sounds tasty! And yes, it is Fahrenheit, sorry to hear you almost burnt yours!


Shelly April 21, 2013 at 5:50 PM

Third time making in 3 weeks…love!!! Thank you. :-)


[email protected] April 21, 2013 at 9:27 PM

Awesome, I LOVE hearing that, thank you for commenting! :)


Dana May 7, 2013 at 7:01 AM

So very yummy & unfortunately easy to make, this will be a a new staple in my house!!
I did 1/4c honey & 1/4c pure maple syrup ( only because I didn’t want to use all my honey)
Only 1/2t of salt
& about 1t of cardamom with the 1t of cinnamon!
Thanks for the recipe!!


[email protected] May 7, 2013 at 7:26 PM

Sounds terrific, thanks for coming back to comment! :)


Lily March 11, 2014 at 7:44 PM

Hi, this looks great. As eggs are off my list of tolerated foods, can you suggest what I could use as a substitute?

Many Thanks

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Dana R. March 30, 2014 at 11:30 AM

This recipe is amazing!!! I make it every Sunday to enjoy with my yogurt throughout the week. Delicious gluten free alternative to regular oat-filled granola! Thanks for sharing!!


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