Grain-Free Granola Recipe | Paleo-Friendly Granola


Whether you’re for a paleo diet or merely trying to reduce consumption of grains, this grain-free granola recipe may be a delicious topping for yogurt or oatmeal, or served by itself to be a healthy snack.

Many everyone has made the shift to the grain-free diet when they realize their food allergies and sensitives are actually related to their consumptions of grains. As a result, the necessity for grain-free recipes has risen, thus, making this types of granola recipe more popular than ever.

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We believe regardless of whether you’re not quitting grains, you’ll love this grain-free granola recipe due to the best way tasty it is. The amalgamation of coconut flakes, pecans, and almonds using the chia seeds and pumpkin seeds makes slideshow flavorful, crunchy granola that may be absolutely irresistible.

Once you combine the nuts and seeds together, they’re coated in maple syrup, coconut oil, vanilla, and cinnamon for sweetness and fragrance, giving this grain-free granola its tantalizing touch.

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We love adding this paleo granola recipe into a bowl of oatmeal for that deliciously sweet and crunchy topping. We’ve also were built with a number of this grain-free granola by using a glass of almond milk to get a hearty snack.

For greatest results, we advise cooling the granola completely before storing it in a very ziplock bag or airtight container. The granola should stay fresh for Several days at room temperature.

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Cook time: 20 minutes

Prep time: 10 minutes

Idle time:


Servings: cups

Unit: MetricUS Imperial


  • 1 1/2 cups unsweetened coconut chips/flakes
  • 3/4 cups sliced almonds
  • 3/4 cups whole raw pecans
  • 1/2 cup raw pumpkin seeds pepitas
  • 1 tbsp chia seeds
  • 1/2 tsp cinnamon
  • big pinch of salt
  • 3 tbsp Pure maple syrup
  • 1 tbsp coconut oil
  • 1 tsp vanilla extract


  1. Preheat the oven to 300F and line a baking sheet with a sheet of parchment paper.
  2. To a big bowl, add some coconut chips/flakes, almonds, pecans, pumpkin seeds, chia seeds, cinnamon, and salt. Stir everything together combine.
  3. Pour the maple syrup and coconut oil towards a normal size bowl and warmth inside the microwave for A short period. Stir the melted coconut oil and syrup together, then stir inside vanilla extract.
  4. Pour the maple syrup mixture all around the granola ingredients, then stir to obtain everything well-coated.
  5. Spread the granola out on your prepared baking sheet and bake for Fifteen to twenty minutes, stirring the granola a few times as it is often baking. The moment the coconut and almonds will golden, the granola must be ready.
  6. Let the granola cool completely and crisp up before storing inside a ziplock bag or airtight container.

Additional information

Recipe adapted from

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