Simple Grain-Free Granola (2024)

Simple Grain-Free Granola

30-minute grain-free granola packed with seeds, nuts, and coconut. It’s naturally sweetened! Vegan, gluten-free, and the perfect healthy, protein-rich breakfast or snack!

Author Minimalist Baker

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US Customary – Metric

• 1/2 cup unsweetened coconut flake
• 2 cups slivered raw almonds (slivered almonds do best here)
• 1 1/4 cup raw pecans
• 1 cup raw walnuts
• 3 Tbsp chia seeds
• 1 Tbsp flaxseed meal
• 1 1/2 tsp ground cinnamon (optional)
• 2 Tbsp coconut, cane, or muscavado sugar
• 1/4 tsp sea salt
• 3 Tbsp coconut or olive oil
• 1/3 scant cup maple syrup (or sub agave or honey if not vegan)
• 1/4 cup dried blueberries (optional // or other dried fruit)
• 1/4 cup roasted unsalted sunflower seeds (optional)

• Preheat oven to 325 degrees F (162 C) and position a rack in the center of the oven.

• In a large mixing bowl, combine the coconut, nuts, chia seeds, flax seed, cinnamon, coconut sugar, and salt.

• In a small saucepan over low heat, warm the coconut oil and maple syrup and pour over the dry ingredients and mix well.

• Spread the mixture evenly onto a large baking sheet (may require two depending on size) and bake for 20 minutes. Then remove from oven, add dried blueberries and roasted sunflower seeds, and stir.

• Increase heat to 340 degrees F (171 C) and return to oven for another 5-8 minutes, or until deep golden brown.

• The coconut oil will help this granola crisp up nicely, but be sure to watch it carefully as it browns quickly.

• Once the granola is visibly browned and done cooking (about 27 minutes total for me), remove from the oven and let cool completely.

• Store in a container with an air-tight seal, and it should keep for a few weeks.