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An easy low-sugar grain-free granola recipe with huge nut and seed clusters. This paleo granola uses coconut flakes and a variety of nuts and seeds like cashews, almonds, pumpkins seeds, and ground flax, and is sweetened with only a touch of maple syrup. 

Simply put, this grain-free granola is irresistible! It’s sweet and satisfying, while still being nutritious. While it’s not you’re traditional granola made with oats, I have a feeling you won’t even miss them. It may even be your new weekly staple!

Easy Grain-Free Granola

This recipe couldn’t be easier! Basically, you’re mixing everything together in a bowl, then spreading it out on a baking sheet to toast up golden brown in the oven. All it needs is five minutes of prep work and a little bit of time in the oven, and you have crunchy maple-coated nut and seeds clusters ready for you to enjoy.

Plus, you don’t have to have every ingredient. Granola is very forgiving, meaning you can use whatever nuts and seeds you have on hand. Just keep the amounts the same. I use a combination of cashew, slivered almond, sunflower seeds, pumpkin seeds and coconut flakes as the base. Combining these with ground flax, a touch of maple syrup and coconut oil helps everything bind together. That being said, for big granola clusters, arrowroot starch (or tapioca starch) is key! It acts as a blinder, holding all the nuts and seeds together.

Ways to Enjoy

There are so many ways to eat this grain-free granola! Think of it as a healthy fat to balance out a meal or a way to add flavor and crunch.

    • As is! It makes for a satisfying sweet snack.
    • Top yogurt (dairy-free or regular)
    • Serve with plant-based milk
    • On top a smoothie or smoothie bowl
    • Paired with berries or other fruit
paleo grain-free granola with maple and coconut oil
paleo grain-free granola with maple and coconut oil

Why Grain-Free?

But you might be wondering, why no grains?

First, let me make it clear, I have no problem with grains and believe they can be a part of a healthy, balanced diet. I talk a lot about creating a balanced plate and combining protein, healthy fats and fiber-rich carbs at each meal. This can be challenging for people, especially when it’s easy to gravitate towards carb-heavy breakfast foods and snacks. Think oatmeal, toast, granola, oat milk lattes, crackers, chips, etc.

But that’s a lot of grains. Especially if you’re topping your oatmeal or toast with oat-based granola and sipping an oat milk latte on the side. Swapping out your traditional granola for grain-free granola made with a variety of healthy fats like nuts, seeds, and coconut makes gives you a balance of healthy fats, protein, and fiber-rich carbs. In turn, you’re stabilizing your blood sugar, adding in a variety of nutrients, and you’ll feel more satisfied!

yogurt topped with paleo grain-free granola and bananas

IF YOU LOVE THIS Grain-free granola recipe, YOU’LL ALSO ENJOY…

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Grain-Free Granola

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An easy low-sugar grain-free granola recipe with huge nut and seed clusters. This paleo granola uses coconut flakes and a variety of nuts and seeds like cashews, almonds, pumpkins seeds, and ground flax, and is sweetened with only a touch of maple syrup.

  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: About 5 cups 1x

Ingredients

Scale

1 cup cashews 

1 cup slivered almonds 

1 cup coconut flakes

½ cup pumpkin seeds

½ cup sunflower seeds (or more pumpkin seeds)

⅓ cup ground flax 

3 tablespoons maple syrup

2 tablespoons melted coconut oil

1 teaspoon vanilla extract

½ teaspoon cinnamon

½ teaspoon sea salt

2 tablespoons arrowroot starch*

Instructions

Preheat the oven to 325F. Line a baking sheet with parchment paper.

Add the cashews to a medium bowl, use the back of a jar to carefully break apart the cashews. You can also do this in a food storage bag or leave them whole. Add in the slivered almond, pumpkin seeds, sunflower seeds, and coconut flakes. Mix until the ingredients are evenly distributed.

Add in the maple syrup, melted coconut oil, vanilla, cinnamon, and sea salt. Mix to combine. Add in the arrowroot (see notes) and mix until the ingredients are coated.

Pour the mixture onto the prepared baking sheet. Use a spatula to spread into a compact but thin layer. Similar to a granola bar in that you want everything touching. Place in the oven for 25-30 minutes rotating the tray halfway through.

Remove the tray from the oven and let the granola cool completely before breaking it apart. This creates big clusters. To speed up the cooling time you can place the tray in the freezer after it’s been out of the oven for 5-10 minutes.

Store the granola in an airtight container on the counter or in the fridge for 3 weeks or in the freezer for 3 months.

Notes

*I’ve tested this recipe using arrowroot, without arrowroot, and almond flour. For the biggest clusters use arrowroot (this can be replaced with tapioca starch). You can also omit the arrowroot and still get big clusters by letting it cool completely on the tray. The almond flour didn’t do much in for holding the clusters together.

 

DID YOU MAKE THIS RECIPE?

I’d love to hear how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #nourishedbynutriton.