Switch up your usual granola routine with this tasty chunky grain free granola recipe which is great on top of a smoothie bowl for a healthy breakfast. This grain free granola recipe was born from my craving for granola which happened to hit me at a time when we were out of oats. In their place, you’ll find sunflower seeds, coconut, almonds, and pumpkin seeds.
If you haven’t noticed, I am a huge fan of homemade granola! This grain free granola recipe was born from my craving for granola which happened to hit me at a time when we were out of oats. In their place, you’ll find sunflower seeds, coconut, almonds, and pumpkin seeds.
Whenever I get the urge to purge some of the bits of nuts, seeds, and dried fruits that we have in the pantry, I turn to homemade granola or these clusters. It’s such an easy way to make sure that none of those scraps get wasted while also making a delicious breakfast option.
Why You’ll Love this Recipe
- A delicious alternative to oat-based granola.
- Great for prepping in advance as it can be stored in an airtight container for over a week.
- The perfect sweet and salty snack that is also packed full of healthy fats and fiber.
- A quick, one bowl recipe using pantry-friendly ingredients.
Ingredients You’ll Need
- Coconut Flakes: coconut flakes make up the bulk of this grain free granola. Use coconut flakes rather than shredded coconut for this recipe.
- Seeds: I like to use a combination of pumpkin, chia, sunflower, and sesame seeds. However, you can switch it up based on what you have on hand in your pantry.
- Maple Syrup: naturally sweetens this granola.
- Coconut Oil: since coconut oil is solid at room temperature, it helps this granola form large, beautiful clumps. You can use canola or olive oil instead but will have smaller pieces of granola.
Recipe Step-by-Step with Photos
STEP 1: Preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper.
STEP 2: Add all the ingredients to a bowl and stir well.
STEP 4: transfer to baking sheet, pressing down into a smooth rectangle pancake shape. Make sure everything is smooshed together on the pan so that it forms clusters after baking. Bake for 18-20 minutes or until golden brown. Watch closely for the last couple of minutes of baking as it can burn quickly.
STEP 5: Allow to cool completely on the baking sheet. Break into large pieces and transfer to an airtight container or ziplock bag to store.
Why This Recipe is Good for You
- Almonds are one of my favorite healthy snacks because they provide so many nutrients like vitamin E, calcium, phosphorus, riboflavin, and heart healthy fats.
- Chia seeds pack a lot of nutrition into their tiny form including heart healthy omega-3 fats, fiber, and protein. Speaking of protein, chia seeds are a complete protein which means they contain all 9 of the essential amino acids.
- Even though nuts are higher in calories, research shows that eating nuts regularly does not increase your risk of weight gain. In fact, consuming nuts in place of other unhealthy foods can likely help you regulate your weight.
How to Serve
Feel free to use this recipe as a template for whatever you may have hanging out in your pantry that needs to be used up. I love eating this with some almond milk, on top of yogurt, or even sprinkled on a smoothie bowl. You can check out my post, what to eat with granola, for 21 delicious ideas!
Here are some recipes that would be great topped with some of this granola:
More Delicious Snacks You’ll Love
- Vegan Double Chocolate Banana Muffins
- Peanut Butter Cookie Dough Bites
- No Bake Chocolate Peanut Butter Oat Bars
- Healthy Pumpkin Granola
- Pineapple Cucumber Smoothie
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Chunky Grain Free Granola
Equipment
Ingredients
- 1 cup coconut flakes, unsweetened
- 3/4 cup slivered almonds
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 3 tablespoon chia seeds
- 3 tablespoons sesame seeds
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla
- 1/4 teaspoon sea salt
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Line a 9"x11" baking sheet with parchment paper or a Silpat mat.
- In a large mixing bowl, add all of your ingredients. Stir well to combine.
- Spread onto a baking sheet lined with parchment paper or a silpat mat. Bake for 20-25 minutes or until it starts to brown. (Start checking on it at minute 17 or 18 as it can brown too quickly.)
- Allow to cool completely on the baking sheet. Break into large chunks and store in an airtight container for up to 2 weeks.
Notes
- You can use olive oil or vegetable oil in place of coconut oil, but granola will not crisp/cluster as well.
- Store in an air-tight container. Can keep up to 3 weeks after making.
Nutrition
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Comments & Reviews
Why isn’t the egg white in the ingredient list? Is that a mistake?
Sorry about that! I recently tested & updated this recipe and removed the egg white but forgot to take that out of the directions. It’s corrected in the recipe card now. Thanks for pointing it out!
Looks tasty but wondering portion size and number of servings. Also, would another vegetable oil work with this recipe instead of coconut? Thanks.
Portion size is ~1/3 cup and there are about 15 servings per recipe. (Added to recipe card above!) Vegetable oil does work, I found it just doesn’t clump together quite as well but is still very tasty.
Hi Debbie,
What is the serving size for this recipe. Thanks!
A serving is about 1/3 cup 🙂