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Chunky Grain Free Granola

Switch up your usual granola routine with this delicious vegan chunky grain free granola recipe which is great on top of a smoothie bowl for a healthy breakfast. This 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.
Course Breakfast, Snack
Cuisine American
Keyword grain free granola, granola clusters
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 15 (1/3 cup) servings
Calories 188kcal
Author Deborah Davis


  • 1 cup coconut flakes
  • 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


  • 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 the rest of your ingredients. Stir in the egg white until everything is mixed well.
  • 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.


  • 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. 
  • Recipe adapted from this Grain-Free Granola from The Primalist


Serving: 1/3 cup | Calories: 188kcal | Carbohydrates: 12g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 43mg | Potassium: 158mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4IU | Vitamin C: 0.2mg | Calcium: 63mg | Iron: 1mg