This grain-free granola recipe offers a crunchy, healthy, and naturally gluten-free breakfast option made with coconut flakes, almonds, pecans, and pumpkin seeds. Lightly sweetened with pure maple syrup and baked until golden, this homemade granola is perfect for yogurt bowls, snacks, and meal prep. Easy to customize, loaded with nutrients, and ready in under 30 minutes, it’s an ideal choice for anyone looking for a nutritious, low-carb, and refined-sugar-free alternative to store-bought granola. Perfect for paleo, grain-free, and clean-eating lifestyles.

Ingredients

1 1/2 cups unsweetened coconut chips or flakes
3/4 cup sliced almonds
3/4 cup whole raw pecans
1/2 cup raw pumpkin seeds (pepitas)
1 Tablespoon chia seeds
1/2 teaspoon cinnamon
Big pinch of salt
1/4 cup pure maple syrup (not pancake syrup)
1 Tablespoon coconut oil
1 teaspoon vanilla extract

Directions

Preheat your oven to 300°F (150°C). Line a half sheet pan with parchment paper or a silicone mat and set aside.
In a large bowl, combine the coconut chips, sliced almonds, pecans, pumpkin seeds, chia seeds, cinnamon, and salt. Stir to mix.
Add the maple syrup and coconut oil to a small microwave-safe bowl. Microwave for 25–30 seconds, or until the coconut oil melts. Stir in the vanilla.
Pour the maple mixture over the dry ingredients and mix thoroughly to coat everything evenly.
Spread the mixture in an even layer on the prepared baking sheet.
Bake for 15–20 minutes, stirring twice, until the coconut and almonds are golden (be careful not to over-brown). The granola will crisp up as it cools.
Allow to cool completely on the baking sheet before transferring to an airtight container or zip-top bag. It will stay fresh on the counter for about four days.

Table of Contents

Tips

Spread the mixture evenly so the granola toasts uniformly.
For extra crunch, leave the granola untouched for the last 5 minutes of baking.
Do not over-bake; coconut burns quickly.
Let it cool fully before storing—this is what gives you big crunchy clusters.

Variations and Substitutions

Nuts: Swap pecans or almonds with walnuts, cashews, or hazelnuts.
Seeds: Use sunflower seeds or hemp hearts instead of pumpkin seeds.
Sweeteners: Replace maple syrup with honey for a thicker, stickier granola.
Flavorings: Add a pinch of nutmeg, cardamom, or a splash of almond extract.
Add-ins: Stir in dried fruit or dark chocolate chunks after baking.

FAQs

Can I make this granola completely sugar-free?
Yes—use a sugar-free maple alternative, but note that the texture may be slightly less clustered.

How long does this granola stay fresh?
About four days at room temperature, or up to two weeks in the fridge.

Can I make it ahead?
Absolutely. It freezes well for up to 3 months in an airtight container.

Is this granola gluten-free?
Yes—it’s naturally gluten-free as long as all ingredients are certified gluten-free.

Serving Suggestions

Sprinkle over Greek yogurt for a quick breakfast.
Use as a topping for smoothie bowls.
Enjoy as a snack by the handful.
Serve over baked apples or roasted fruit for a simple dessert.
Mix into trail mix with dried berries and chocolate chips.

Why You’ll Love This Recipe

Naturally grain-free and gluten-free.
Crispy, crunchy, and perfectly toasted.
Sweetened only with pure maple syrup.
Quick to prepare—ready in under 30 minutes.
Easy to customize with your favorite nuts and seeds.