Gluten-Free Recipes

Grain-Free Granola Recipe – Gluten-Free

Grainless granola

Do you love granola but are looking for a recipe without grains and sugars? Try our grain-free granola recipe! This healthy recipe is loaded with healthy fats and proteins — plus, it tastes great! The raw nuts and seeds in gluten-free granola helps to boost your energy levels and keep you feeling full. Serve our grainless granola as a cereal with almond or coconut milk, or parfait-style with organic yogurt and berries.

 

Advanced Plan approved

Core Plan approved

Prep Time

5 minutes

Cook Time

20–25 minutes

Yield

6–10 servings

Do you love granola but are looking for a recipe without grains and sugars? Try our grain-free granola recipe! This healthy recipe is loaded with healthy fats and proteins — plus, it tastes great! The raw nuts and seeds in gluten-free granola helps to boost your energy levels and keep you feeling full. Serve our grainless granola as a cereal with almond or coconut milk, or parfait-style with organic yogurt and berries.

 

Advanced Plan approved

Core Plan approved

Grain-Free Granola Recipe – Gluten-Free

Ingredients

  • 2 cups nuts (any combination of walnuts, pecans, and almonds – slivered work best)
  • ½ cup raw pumpkin seeds
  • 1 cup large coconut flakes, unsweetened
  • ¼ cup coconut oil
  • ¼ cup erythritol like Swerve or spoonable stevia to taste (about 1 – 1 ½ teaspoons)
  • 1 teaspoon fresh grated ginger or ¼ teaspoon ground ginger
  • 1 teaspoon sea salt
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 organic egg white, whisked until frothy
  • 1 cup dried fruit like unsweetened cranberries, raisins, or dates (Core Plan only)

Instructions

  1. Preheat oven to 300 degrees. Line baking sheet with parchment paper.
  2. Melt coconut oil in a small saucepan over low heat. Take off heat and stir in ginger, salt, vanilla, and cinnamon. Set aside.
  3. Combine nuts in a food processor and pulse several times to chop the nuts roughly. Transfer nuts to a large bowl. Pull out any large chunks and re-process.
  4. Add pumpkin seeds and coconut flakes to the nuts. If you’re using dried fruit, add them as well. Toss to combine then pour the oil mixture into the nut mixture and mix well.
  5. Whisk egg white and pour over mixture and combine with a spoon or your hands, making sure everything is coated well.
  6. Transfer granola onto baking sheet, spreading it out into one even layer.
  7. Bake granola for 20–25 minutes until dry and golden — watch it closely so it doesn’t burn. You may need to rotate the pan if it is growing unevenly.
  8. Remove the parchment from the hot pan and let the granola cool completely. The granola will get even crispier as it cools.
  9. When the granola is cool, break it up into chunks. It can be stored for up to two weeks in an airtight container.