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This is the best grain-free granola recipe made with crunchy raw nuts, seeds, and nut butter for a nutritious breakfast or snack. This recipe uses the best ingredients and is naturally gluten-free, paleo, and vegan.

Looking for other granola recipes to try? Try this vanilla almond granola or healthy pumpkin spice granola next.

grain free granola in a glass weck jar on a cutting board
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I’m comin at ya with another gluten-free, dairy free and refined sugar free recipe!

Are you a granola lover!? Because I 100% am. I’ve always loved granola but never liked all the extra ingredients and added sugar in the typical store-bought kind. I started making my own granola, like vanilla almond granola and chocolate peanut butter protein granola.

This recipe is for you if you’re a grain-free eater, follow a paleo diet, or just want to try a different variation on granola!

Looking for more easy breakfasts that are gluten-free and paleo? Next time try our gluten free morning glory muffins.

grain free granola ingredients measured out on a white table

What is grain-free granola made of?

Here are the simple ingredients for this homemade paleo granola mixture. Most are pantry staples and easy to find in the grocery store. Jump down to the recipe card for exact measurements.

  • Cashews: Raw, unsalted cashews are best. You can buy raw nuts in bulk from or Thrive Market!
  • Pecans: Use unsalted and raw pecans. You could swap this for almonds or walnuts if you prefer.
  • Coconut flakes: Make sure you get the unsweetened flakes. We really like Bob’s Red Mill.
  • Nut Butter: Any kind of nut butter like cashew butter or almond butter is good. Just note that if you use peanut butter it will still be grain free, but it won’t be paleo.
  • Seeds: We’re using a combination of flax seeds and chia seeds. They’re full of fiber and healthy fats.
  • Maple syrup: There’s only a little bit of maple in this recipe, but if you want a completely sugar free recipe, just omit this.
  • Coconut oil: This helps the recipe get chunky and adds even more healthy fats.
  • Cinnamon: The richness and warmth this adds to the grain free granola brings so much flavor.
  • Vanilla and salt: Kosher or sea salt helps balance the flavors and add subtle vanilla to deepen the flavor.

How to Make Grain-Free Granola

The full printable recipe is below, but let’s walk through the steps to make the best homemade granola, with some photos and a video so you have a clear idea of what to expect. Follow these step-by-step instructions to make sure they turn out every time.

  1. Whisk together the wet ingredients including melted coconut oil, maple syrup, cashew butter, cinnamon, vanilla extract, and salt. Add the dry ingredients including cashews, pecans, chia seeds, flax seed, and coconut flakes, and mix well to completely coat.
  2. Spread the mixture evenly onto a prepared baking sheet in an even layer and bake at 300°F for 45 minutes, stirring every 15 minutes to avoid burning.
  3. Once the granola is golden brown and is done cooking, remove it from the oven and let cool completely to get crisp.

Is Grain-Free Granola A Healthy Food?

Grain-free granola is a delicious breakfast option because it’s full of healthy fats, protein, and fiber. It also delivers minerals like magnesium.

Bonus points because it doesn’t include any ingredients that tend to cause inflammation in the body (gluten, dairy, sugar) so I can continue to keep that in control but also indulge in one of my favorite recipes I grew up on. With struggling with IBS and other chronic inflammation symptoms, having a recipe like this is so nice!

close up of chunky grain free granola in a glass jar

Video: Watch How to Make Grain-Free Granola

How to Serve Grain-Free Granola

The best part is that there are so many ways to eat this simple paleo granola! Here are a few things I like to eat with paleo granola:

  • On top of dairy-free yogurt (i.e. coconut yogurt) or Greek yogurt. My favorite way to have it is with a drizzle of raw honey and fresh fruit overtop
  • Your favorite nut milk (I use cashew milk, almond milk, or coconut milk!)
  • Plain in a ziplock bag as a snack on the go. Add dried fruit, raw pumpkin seeds, chocolate chips, different nuts, or unsweetened coconut flakes next time.
  • On top of a smoothie or our favorite smoothie bowl, the pitaya bowl.
  • On top of a banana with cashew butter (the best healthy snack!)

Storage instructions

The best way to store paleo granola is in an airtight container. Our favorite jars to use are Weck Jars. We absolutely love them. Let the granola cool to room temperature before storing so that it doesn’t retain moisture and will last longer. Store at room temperature for 1 week or in the freezer for up to 3 months.

grain free granola spread out on a large sheet pan with a wooden spoon

If you make this healthy granola recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!

Love granola? Try these recipes!

Looking for another easy paleo granola recipe?

Healthy apple cinnamon granola bars are a simple recipe filled with lots of cinnamon and dried apples.

Cherry almond granola has just the right amount of sweetness and is perfect on top of yogurt.

A favorite grain-free paleo granola is our Grain free pumpkin granola. It’s the best granola for fall.

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5 from 2 votes

Grain-Free Granola

Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
This grain-free granola recipe is an easy, healthy breakfast recipe, with an easy low-carb alternative. This homemade paleo granola is made with assorted nuts, almond butter, and maple syrup.

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Servings: 15


  • ¼ cup coconut oil melted
  • cup pure maple syrup
  • 1/3 cup creamy cashew butter (or other nut butter)
  • 1 teaspoon cinnamon
  • 2 teaspoons vanilla extract
  • ½ teaspoon kosher salt
  • 2 cups cashews roughly chopped
  • 1 cup pecans roughly chopped
  • 2 tablespoons chia seeds
  • 2 tablespoons flax meal (or flax seed)
  • 1 cup unsweetened coconut flakes


  • Preheat oven to 300°F and position a rack in the center of the oven. Line a large-rimmed baking sheet with parchment paper.
  • In a large bowl, whisk together the melted coconut oil, maple syrup and cashew butter, cinnamon, vanilla and salt. Add the cashews, pecans, chia seeds, flax seed, coconut flakes and dried blueberries and mix well to completely coat.
  • Pour and spread the mixture evenly onto a large baking sheet and bake for 45 minutes, stirring every 15 minutes to avoid burning.
  • Once the granola is visibly browned and done cooking, remove from the oven and let cool completely to get crisp. Enjoy it plain, on top of yogurt, or with a bowl of almond milk.
Last step! If you make this, please leave a review letting us know how it was!


Storage instructions: Let the granola cool to room temperature before storing so that it doesn’t retain moisture and will last longer. Store in an airtight container like a glass mason jar at room temperature for 1 week or in the freezer for up to 3 months.
Substitutions: Try using almonds or walnuts instead of cashews or pecans if those sound good or if they’re what you have on hand!



Serving: 1serving | Calories: 331kcal | Carbohydrates: 17.9g | Protein: 5.8g | Fat: 28.1g | Cholesterol: 0mg | Sodium: 69mg | Fiber: 4g | Sugar: 8g

Nutrition information is automatically calculated, so should only be used as an approximation.

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1 Comment

  1. Janae says:

    I can’t use honey or maple. Can o it these or do I need to find an appropriate substitute?