A really simple recipe, this grain-free seed granola doesn’t include oats, so it’s exactly right for topping a bowl of porridge for a bit of crunch! I love granola on my morning oats but it can be a but of an oat overload. This one doesn’t have nuts, either, so it’s both budget and allergy friendly.
It is a bit of a change from my standard olive oil granola but I love the textures here – very crunchy, with the chewiness from the seeds. It’s extra crispy from using coconut oil, too. This is a great go-to year round recipe.
Serve with chia pudding (this was originally shown as a chia parfait with berries), non-dairy milk, yogurt, or my favourite, as is with some fresh or frozen berries.
Ingredient Notes and Substitutions
- Seeds: pub the sunflower and pumpkin seeds however you like. Some sesame seeds would be great, or you can do nuts instead (slivered almonds would be nice). Don’t remove the chia seeds, they help to bind the granola.
- Coconut: you could perhaps use flake coconut instead of shredded, if it’s all you have on hand, but it will change the texture of the granola significantly. The original recipe called for flake coconut to be added in after baking but I didn’t like that as much with later tests.
- Spices: any spices can be added or changed around – cinnamon is the basic one. Lebkuchen spice, or pumpkin pie spice, add a bit of nutmeg or sumac, anything you like. A little orange zest would be good here too.
- Maple syrup: as usual, runny honey can be subbed for maple syrup, which is what I most often do as maple syrup is extraordinarily expensive here, and shipped in from Canada. Just don’t do this if you’re making it for vegans.
- Dried fruit: the recipe calls for dried cranberries, but raisins are equally good, and you could also use dried mango, or blueberries, or any fruit you like. Since it’s being added after baking, it doesn’t matter how large the pieces are.
Step by Step
1. Mix the ingredients: stir the dry ingredients together before adding the wet ingredients and mixing to combine.
2. Spread out: spread the granola mixture evenly onto a lined baking sheet.
3. Bake: for about half an hour at 150 degrees.
4. Store: cool fully before transferring to a jar for storage.
The granola will be one large clump once it’s cooled on the tray, so you can break it up into the piece size you like. I know people are really into very clumpy granola so if you want giant chunks, go for it. I’m more about fitting it on a spoon when I eat it.
The bigger the baking sheet, the better. I have the European oven-size sheets, so I just use one. If you’re using a standard cookie sheet, you might want to split it over two to get the nice clumps and an even baking time.
How to Store
Storage: keep the granola in a sealed container or jar for up to a week at room temperature.
Freezing: freeze in an airtight container for up to one month.
- Line the baking sheet: greasing the baking sheet makes for an oily, unpleasant granola, so I recommend using parchment paper.
- Check your oven temperature: make sure your oven isn’t running hot when you bake this – if it’s quite hot, it’ll burn very quickly. That’s why it needs a lower oven temperature. A portable oven thermometer is cheap and very useful – every recipe on OE is tested with three temperature gauges.
- Add the fruit after baking: this is important! Don’t add the fruit before baking, it’s mixed in after the granola is already baked. It will burn if you try baking it. This goes for any dried fruit.
- Cool before moving: letting it cool on the baking sheet is key, as the coconut oil is part of what makes the large pieces and adds crispness. It needs to solidify to ensure that everything holds together well.
More Great Granola Recipes
Orange Tahini Granola
Almond Cardamom Granola
Cinnamon Hazelnut Granola
Almond Butter Granola
If you make this Grain Free Granola or any other vegetarian breakfast recipes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.
Grain Free Granola
- 150 grams sunflower seeds
- 150 grams pumpkin seeds
- 90 grams unsweetened shredded coconut
- 50 grams chia seeds
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- 60 ml maple syrup
- 60 grams coconut oil, melted
- 60 grams dried cranberries
- Preheat the oven to 150°C (300°F) and line a large baking sheet with parchment paper. Set aside.
- Add the sunflower seeds, pumpkin seeds, coconut, chia, cinnamon, and salt to a large bowl. Mix to combine.150 grams sunflower seeds, 150 grams pumpkin seeds, 90 grams unsweetened shredded coconut, 50 grams chia seeds, 1 teaspoon cinnamon, 1/2 teaspoon sea salt
- Add the maple syrup and melted coconut oil to the bowl, and mix again, using a wooden spoon or your hands, until well combined.60 ml maple syrup, 60 grams coconut oil, melted
- Spread the granola onto the prepared pan as evenly as possible. Bake for 30-35 minutes, or until evenly golden in colour.
- Let the granola cool completely in the pan, then break it into pieces and add the dried cranberries. Store the cooled granola in jars or a sealed container up to a week at room temperature, or a month in the freezer.60 grams dried cranberries
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
This post was originally published in August 2016. It has been updated with new photographs and improvements to the recipe and text as of July 2020.
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