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Grain free granola with dried cranberries in a jar, front view.

Grain Free Granola

Gluten and grain free granola made with seeds, coconut, and maple syrup - a healthy, tasty breakfast or snack, made without nuts, eggs, or dairy.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 cups granola
Calories 243kcal


  • 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.
  • Add the maple syrup and melted coconut oil to the bowl, and mix again, using a wooden spoon or your hands, until well combined.
  • 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.


See above post for full substitutions.


Serving: 1g | Calories: 243kcal | Carbohydrates: 18g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Sodium: 880mg | Fiber: 4g | Sugar: 10g