Grain-free Granola

Servings: 8 Preparation time: 15 minutes Cook time: 20–25 minutes Ready in: 35 minutes Ingredients • 1 cup (240 ml) raw pecans • 3/4 cup (960 ml) raw almonds • 1/4 cup (960 ml) raw pumpkin seeds • 1/4 cup (960 ml) raw, unshelled sunflower seeds • 1/4 cup (960 ml) unsweetened coconut flakes • 1/2 cup (480 ml) raw honey (or pure maple syrup) • 1/4 cup (960 ml) extra-virgin coconut oil • 1/2 teaspoon (10 ml) ground cinnamon • 1 teaspoon pure vanilla extract • 1 cup (240 ml) dried cranberries • 1 teaspoon (5 ml) unrefined sea salt Directions 1. Preheat oven to 275 degrees f (140°C). Line a baking sheet with parchment paper. 2. Combine pecans, almonds, pumpkin seeds, sunflower seeds, and coconut flakes in a blender or food processor and process into smaller chunks. 3. Stir together the honey, coconut oil, cinnamon, and vanilla in a medium bowl and heat in the microwave for 30 seconds. Stir in the nut mixture. Spread the mixture evenly onto the baking sheet. 4. Bake the mixture for about 20–25 minutes, or until lightly browned, stirring occasionally. Remove from the oven and stir in the dried cranberries and salt. 5. Press the mixture together to form a flat surface. Let it cool, then cut it into chunks.

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• GRAIN-FREE GRANOLA

Grain-free granola clusters pecans, almonds, pumpkin seeds, and sunflower seeds in a honey-coconut oil glaze that bakes into golden, crunchy chunks. Coconut flakes and cinnamon run through the mix, and dried cranberries stirred in at the end add chewy bursts of tartness. Pressed into a slab and cut into chunks, it is grab-and-go breakfast fuel.

Pro Tips

• Pulse the nuts and seeds into smaller chunks in the processor — not a powder. Varied sizes are what form proper, snackable clusters.
• Press the baked mixture flat while it is still warm. That compaction is what lets you cut it into the signature chunks once cool.
• Stir in the dried cranberries and salt only after baking. Cranberries in the oven turn hard, and the finishing salt sharpens all the sweet flavors.
• Bake low at 275F and stir occasionally. High heat toasts the coconut flakes and honey glaze before the clusters have a chance to set.

Frequently Asked Questions

How should I store grain-free granola?

An airtight container at room temperature for up to 2 weeks. The low-moisture ingredients keep it crunchy long after baking.

Can I use maple syrup instead of honey?

Yes, the recipe offers pure maple syrup as a direct swap. It gives a slightly darker, more caramelized glaze.

What can I swap for the dried cranberries?

Raisins or chopped dried apricots both work well. Any dried fruit should be added after baking so it stays chewy.

How many servings does this granola make?

Eight generous servings — enough for a week of breakfasts or a solid snack stash.

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