This grain free granola is superfood snack heaven! Packed with crunchy nuts and seeds, coconut oil, maple syrup, and coconut chips, this low carb breakfast option is full of healthy fats and nutrients no matter how you serve it.

a mason jar filled with grain free granola this recipe

Why You’ll Love This Easy Grain-Free Granola Recipe

This is the yummiest granola I HAVE EVER HAD. Made from just nuts and seeds, tossed in coconut oil and a little maple syrup, then roasted low and slow until perfectly golden brown—it’s incredibly satisfying and packed with flavor.

No oats in sight! And honestly, I don’t miss them one bit. It has everything I love about my homemade traditional granola with a fraction of the carbs and tons of protein and healthy fats. The healthiest of indulgent treats that perfectly aligns with my macro goals (9 grams of protein per ¼ cup)!

The maple syrup adds just enough sweetness to make it feel like a treat without overdoing it. You could use a zero-carb sweetener like monkfruit syrup, but it won’t stick together as well. The maple syrup helps with those big crunchy clusters. I usually pair it with Greek yogurt or coconut yogurt sweetened with vanilla protein powder—so the granola itself doesn’t need to be super sweet.

Serve it for breakfast with my kale coconut smoothie or as an afternoon snack with a pumpkin spice latte. You really can’t go wrong!

Watch The Recipe Video

Note: You can also watch this recipe video on YouTube.

Ingredient Notes

recipe ingredients on a white surface
  • Raw sliced almonds: For crunch, healthy fats, and plant-based protein.
  • Raw, unsweetened coconut chips: Adds richness, texture, and subtle sweetness.
  • Raw pecans: Buttery flavor and great roasting aroma.
  • Raw sunflower seeds: Mildly nutty and full of fats and fiber.
  • Raw pumpkin seeds: Earthy, hearty, and loaded with minerals.
  • Hemp hearts: Packed with protein and omega-3s.
  • Coconut oil: Helps with crisping and clumping—perfect for big granola clusters.
  • Pure maple syrup: Natural sweetener and binder for that crispy, golden finish.
  • Kosher salt: Balances sweetness and enhances all the nutty flavors.

See the full recipe card below for exact amounts.

Step-by-Step Instructions

Step 1: Preheat your oven to 350ºF. Line a rimmed quarter baking sheet with parchment paper for easy cleanup.

recipe ingredients in a food processor

Step 2: In a small bowl, combine the melted coconut oil, maple syrup, and salt. Stir to combine.

chopped nuts in a food processor

Step 3: In a food processor, pulse the almonds, coconut flakes, and pecans about 10–15 times until chopped to the size of pumpkin seeds.

nuts and seeds in a glass bowl

Step 4: In a large bowl, mix the chopped nuts with sunflower seeds, pumpkin seeds, and hemp hearts. Pour over the oil-syrup mixture. Stir well.

granola spread out on a baking sheet

Step 5: Spread the granola into an even, flat layer on the baking sheet. This helps it roast evenly.

baked granola on a baking sheet

Step 6: Roast for 25–28 minutes. Don’t stir! Watch closely near the end—it should be golden brown all over, especially in the center.

grain free granola broken up on a baking sheet

Step 7: Let the granola cool for 10–15 minutes without touching it. Once fully cooled, break into clusters.

hands holding two pieces of grain free granola

Secrets to Success

  • Pulse the large ingredients so everything is about the same size—this ensures even roasting and crisp clusters.
  • Use RAW nuts and seeds. Roasted ones will overcook and turn bitter.
  • Spread evenly on the baking sheet. No thick middles or thin edges.
  • Don’t stir while baking. Letting it cool undisturbed gives you those big, satisfying granola chunks.
an overhead shot of grain free granola in a mason jar

Recipe Tips

  • Nut Choice: Walnuts or cashews work too—just keep all pieces uniform in size.
  • Chia Seeds: They work, but I prefer hemp hearts. Chia gets stuck in my teeth!
  • Spices: Try adding cinnamon or pumpkin pie spice for a cozy variation.
  • Sweeteners: Maple syrup is ideal, but honey works too. Avoid dry sweeteners—they won’t help it clump.

Serving Tips

Use this paleo granola anywhere you want a little crunch:

Storage Tips

Store in an airtight container at room temp for up to 2 weeks—or longer if it even lasts that long!

a hand holding a tiny piece of nut clusters

Recipe FAQs

Is grain free granola keto-friendly? 

Yes! With just 6 net carbs per serving, this can absolutely fit into a keto or low-carb lifestyle, depending on your macros.

Can I add mix-ins to this granola?

Sure! Dark chocolate chips or dried fruit are delicious additions—just know it will affect the nutrition.

Can I make this nut-free?

You can try using a mix of seeds (sunflower, pumpkin, hemp) and coconut chips only. Just keep the volume the same and chop evenly.

How do I get big crunchy clusters?

Don’t stir it while baking and let it cool completely before breaking into chunks—that’s the magic!

More Favorite Recipes

The BEST High Protein Pumpkin Cheesecake Bowls

Overnight Superfood Oatmeal

Peanut Butter Cocoa Coconut Smoothie

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a mason jar filled with grain free granola

Crunchy Grain Free Granola (Low Carb + Easy!)

Servings: 6
Prep Time: 5 minutes
Cook Time: 15 minutes
Cooling Time: 10 minutes
Total Time: 30 minutes
This grain free granola is super food snack heaven! Packed with nuts and seeds, coconut oil, maple syrup, and coconut chips, this versatile, crunchy granola adds healthy fats and nutrients no matter how you serve it! 
5 from 3 ratings
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Ingredients 
 

Equipment

Instructions 

  • Preheat your oven to 350ºF. Line a rimmed quarter baking sheet with parchment paper for easy cleanup.
  • In a small bowl, combine the melted coconut oil, maple syrup and salt. Stir to combine.
  • In your food processor, combine the almonds, coconut flakes and pecans. Pulse about 10-15 times until they are roughly chopped to the size of the pumpkin seeds.
  • In a large bowl, combine the chopped almonds, coconut flakes and pecans. Add in the sunflower seeds, pumpkin seeds and hemp hearts. Pour over the coconut oil maple syrup mixture. Stir to combine.
  • Spread the granola mixture into an even layer (crucial it is even and flat so it roasts evenly!)
  • Roast in the oven for 25-28 minutes. Do not stir! Leave it in an even layer. Watch it CLOSELY at the end. You want to wait until the granola is perfectly golden brown all the way across, especially in the middle. This will give you the best roasty, toasty flavor.
  • Remove from the oven, and cool for an entire 10-15 minutes without stirring. Wait until it is completely cool. It will harden and crisp up into a big sheet of granola. Once it's cool, you'll be able to pick it up and break it into big chunks. Break into the granola cluster size you like most.
  • Store in an airtight container. Will keep in the pantry for at least 2 weeks.
  • See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.

Notes

Nut Choice: These combo of nuts and seeds are my favorite. But feel free to substitute other nuts you have like walnuts or cashews. The goal is for all of the nuts, seeds and coconut flakes to be chopped to roughly the same size. Makes for great clusters and even roasting.
Use RAW Nuts: I want to emphasize again it’s best if you use all raw nuts that have not been roasted or salted yet. If they’ve already been roasted, they will get bitter if you keep roasting them. 
Chia Seeds: I tried this with chia seeds instead of hemp hearts. It was a good, and another great source of fiber. But the chia seeds tend to get stuck in my teeth which drives me crazy. So I prefer hemp hearts. But use chia seeds if you like them more.
Spices: I love this super simple with just maple syrup and kosher salt. But this would be so yummy if you added in cinnamon or pumpkin pie spice or apple pie spice. Feel free to add in 1/2 a teaspoon of a spice you like.
Oil: This works best with coconut oil, since coconut oil hardens at room temperature. Will help you with those granola clusters I love so much.
Sweetener: I prefer the taste of maple syrup in my granola, but you could use honey instead! The same amount. I wouldn’t recommend a granular sweetener like coconut sugar, can sugar or brown sugar. You need the wetness to help the granola stick together. You could possibly substitute lakanto monk fruit maple syrup if you want this to be even lower carb. I haven’t tested this but it should work.
Cuisine: American
Course: Appetizer, Breakfast, Dessert, Side Dish, Snack
Author: Natalie
Serving: 0.25cup, Calories: 295.3, Total Carbs: 9.7g, Protein: 9.2g, Fat: 26.2g, Fiber: 3.5g, Net Carbs: 6g
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