Cruising the health food store a few months back, I happened upon a bag of locally made, grain-free granola that really spoke to me. Something about its un-designed packaging, its minimalistic ingredients and flagrant chunks flirting with me through the cellophane window, begged me to take it home. The $15 price tag begged me to leave it on the shelf. So I went and perused the tea section, while spiritually distracted by the promise of crunchy sunflower seed clusters and juicy raisins. I went back. I picked up the bag and walked swiftly to the cash register so that I wouldn’t change my mind on the way there. I bought it, ran home, tore open that bag and sat gorging myself on handful after handful of total luxury granola bliss. I did again the next week. And the following week too. It took about five rounds of $15 granola before I realized, firstly, how insane it was that I, Sarah Britton, would spend such a preposterous amount of money on something like breakfast cereal, and second, that I wouldn’t just figure out how to make it myself.
Grain-free granola is nothing new, but nothing I’d ever tried making before since I love grains so very much. But as I tend to enjoy grain-centric breakfasts, pouring a bunch of mostly-oat granola on top of mostly-oat porridge seemed like oat overkill, ya know? It didn’t take long to perfect this recipe and secure its place as a rotating staple in my household. I eat it on all kinds of things besides porridge too. It’s great on top of chia pudding, smoothie bowls, chopped fruit, coconut yogurt, waffles and pancakes, and ice cream (the healthy kind, of course). And like all other granolas, this stuff is pretty addictive. I’m warning you.
This recipe is excitingly versatile, so don’t get too caught up on the ingredients themselves – instead think of them as inspiration. If you’re allergic to nuts, or you simply want to cut down on the cost of this recipe, simply swap out the nuts for more seeds. You can also replace the coconut if you’re so inclined, use another spice instead of cinnamon, honey instead of maple syrup…you get the idea. Just make sure that whatever you choose to alter is substituted with the same amount of something else. If you dig dried fruit, chop up a bunch and add it to the mix after it’s cooled down. Apricots, figs, mulberries, and raisins are some of my favourites with this mix.
Maple Cinnamon Grain-free Granola
Makes 8 cups / 2 liters
Ingredients:
2 cups / 275g raw nuts (I used almonds and hazelnuts)
2 cups / 250g raw, shelled sunflower seeds
1 cup / 80g unsweetened desiccated coconut
1 cup / 60g large flaked coconut
3 Tbsp. chia seeds
1 Tbsp. ground cinnamon
¾ tsp. fine sea salt
1/3 cup / 80ml expeller-pressed coconut oil, melted
1/3 cup / 80ml maple syrup
1 tsp. vanilla extract (optional)
Directions:
1. Preheat oven to 300°F / 150°C. Line two rimmed baking sheets with baking paper.
2. Add the nuts to your food processor and pulse to roughly chop. Add sunflower seeds and pulse to chop, until all nuts and seeds are about the same size. If you don’t have a food processor, this step can be done by hand.
3. Place chopped nuts and seeds in a large mixing bowl. Combine the coconut, chia seeds, cinnamon, salt. Pour in the coconut oil, maple syrup and vanilla extract. Mix well to coat. Divide the mixture in half and spread out evenly onto the lined baking sheets (you can do this on one baking sheet if that is all you have, but in my experience it cooks more evenly with two).
4. Bake for 30-35 minutes, stirring a couple times from the 15-minute mark. The granola is ready when it is golden and fragrant. It will crisp up outside the oven as it cools.
5. Store fully-cooled granola in an airtight glass container at room temperature for up to one month.
This recipe was included in my online video series, Healthy Kickstart, that I produced with my friends over at Cody! If you’d like to see me making this recipe in the flesh, and the many other breakfast delights (such as the Grab-and-Go Carrot Bread below), click here. I had such a blast with this series, as I feel passionate about helping you to create mornings that are as delicious, vibrant and easy as possible! I hope you all enjoy.
Deep gratitude for all of your ongoing support of My New Roots!
In light,
Sarah B
Show me your Maple Cinnamon Grain-free Granola on Instagram: #MNRgrainfreegranola
I made this today for the first time. So delicious (i could just eat it as a snack…)! I accidentally bought roasted hazelnuts and thought roasting them again may burn them, but it turned out well. Will definitely make it again!
Nice recipe that gave me some fresh feelings.
That’s great to hear, thanks!
xo, Sarah B
Dear Sarah,
When you bake (this granola and in general) – do you use both – bottom and top heater in the oven? Or just the bottom one?
I’m using both in general, but not sure is that’s causing some of the recipes burned a bit. I love your recipes and that would be very helpful to know to make sure I make the best of them…
Thank you in advance,
Dominika
i can’t wait to try this amazing recipe. Maple Cinnamon Grain-free Granola. I Love the color and taste of them although i haven’t tried it yet but i know for sure. It’s tasty!!!
This recipe is too yummy-looking to ignore. I’m looking forward to making one of this myself. Thanks!
Yummy! It’s definitely delicious and so healthy breakfast. It’s a delish loaded oats, with milk, it’s absolutely breakfast with dessert! Thanks!
I’ve been making homemade granola for decades. Early on, I would use oil to thin the sweetener (usually honey) and help distribute it among the grains and seeds, but many years ago, I found the added fat completely unnecessary. Sweetener such as maple syrup or agave will distribute just fine without any help, and honey can be heated first to reduce its viscosity.
What a lovely grain-free recipe! Awesome!
Yumm, what a delicious recipe! I will definitely be giving this one a try. I found the gluten-free and paleo resources on natmed.com.au really useful along with where to find organic produce!
Great recipe. So good healthy ingredients, compared to the ones commercially available!
Really my favorite Breakfast, healthy and delicious
wow looks very delicious can’t wait to taste it
Wow, this was INCREDIBLY delicious and so easy. I wouldn’t change a thing.
This looks great. One of my goals is to inspire equestrians to eat better before they go to a show. And to also give them healthy things to snack on while they are there. I am going to post this on my FB page. Thanks!
With all the sunflower seeds (I used pumpkin too) and coconut, it tastes a little bit like a destructed sunflower sesame brittle from your book, and I love it! I’ve been eating over your raspberry ripple buckwheat porridge, overnight oats, and of course by the handful. 🙂
Love it, thanks for the recipe! I’ve tried a few grain free granola recipes but this one is definitely my fav 🙂
This grain-free granola is just what I have been searching for! Thanks for this! So healthy.
I am a fan of muesli and nuts for my breakfast and wanna try out your recipe to make some at home too…
http://www.stylebees.com/
This is one of the lovely version of granola for me. Gotta have to try one on my own now!
Yum! I feel that buying that bag and going home to stuff your face is something that I would guilty do…and enjoy it haha! I am typically an oatmeal morning person, but this seems like the perfect alternative to a dessert for me!! I love this recipe and can’t wait to try it!! 🙂
For information on healthy eating on a budget, check out the post “Actual Health Food At the Dollar Tree” at https://krystalbrownblog.wordpress.com/2016/07/08/actual-health-food-at-dollar-tree/ . They have nuts, oatmeal, creme of wheat, frozen berries and everything at the Dollar Tree. Please also consider subscribing!
Looks like such a great, crunchy topping for a smoothie bowl!
The New York Times recently had an article positing that granola with Its fat and sweeteners, is a dessert, not a healthy breakfast. I prefer your soaked porridge or muesli. One can roast muesli ingredients without adding fat and sugar. The roasting process makes It a little sweeter.
This looks amazing- granola is always one of my favorite breakfast options! Thanks for keeping me inspired and interested in your site 🙂
will make this for sure! thanks! will link it to my post when I do! 🙂
I love how all the ingredients get processed down to the same size. That’s probably one of the reasons why the granola turns out so uniformly golden brown and crispy 🙂
Looks amazing!
I will definately give it a try!
x
http://www.puregreenremedies.nl/en
I have done this (too) many times, but I never end up regretting it! Thanks for sharing the recipe- I’ll have to try it out.
It looks delicious. Very nice post! Thank you so much!
I made this for today´s brunch with friends and it turned out wonderful. I think this will be a regular staple in my kitchen from now on. Thanks for the recipe! 🙂
Oh goodness, just found this recipe and I can’t wait to try one on my own! Perfect for my morning routine!
Thanks Saraha for this delicious recipe, i like it too much i will try to make it soon.
Insanely good. Despite misreading the instructions and setting the oven to 350F instead of 300 (yes, I really do need to use my reading glasses), it was delicious. I dialed the oven down after the first 15 minutes, and although the granola was perhaps overly toasted, that didn’t ruin its addictive, caramel, crunchy yummyness. I used cashews instead of hazelnuts but otherwise followed the recipe exactly.
this granula recipe looks so yummy and nutricious, gonna try it…
The ceramic vessels in this shoot are fabulous! Where did you get them?
Hi Sarah,
Do you think buckwheat can fit in?
Thanks!
This granola recipe looks so delicious! Beautiful pictures too!
I’ve just made a batch. My kitchen smells lovely! Looking forward to waking up to that!
Delicious! Addicted already! I love the recipe!
Haha…told you so 😉 So happy you tried it already!
xo, Sarah B
Had it for my breakfast this morning. Delicious!
Hey Theresa, that’s awesome! Me too 🙂
xo, Sarah B
Grain free granola is absolutely DELICIOUS. One of my favorite kinds of granola! Your recipe looks absolutely magical! The colors of the granola go so well with your yogurt!
Oooooh this looks so delicious!
This looks incredible! I’ve totally been there with finding a product at the store you love so much but is just way to expensive. I bet this version is even better than the store bought one though! It looks so delicious.
http://www.sprinklesandsaturdays.com
I do the oat granola on top of overnight oats/porridge thing too, and a tiny part of me is like “C’mon Laura, what even is this?” Making this so soon! Hugs and summer love, lady 🙂
Yup, pretty much! Haha…I think you’ll love this one. Maybe I should hand-deliver a bag to you? Coming to Ontario next week…
xo, Sar
Hey,
Great article,,, well, last Sunday I also made granola softy. But, In liquid form, and really, It was so delicious
You can also mix some dried fruit in your granola such as dried cherries, cranberries, raisins, or sliced dried apricots, you’re better off not baking it, which will dry the fruit out. Instead, stir the fruit into the hot granola right after you pull it out of the oven. Let the whole thing cool completely before digging in or transferring to a jar, and store in your (no longer naked) pantry.
I don’t know why I never thought of making it without the grain. Definitely will try this one. Thank you. Cody looks interesting, so much yoga!
Definitely need to try this granola! I almost always make my own but now I’m starting to get a little tired of my very oaty one. Can totally relate to the pouring of mostly-oat granola on top of mostly oat-porridge. Everyday situation over here, haha. Sometimes I wish I had something that was more like tasty sprinkles (which is exactly what this recipe seems to be! perfect!). Thanks for always sharing what I’m subconsciously craving 😉
<3
Hey Agnes,
If you’re looking for tasty sprinkles, you’ve hit the jackpot here! I hope you enjoy <3
xo, Sarah B
This looks so good! I’m a huge granola fan but my mom can’t have any grains, so she was always a bit jealous of my oat-based kind, now I can make this for her, haha. Thanks!
Sarah this looks absolutely divine! Thank you for being a constant source of light and inspiration in the foodie world! Cannot wait to try this recipe!
As a self-proclaimed granola addict, it’s taking a lot of self control not to lick my computer screen right now!
Sarah, this must be a sign… I just ran out of the chunky choco buckwheat granola this weekend and was quite keen in trying a new granola recipe! The grain-free granola recipe from Elenore was already eyeing me up… Might create a mix of both!
And I must admit that I’ve also been the one giving into these expensive grain-free granola from the health food store when I arrived in Berlin almost a year ago… Well I needed comfort food, ya’know!… Or just an excuse for indulging myself with this pricy healthy sweet treat 😉
Take care and enjoy summer time!
I can relate to that! I had several bags of that 15$ a bag grain free granola! Addictive! Thanks for the recipe!
I’ve been making homemade granola for decades. Early on, I would use oil to thin the sweetener (usually honey) and help distribute it among the grains and seeds, but many years ago, I found the added fat completely unnecessary. Sweetener such as maple syrup or agave will distribute just fine without any help, and honey can be heated first to reduce its viscosity.
Isn’t grain free granola the neatest!? To me it means I get too have granola plus another meal involving oats during the day and not feel like I’m doubling up 😉 WIN! This is gorgeous too, Sarah. Happy summer-y week to you <3
Thanks Jessie! And I feel the same about the doubling up 😉
Faring Well is looking mighty fine these days! Gotta try those Drity Blondies!!!
Much love,
Sar
looks so yummy…especially in your beautiful dishes!
I’d love to know what style they are and if they’re available in the States!
Hi Katie,
They’re handmade in London. Here is the artist’s website: http://www.kanalondon.com/ Aren’t they just gorgeous?! She may be able to ship…you should check!
xo, Sarah B
that is exactly why i love making my own batch of granola. i have an addiction to it.
Oh, I bet this would be absolutely incredible with dried figs. This may be the first recipe I’ve seen with chia seeds that aren’t soaked– which means that if I wasn’t already going to try it, I would have to now.
This looks so crispy and crunchy and maybe even caramel-ey? Pinning this bad boy for next time I want a handful of ‘nola!
YES YES YES! Caramel-y is right on the money. I should have said that in the post. Darn 😉
I hope you enjoy!
xo, Sarah B
I love granola and trying new ways to make it healthier. I also made a grain free version using lentils – for my cookbook – and I loved it!
By the way, “I picked up the bag and walked swiftly to the cash register so that I wouldn’t change my mind on the way there” : I know so well the situation 😛
I love grain free granolas and nutty ones are just the best! Totally feel the ‘grains on grains’ thing, as I love grain centric meals as well, and often switch things up to balance them out.
I have been dreaming of a recipe like this for months! Thanks for another great recipe Sarah! As always, it’s right on the mark ?
If I didn’t make your chocolate buckwheat granola yesterday, I’d be making this right now! It’s definitely next on my list!
I would submit to you that technically speaking this is not GRANola, since it has no grain… (sorry, just being a smart-alec there.) It does sound wonderful, and definitely like a recipe one can play around with. Since I never put granola on things like oatmeal, I could see adding a few oats to this, or maybe some buckwheat. I like my granola on fruit & chocolate yogurt bowls, and on smoothie bowls or açai bowls.
Good Morning Sarah!
Should one soak the nuts when using them in this recipe ?
Thank you for sharing all your “deliciously healthy” recipes; I have followed your site for many years and have enjoy so many wonderful recipes.I was so pleased with your cookbook.
Greetings and “merci” from northern Ontario.
Hi Claire!
I’m on my way to Ontario next week! Can’t wait.
To answer your question, you can definitely soak the nuts and seeds first, but it takes a lot longer to cook and the flavour will be slightly diluted (I tried this method and just wasn’t as happy with it). BUT…it will be better for your digestion of course. Up to you!
All my best,
Sarah B
$15 for granola!! I think that you just might need to enter into the granola making business. But until that happens. . .I sure am glad that you cracked the code on this gorgeous granola. I have been trying to adapt a more paleo-like diet, so it’s been a while since I’ve had granola; however, I’, loving this nutty, seedy version. The problem is I would probably gorge on the entire batch in one sitting.
Hmm – I have to hide granola from my kids too – love that you can swap out ingredients, make sit easy to mix it up from time to tie to, different for different seasons, fruit availability etc.
Thank you!
Hi Sarah! Thanks for a brilliant recipe! A Quick question, is it unnecessary to soak the nuts and seeds?
Lots of love
Jonna
Hi Jonna,
You can definitely soak the ingredients first, but it takes a lot longer to cook and the flavour will be slightly diluted (I tried this method and just wasn’t as happy with it). BUT…it will be better for your digestion of course. Up to you!
All my best,
Sarah B
This just looks insanely delicious Sarah, and I’m sure if it were in my house it would be gone in a flash! Once I’ve had one handful of granola I find it very hard to stop! Especially a deliciously nutty one. Mmmm, now you’ve got me craving granola!
Hi Amber!
Haha – I can totally relate! I have to hide this stuff…from myself! I hope you enjoy it 🙂
xo, Sarah B