As much as I love grains, I sometimes like to experiment without. This grain-free granola is actually part of the Pantry Reset series in a little bonus recipe I'm sharing. In the video, I'm sharing 3 different granola versions and this granola is one of those variations. I really love this version because with help from the food processor and brown rice syrup, this clumpy grain-free granola feels just like traditional granola.
This granola is perfect for using with yogurt, on top of soups, and even in salads (it is GREAT in salads). Best of all, there's numerous ways you can make it, depending on what have on hand. For this particular version, I used pecans, almonds, hazelnuts, and sunflower seeds with a bit of walnut oil and brown rice syrup (which I recommend having a jar in your pantry- it's really useful sweetener!)
An easy vegan and gluten-free/grain-free granola using mixed nuts and seeds with coconut flakes, oil, brown rice syrup, and a bit of salt.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 1 ½ cups granola 1x
- ½ cup mixed nuts: pecans, almonds, hazelnuts, walnuts, pistachios
- ½ cup unsweetened coconut flakes
- ¼ cup seeds: pepitas, sunflower
- 2 tablespoons walnut or melted coconut oil (see note)
- 2 tablespoons brown rice syrup (maple syrup or honey for grain-free)
- pinch of salt
- Preheat oven to 325˚F and cover a sheet tray with parchment paper.
- In a food processor or blender, combine ingredients for the granola and pulse a few times to break down the nuts and coconut flakes.
- Spread onto the sheet tray and press down firmly into a rectangle. Place in the oven and bake for 20 to 30 minutes, rotating the tray once halfway through. The granola should be golden and crisp.
- Remove from the oven and let cool completely. Break the granola into pieces and store in an airtight container for up to 5 days.
Tips + Tricks: I love walnut oil but only if I can find oil that is okay with higher heat. If you can't find this, coconut oil is the next best item.
For this particular version, I used: Pecans, Almonds, Hazelnuts, and sunflower seeds with walnut oil and brown rice syrup.
The beauty about this recipe is that you can switch and swap to match whatever you have on hand. You could even add oats back in with the coconut and nuts- it's all up to you!
Nuts/Seeds: Pick and choose based on what you have on hand. Or, if you're allergic to nuts, an all-seed mixture would work (think pepitas, sunflower seeds, and hemp).
Sweetener: As mentioned in the video, I love brown rice syrup for this granola but maple/honey would also work.
Dried Fruit: After the granola is cooled, add in your favorite chopped dried fruit for an extra variation.
This is pretty generic but get to know your different types of nuts. I keep a small stash of about 4 to 5 different varieties. They are in almost every meal I make and are the star in this granola. A few of my favorite recipes that really showcase nuts: