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Grain Free Granola: this paleo granola recipe yields chunky granola clusters! The best grain free granola recipe—grainless, delicious, no grain granola.
Originally published January 2018 as Homemade Chunky Paleo Granola with Clusters.
Happy Thursday! What are your plans for the weekend? Anything fun, mysterious, or perhaps even—gasp—delicious?! What if your weekend plans were altogether fun, mysterious and delicious?
Well, then you’d be making this grainless granola. 😉 Okay, fine, this grain free granola is not actually mysterious but, I mean, mysterious-ness is totally a subjective thing, ya know?
And now I go off on another one of my famous (ahem) tangents! It’s just that I’m incredibly excited to share the updated post for one of BB reader faves: Homemade Chunky Paleo Granola with Clusters aka today’s Grain Free Granola recipe!
Have you ever tried it?
Grain Free Granola Recipe
I originally shared today’s grain free paleo granola as Homemade Chunky Paleo Granola back in January 2018, and since then, you’ve sent in hundreds of emails, comments, IG stories & pics about how much you love this recipe. But why? Here’s a quick breakdown:
- Simple, grain free aka grainless ingredients
- Refined sugar-free for the best paleo granola you’ve ever had
- Quick & easy to prepare, in just minutes!
- Big, delicious clusters
- Crunchy texture that lasts, for the best grain free granola EVER.
- Vegan, Paleo, Dairy-Free, Gluten Free, Grain Free
- Healthy and guilt-free snacking, made easy, m’kay? 😉
Simple Ingredients for this Paleo Granola Recipe
My favorite paleo granola recipe is made with the simple ingredients you know and love—and all of them are grain free! Check it:
- Nuts
- Coconut Chips
- Almond Flour
- Cinnamon
- Pure Maple Syrup
How to Make Paleo Grain Free Granola
Learning how to make paleo grain free granola is super easy! Simply stir together all ingredients until clusters form. Bake at 325°F in an even layer with air pockets throughout. Flip, bake some more. Cool and enjoy! That’s really it.
Recommended Tools for the Best Grain Free Granola Recipe
- Unsweetened Coconut Chips – these raw coconut chips are my go-to ingredient in nearly every grain-free recipe. They’re high quality, bursting with natural coconut flavor just as-is, and so friggin’ versatile!
- Blanched Almond Flour – the #1 super secret ingredient to making grain free granola amazing. Almond flour keeps this granola grainless and it works with maple syrup to keep things sticky while baking, which in turn, results in BIG crunchy granola clusters!
- My Favorite Nuts: Almonds, Walnuts and Pecans – imo, the perfect combo of nuts in almost any granola recipe!
Are you ready to make the best grain free granola ever?! Let’s do this! I truly can’t wait to hear what you think! Be sure to comment below if you try this recipe—I love hearing from you. <3 Grateful & joyful that you’re here. 🙂 ‘Til the next kitchen adventure…
Sending you all my love and maybe even a dove, xo Demeter ❤️
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More Delicious Granola Recipes
- Low Calorie Granola
- Healthy Chunky Granola
- 4 Ingredient Gluten Free Granola
- Homemade Paleo Granola Bars
- 4 Ingredient Best Keto Granola
- Healthy Almond Butter Granola
- Cinnamon Grain Free Granola
- Chai Spiced Healthy Granola
Grain Free Granola – Paleo Granola Recipe
Equipment
- Blanched Almond Flour, Finely Sifted
Ingredients
- ½ cup almonds, roughly chopped
- ½ cup walnuts, roughly chopped
- ½ cup pecans, roughly chopped
- 1 cup unsweetened raw coconut chips or flakes
- ½ cup finely ground blanched almond flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt, optional
- ¼ cup pure maple syrup
Instructions
- Preheat oven to 325°F. Line a large baking sheet with parchment paper or greased foil. Set aside for later.
- Add all ingredients to a large bowl. Using a rubber spatula, fold until clusters form and mixture is well mixed.
- Pour onto the prepared baking sheet. Using the rubber spatula, gently nudge granola into an even layer, making sure to keep clusters intact. Create empty pockets at regular intervals to let air through to crisp up the granola.
- Bake for 15 minutes. Using a heatproof spatula, gently flip granola, making sure to keep clusters intact. Bake for an additional 5-10 minutes, until edges are a deep golden brown and granola is just slightly soft. Mine took a total of 20 minutes. Granola will crisp up while cooling.
- Place baking sheet on a cooling rack. Allow to cool for about 30 minutes, or until completely cooled. Enjoy! Storing instructions below.
Notes
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. Please do not republish this recipe, instead, include a link to this post for the recipe.
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I tasted your granola as a friend made it and loved it. I used to make my own granola, but with oats. Saying that, can you add raisins, dried cranberries, or cherries?
Hi Dionne! So happy you enjoyed the granola. Yep, you can definitely add in dried fruits to the granola. I recommend doing it after baking, so that the fruit doesn’t get overcooked and harden up in the oven.
I changed this recipe up a little, I soaked and sprouted raw nuts and dehydrated them to get as much nutrition from the nuts as possible. I made the mix with 1/3 the amount of maple syrup and dehydrated it again (instead of baking) and it clumped just fine. It is delicious with less syrup ( I just try not to eat a lot of simple carbs) and worked just fine. Thanks for a great recipe!
How interesting! Glad that the subs and changes worked out for you, Alicia. 🙂
my daughter can not eat coconut in any form. What can you recommend as a replacement or which ingredient I can increase to make up for the coconut. Thanks so much.
Hi Sarah. You could try swapping it with chopped nuts or seeds. Just make sure the pieces aren’t too big, otherwise it can affect the way clusters form. Hope this helps!
Absolutely no better way to start your day than a bowl of granola. Just starting to look into making my own. Thanks for sharing
Couldn’t agree more! You’re very welcome Corey!