Start your day with a delicious naturally sweetened nut-free and grain-free granola loaded with crunchy clusters. Perfect for paleo and nut-free diets!
While I’m not usually a fan of cereal for breakfast, I do like to start my day with a little crunch sometimes, which is when this grain-free granola comes into play. It’s a quick and easy way to start the day, and is loaded with lots of crisp and crunchy clusters.
Light and filled with crisp clusters it’s one of my go-to snacks throughout the day. It’s grain-free, naturally sweetened and lower in sugar than most store-bought versions. It’s also nut-free making it a great option for school lunches.
I’ve swapped out the oats and nuts found in typical granola for a paleo and tree nut-free allergy friendly version made entirely with seeds (pumpkin, sunflower and sesame to be exact). Applesauce and maple syrup act as both sweetener and binder for the seeds, creating those crave-worthy clumps that make granola so good! (NOTE - While allergic reactions to coconut have been documented, most people who are allergic to tree nuts can safely eat coconut. Source)
Everything is baked low and slow until nice and crisp. Make yourself a big batch and keep it in an air-tight container to munch on through-out the week. Here’s what you’ll need:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
For the Grain-Free Granola:
- Seeds – I like a mix of pumpkin, sunflower and sesame seeds but you can also add it flax, hemp or chia seeds if you’d like.
- Coconut – Use an unsweetened flaked coconut.
- Sweetener – You’ll need date syrup applesauce and maple syrup to both sweeten and bind the granola.
- Vanilla – You’ll need vanilla extract or you can substitute cinnamon if you’d prefer.
I like to make tahini yogurt bowls with the granola and have included the instructions for how to make one below. Here’s what you’ll need if you are making the yogurt bowls:
- Yogurt – I like coconut milk yogurt but use the yogurt of your choice.
- Tahini - Use a runny tahini.
- Sweetener - Date syrup works particularly well with the tahini but you can also use maple syrup or the sweetener of your choice.
- Berries – You’ll need some fresh or frozen berries to top or the fruit of your choice.
How to Make Nut-Free, Grain-Free Granola:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- You’ll start by pulsing the seeds and coconut in a food processor to create oat-sized pieces.
- Next you’ll mix in the applesauce, maple syrup and vanilla and spread the mixture out on a sheet pan to bake.
- The granola bakes slowly at a low temperature to ensure that it doesn’t burn before it has a chance to get nice and crispy. Once it’s done, let it cool completely before storing it in an airtight container.
- If you’re making the tahini yogurt bowls simply fill a small bowl with yogurt. Then add a spoonful or two of tahini and fold it into the yogurt for a hint of delicate roasted sesame flavor and add a drizzle of date or maple syrup for sweetness.
- Now it’s time for the toppings. Add your granola, top with berries and you’re all set!
Layer the yogurt, fruit and granola into a small mason instead and you have a delicious breakfast to go!
More Grain-Free Granola:
Start your morning off right with a bowl of crisp and clumpy homemade granola that's both grain-free and nut-free.
For the Grain-Free Granola:
- 1 ½ cups/168g pumpkin and sunflower seeds (½ raw pumpkin seeds and ½ raw sunflower seeds)
- ½ cup/60g unsweetened flaked coconut
- 2 Tablespoons/18g white sesame seeds
- ¼ cup/60g unsweetened applesauce
- ¼ cup/60g maple syrup
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
For the Tahini Yogurt Bowl:
- 6 oz/170g coconut milk yogurt (or yogurt of your choice) per serving
- 1 Tablespoon/15g tahini per serving
- 1 Tablespoon/20g date syrup (or use sweetener of choice) per serving
- Fresh strawberries (or fruit of your choice)
- Grain-free granola
To Make the Granola:
- Preheat oven to 250 F. Line a sheet pan with parchment paper and set aside.
- In the bowl of a food processor combine the pumpkin seeds, sunflower seeds, sesame seeds and coconut. Pulse briefly several times to coarsely chop (you should have some small and large pieces resembling oatmeal.)
- In a large bowl combine the applesauce, maple syrup, vanilla extract and salt; whisk until combined. Add seed mixture and stir until well combined.
- Spread the mixture evenly on the parchment lined baking sheet. Bake for 1 hour and 20 minutes, then turn off oven and let granola cool completely in the oven.
Make the Tahini Yogurt Bowl:
- Spoon yogurt into bowl and fold tahini into yogurt leaving some steaks.
- Drizzle with date syrup, top with sliced fruit and a few spoonfuls of granola.
Add flax or hemp seeds in addition to or instead of the sesame seeds.
Store granola at room temperature in an airtight container.
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Nut-Free, Egg-Free, Paleo, Refined Sugar-Free.
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Amount Per Serving: Calories: 186Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 708mgCarbohydrates: 16gFiber: 3gSugar: 7gProtein: 4g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.