This granola is not only gluten-free, it's completely grain free. I developed this recipe as part of an elimination diet for my husband while investigating triggers for his Ulcerative Colitis (UC), but we love it so much it's on regular rotation.
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Why You'll Love This Grain-Free Granola
If, however, you love your grains, try my almond butter granola with maple or a toasted sesame granola that will rock your tastebuds!
If you are exploring a grain-free diet for health reasons, speak to a dietitian or health practitioner.
Gluten-free Granola Ingredients
Nuts. I use about 2 cups of nuts in this recipe and love almonds and walnuts or pecans. If you have a favourite, use that. Or simply use two cups of one variety.
Buckwheat. I bulk up this grain-free granola with buckwheat groats. Despite their name, they are gluten and grain free - in fact they are more closely related to rhubarb.
Coconut flakes.I use flakes for their texture and to bulk up my granola. You can use shredded coconut too.
Maple syrup and sugar. Use them combined or simply use the maple syrup if you are trying to reduce your sugar intake.
Chia seeds. Chia seeds provide protein, fibre and omega-3 fatty acids.
Nut butter. This is where we get our nutty flavour without spending a fortune on raw nuts. By combining nut butter with our liquid mixture, the flavour coats the entire granola.
Sunflower oil. I prefer sunflower oil for its neutral flavour but you can use olive oil or coconut oil. If you are using coconut oil, warm it with the nut butter and maple in a pan over low heat. Stir until the three are well combined.
Seeds. Instead of spending our mortgage on nuts, we are using seeds. They are delicious, so why not? I love sunflower and pumpkin seeds here.
How to Make Grain-Free Granola
You'll find full instructions and measurements in the recipe card at the bottom of the post.
Step 1.
Preheat oven to 170 degrees c (350 degrees F). Combine the first nine ingredients into a large bowl.
Step 2.
Now, go ahead and whisk together the maple syrup, oil and nut butter until smooth and stir into the dry ingredients until well combined. Make sure everything is well coated in the wert mixture.
Step 3.
Spread your granola onto a baking tray - use two if you need to - and bake in the oven for 20-minutes. Carefully, remove from the oven and stir in the sunflower seeds. Return to the oven for about 5-7 minutes or until your granola is dark golden.
Step 4.
Remove from the oven, stir in any dried fruit you want to use, and allow to cool completely and crisp up before storing in an air-tight container for up to 3 weeks.
Recipe Notes
Don't wait for the granola to look crisp before taking it out of the oven. It will continue to crisp as it cools, and baking it longer can burn the nuts, seeds and coconut.
Add-Ins
I love a smattering of dried blueberries but you can add what you like. Try these alternative add-ins.
Storage
Once completely cooled, store your granola in an airtight container in a cool, dry place for up to 3 weeks.
More Breakfast Inspiration
Make This Recipe
Gluten-Free Granola (Grain-Free)
Equipment
- 1-2 baking trays
Ingredients
- 1 cup raw almonds 160g roughly chopped
- 1 cup walnuts or pecans 100g
- 1½ cups buckwheat groats 270g
- ⅔ cup coconut flakes 33g, chips
- 1 cup pumpkin seeds 150g
- 2 tbsp chia seeds 35g
- 1½ teaspoon ground cinnamon
- ½ - 1 teaspoon sea salt
- 2 tablespoon raw sugar optional
- ⅓ cup maple syrup
- 3 tablespoon sunflower oil or melted coconut oil
- 1 tablespoon nut butter
- ½ cup sunflower seeds 65g
- ⅓ cup dried blueberries completely optional
Instructions
- Preheat oven to 170 degrees c (350 degrees F). Combine the almonds, walnuts, buckwheat groats, coconut flakes, pumpkin seeds, chia seeds, cinnamon, sea salt and sugar into a large bowl.
- Whisk together the maple syrup, oil and nut butter until smooth and add it the bowl. Stir until well combined. Make sure everything is combined.
- Spread your granola onto a baking tray - use two if you need to - and bake in the oven for 20 minutes. Carefully remove from the oven and stir in the sunflower seeds. Return to the oven for about 5-7 minutes or until your granola is a deep golden brown.
- Remove from the oven, carefully stir in any dried fruit you want to use, and allow the granola to cool completely and crisp up before storing in an airtight container for up to 3 weeks. Keep it in a cool, dry place for best storage.
Notes
Nutritional Disclaimer
The nutritional information is an estimate only and is automatically calculated using online tools. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
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