This gluten-free, oat-free granola is simply delicious. A mixture of chia seeds, flax seeds, and nuts coated with pure maple syrup and vanilla, toasted to perfection.
The granola is nutty and subtly sweet, making it the perfect addition to any yogurt bowl or smoothie bowl. The granola clusters also make them great for an easy and healthy on-the-go snack.
Maple syrup and coconut shreds provide natural sweetness while the nuts and seeds keep you feeling full and energized. Easily customize this oat-free granola by adding or substituting your favorite nuts, dried fruits, and other seeds.
FAQs about oat-free granola
Granola is most commonly a mix of oats, nuts, seeds, dried fruits, oil, and a sticky sweetener. Some granolas also include chocolate and/or nut butters.
It can be! When buying granola, make sure to check the ingredients for honey. Honey is a common sticky sweetener that is used in a lot of granolas and is not vegan. If making a homemade recipe that calls for honey, use maple syrup instead.
No, granola does not have to include any oats. There are a ton of oat-free granola recipes online (including this one) and there are also some great store-bought options.
Backroads Granola, Wildway Granola, Paleonola (vanilla bean and cinnamon blueberry), and Grandy Organics (chocolate chunk, super hemp, and coffee and hazelnut). This recipe was inspired by Paleonola's vanilla bean granola.
Substitue oats with additional nuts, seeds, dried fruits, quinoa flakes, or coconut flakes.
Granola is easy to make and comes together quickly! Add all ingredients to a bowl and mix until combined. Place on a lined baking sheet and gently press down (this forms clusters and helps the granola stick together). Toast in the oven until golden, remove and let cool completely. That's it!
There are a few tips to help granola stick together and create granola clusters; 1) use a sticky sweetener like maple syrup, 2) spread the granola evenly on a baking sheet, 3) use a rubber spatula to gently press the granola down before placing in the oven to bake and finally, 4) let the granola cool.
Ingredients for oat-free granola
- Sliced almonds
- Shredded coconut
- Pumpkin seeds
- Maple syrup
- Chia seeds and flaxseeds
- Vanilla bean seed, scraped from the inside of a vanilla bean pod (or substitute with vanilla bean paste or pure vanilla extract)
For exact measurements and detailed step-by-step directions, scroll to the recipe card below.
- Maple syrup: I love the way the nutty undertones of the maple combine with the coconut and other nuts, so I don't recommend substituting. Un-honey and date syrup are typical substitutes for maple syrup that may work but the overall taste of the recipe will vary.
- Chia seeds and flaxseeds are optional, but highly recommended for the additional nutritional value they bring to the recipe.
- Swap pumpkin seeds for unsalted sunflower seeds.
- Dried fruits make a great addition to the granola. I recommend golden raisins and/or cranberries.
Tops tips for creating granola clusters
- Use a sticky sweetener. Maple syrup is the key to a good granola cluster!
- Spread the granola evenly. Dump the mixture onto a lined baking sheet, but ensure granola isn't stacked heavily in areas. This will prevent the granola from being undercooked. We want a nice even bake to ensure more crunchy goodness happens.
- Gently press the granola. Use a rubber spatula (or something similar) and gently press the granola down after spreading it evenly.
- Let the granola cool. As delicious as it smells (and looks) refrain from touching the granola for at least 30 minutes to 1 hour after it comes out of the oven. This allows it to cool, set and form large granola clusters. Break apart and enjoy!
10 ways to eat gluten-free oat-free granola
- Add to quinoa breakfast bowls
- Add to chia seed pudding or overnight oats
- By the handful
- Sprinkle on top of yogurt and fruit
- Enjoy on top of a smoothie
- In a bowl with fresh berries and flax milk (or other plant milk)
- On top of an Açaí bowl with fresh fruits and extra coconut
- Top a stack of homemade pancakes with a few handfuls
- Add to your morning oatmeal for a crunchy texture and a bit of sweetness
- Top baked sweet potatoes with a handful and an extra drizzle of maple syrup
Storing homemade granola
Store this grain free granola in an airtight container (like a mason jar) at room temperature for up to 3 weeks.
- 10x15 baking sheet & unbleached parchment paper
- measuring cups
- mixing bowl
- rubber spatula
- small cutting board and a knife
- 1 cup raw sliced almonds
- 1 cup raw walnut halves and pieces
- 1 cup raw pecan halves and pieces
- ½ cup unsalted pumpkin seeds
- ½ cup + 2 extra tablespoons unsweetened shredded coconut
- 2 tablespoons chia seeds
- 1 tablespoon flaxseed (use seeds not flax meal)
- ⅓ cup maple syrup
- ¼ teaspoon vanilla bean seeds (scraped from a vanilla bean pod, or substitute with 1 teaspoon of pure vanilla extract or vanilla bean paste)
- Preheat oven to 300°F and line a 10x15 baking sheet with unbleached parchment paper
- Add nuts*, coconut shreds, and seeds to a large mixing bowl and stir together. Next, add maple syrup and vanilla seeds**. *Break the nuts into halves or pieces (bite-sized) if needed. **To scrape the vanilla bean pod for the seeds: Lay the bean flat on a cutting board and cut the bean directly down the middle (without cutting all the way through, just enough to open the bean). Next, open the sides of the bean and scrape out the seeds using the knife (or a spoon). Add the seeds directly to the mix and stir together.
- Place onto the baking sheet and spread evenly. Gently press down using a rubber spatula (this helps clusters form). Bake on the middle rack for 20-25 minutes (mine took 23 minutes) or until the nuts are slightly golden brown.
- Remove from the oven and let cool. Enjoy by the handful, on top of pancakes, or in a breakfast bowl!