I am so excited to finally share this healthy grain free granola recipe with you- because it is SO GOOD. I made it a few months ago, and have been making variations ever since. It really ticks all of the boxes for me, and it is on rotation in our household for healthy breakfasts.
Boxed cereal is so easy and convenient, right? But we all know that for the most part, boxed cereals are devoid of nutrients, often high in sugar, oils, preservatives and less than wholesome ingredients. True, there are some healthy options out there but are they affordable? Not really. Especially not if you’re feeding multiple mouths like I am. The good news is that you can easily make your own, and it costs a fraction of the price.
My healthy grain free granola needed to tick a few boxes
This isn’t just any granola- it is a grain free, refined sugar free, crunchy cluster, and paleo. It is sweetened with maple, flavoured with tahini, and packed full of wholesome nuts and seeds, AND its child approved. You can easily make this healthy grain free granola nut free, just see below for substitutions.
Best of all- it is EASY to make.
Here is what you will need
- Buckwheat grouts. I buy mine raw, but activate and dehydrate them first. This process removes physic acid from the grout and unlocks nutrients however you can simply use raw buckwheat. Most major supermarkets will now stock buckwheat.
- Flaked coconut– one of my favourite ingredients for adding a nice chewy texture and natural sweetness. I prefer organic, and conventional dried coconut often contains unnecessary preservatives.
- 1 1/2 cups of seeds or nuts– I use a mixture of pepitas (pumpkin seeds), sesame seeds and pecans but you can sub in any nuts or sunflower seeds. I activate all my nuts and seeds first-check out this post if you want to read more.
- Almond meal– this helps to form the chunks, however you can exchange it for any hazelnut meal or seed meal if you’re making this nut free.
- Hulled tahini– tahini is sesame paste, and should be runny and without separation. Choosing good-quality tahini is really essential for both flavour and texture, so ensure you get the right one.
- Coconut or olive oil. Both oils work well here. I love the flavour of olive oil, but if you’re after a granola with lots of crunchy clusters then coconut oil works better.
- Pure maple syrup and banana– need I say more. Natures most delicious sweeteners.
Tips for making CRUNHY granola
An important thing to remember when ,baking home made granola is, if you’re not using granulated sugar, you’re not going to get those really crunchy clusters typical of the store-bough variety. When using sugar, the sugar crystals melt and then reset on cooling creating hard crunchy textures and without sugar, you’ll never match that.
You can, however, still create a chunky granola- and the tip is simple. Leave your granola to cool completely without touching it. I leave mine on the bench overnight, and I recommend you do that too.
Serving suggestions and storage
Straight up granola is a meal in itself in my opinion, and suck a great snack. If you’re feeling like something a little extra though, this is how we sometimes serve it;
- A big, wholesome breakfast bowl with vegan yoghurt, fresh fruit or berry compote and nut butter.
- As the perfect smoothie topper
- To provide crunch and some sustaining carbohydrates to a chia bowl
- On top of baked fruit to make a quick and healthy dessert
- As a dip for home-made ice cream pops or frozen bananas dipped in chocolate.
For storage, simply add to a air-tight container and store in the pantry. In summer, I would recommend eating it within 2 weeks, in winter it should last a month. For crunchier storage, glass works best.
I hope you enjoy this recipe as much as we do. We welcome any reviews out comments below, and if you want to check out some other healthy breakfast ideas, here are a few:
This healthy grain free granola is the perfect paleo and vegan friendly breakfast option, snack or smoothie topper. It is easily adaptable to whatever nuts/seeds you have on hand, naturally sweetened and can be nut free.
320g (2 cups) buckwheat grouts
50g (1 cup) flaked coconut
60g (1/2 cup) pecans ( I use activated)* see notes
75g (1/2 cup) pepitas
75g (1/2 cup) sesame seeds
1/2 tsp salt
50g (1/2 cup) almond meal * see notes
2 tsp vanilla extract
110g (1/2 cup) hulled tahini * see notes
125g (1/2 cup) olive oil or coconut oil (melted)
75g (1/3 cup) pure maple syrup
120g (approx 2 large) bananas, mashed
- I always recommend using kitchen scales to accurately measure ingredients, however if you don’t have scales cups will work. I use standard Australian cups (250ml cup).
- Preheat oven to 160 C and line a deep baling tart with a silicone mat or baking paper. Set aside.
- Add all the dry ingredients to a large mixing bowl (all but the last 5 ingredients listed), and combine well. Add the remaining ingredients and use a wooden spoon to mix very well. Ensure everything is coated and uniform and there are no dry spots, then pour the granola onto the prepared sheet. Use a spoon to spread the granola evenly across the whole baking tray, taking time to leave no gaps around the sides (to prevent burning). Use the spoon to push down and condense the granola too.
- Bake for 20-27 minutes. I like mine bake for 22 mins, but if you prefer a more toasted flavour bake for the full 27 mins.
- Finally, allow the granola to cool completely before breaking it into pieces- overnight is best (just cover with a clean tea towel to avoid pet licks in the night). In the morning, use your hands to break granola into chunks and store in an ai-tight container in the pantry.
- Pecans can be substituted for your preferred nut, or seed if you want a nut free version.
- Almond meal can be subbed for hazelnut meal, or seed meal to make it nut free.
- Tahini should be good quality. Find a light coloured tahini that is pourable and does nat have the oils separated- it should be drippy, and smell delicious.
- If you add any FRUIT to the granola, I recommend adding it after you have baked it. You can add fruit before but be very careful to avoid burning. You should turn the granola every 7 minutes, bringing the edges into the middle of the pan and re-spreading as described in step 3.
Keywords: Grain free, refined sugar free, granola, paleo, vegan, maple syrup, breakfast