Grain Free Granola
This homemade grain free granola is way better than anything store bought! In fact, you’ll never buy store bought again. This granola is easy to make and so chunky. It it easy and versatile. In addition to being Paleo and gluten free, this granola is made with healthy ingredients.
Why You’ll Love This Recipe
- This grain free granola is easy, chunky and delicious!
- It is filled with healthy and nutritious ingredients.
- This granola is versatile.
- Eat it in yogurt, smoothies, smoothies bowls, and by the handful.
- The nuts make it extra crunchy and crispy.
- The flavors are warm, hearty and fresh.
- This recipe is Paleo, grain free, gluten free, dairy free, and refined sugar free.
- Check out this Whole30 Granola for another fun idea.
Ingredients & Substitutions
These are the ingredients and substitutions for grain free granola. Scroll down to the recipe card for the full ingredients and directions.
A whisked egg white helps the granola clump together. Do not omit the egg. It is very important!
Macadamia nuts are a little sweet, slightly creamy and a little buttery. In addition, they are a healthy fat. Feel free to use cashews, pecans or more almonds in its place.
Almonds are crispy, crunchy and they are the perfect addition to this granola.
Coconut flakes add a little sweetness and texture.
Loaded with vitamins and minerals, pecans add a pop of crunch to the granola.
Chia seeds are packed with antioxidants and have become known as a super food. Additionally, these seeds help bind the granola together.
Flax seeds have a myriad of health benefits. They are a popular super food.
Maple syrup is a common Paleo liquid sweetener. In this case, its sticky nature helps create those sought after chunks of granola. Feel free to use honey in its place.
The vanilla extract adds just enough flavor!
Use refined coconut oil for no flavor, or unrefined for a slight coconut flavor. In addition, use room temperature coconut for this recipe.
A little bit of cinnamon goes a long way in flavoring this granola. Feel free to use nutmeg or coconut sugar instead.
The salt is totally optional. If many of the nuts you use are already salted, feel free to skip.
How to Make
First, preheat oven to 300 degrees Fahrenheit and line a baking sheet with parchment paper.
Then, whisk together egg white and water.
Add all ingredients to a food processor or blender. Then, blend until chunky.
Next, spread granola into one even layer on baking sheet.
Bake for 20 minutes. Remove from oven. Then, cover granola with aluminum foil. Return to oven.
Cook an additional 10 to 15 minutes.
Remove from oven and cool for at least 2 hours. Finally, break granola into chunks.
How to Make Homemade Granola Clumpy
- Whisk egg and water completely.
- To make granola clumpy, spread into one even layer before baking.
- Allow granola to cool at least 2 hours, if not more.
- Once completely cooled, break granola into chunks.
Expert Tips & Tricks
Do not omit the egg white. This really helps the granola clump together.
Feel free to use any combination of nuts and seeds.
Allow the granola to fully cool. Do not immediately touch granola.
How to Serve & Store
Add this macadamia nut granola to smoothie bowls or smoothies.
Store granola covered at room temperature for up to 1 week.
Frequently Asked Questions
Grain free granola is made without grains. Most granola contains oats, but this granola does not.
Allow granola to fully cool to create larger chunks and clumps.
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If you make this grain free granola recipe, I would love to see it! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Paleo Recipes.
Get the Recipe: Grain Free Granola
- First, preheat oven to 300 degrees Fahrenheit and line a baking sheet with parchment paper.
- Then, whisk egg white and water together.
- Add all ingredients (including egg white) to a food processor or blender. Process just a few times, until nuts are broken up.
- Spread granola into one even layer on baking sheet.
- Then, bake for 20 minutes. Remove from oven and place a piece of aluminum foil over the granola.
- Return to oven and bake an additional 10 to 15 minutes or until crispy.
- Remove from oven. Cool granola on pan for at least 2 hours.
- Finally, break granola into pieces and enjoy!
- Do not omit the egg white.
- Feel free to use any combination of nuts and seeds.
- The granola will become more crispy as it cools.
- Allow granola to cool completely before breaking into chunks.
- Do not touch granola before fully cooled.
- Store granola covered at room temperature for up to 1 week.
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