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Whole30 approved granola in bowl with spoon

Get the Recipe: Whole30 Granola Recipe

This easy homemade Whole30 complaint granola is crispy, crunchy and chunky! It is filled with healthy wholesome ingredients and tastes way better than store bought. This grain free granola is versatile and delicious!
5 from 14 votes



  • Preheat oven to 350 degrees Fahrenheit. Line baking pan with parchment paper.
  • First, place 5 dates in a bowl of warm water. Soak for 5 minutes. Then drain dates and pat dry with paper towels.
  • Add dates to food processor. Process until a paste is formed.
  • Then, add pecans, cashews, walnuts and almonds to food processor. Pulse a few times, or until nuts are crumbly.
  • Add egg white to a mixing bowl. Whisk for 1 minute until frothy.
  • Then add chopped nuts and all remaining ingredients to mixing bowl.
  • Stir until combined. It should be clumping together slightly.
  • Carefully transfer mixture to baking pan. Arrange in one even layer, about ½ inch thick.
  • Bake for 25 minutes or until edges are starting to get crispy.
  • Remove from oven. Allow granola to cool fully before carefully breaking into clumps.½


  • Feel free to use slightly different amounts of the nuts.  Be sure to have 3 ½ cups of nuts total.
  • This recipe makes about 4 cups of granola.  Each serving is around ½ cup.
  • After mixing, granola should start to form clumps.  Carefully transfer this mixture to lined baking pan.
  • Arrange in a ½ inch thick layer on baking pan.
  • Bake until golden crispy around the edges, but not burnt.
  • Allow granola to cool FULLY.  The longer it cools, the more crispy and chunky it will become!
  • Store granola in an airtight container at room temperature for up to 1 week.
Calories: 430kcal, Carbohydrates: 17g, Protein: 10g, Fat: 39g, Saturated Fat: 10g, Polyunsaturated Fat: 13g, Monounsaturated Fat: 14g, Trans Fat: 1g, Sodium: 12mg, Potassium: 382mg, Fiber: 7g, Sugar: 5g, Vitamin A: 13IU, Vitamin C: 1mg, Calcium: 84mg, Iron: 3mg