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Grain-Free Granola

This nut and seed granola is a great option for gluten and grain-sensitive folk.
Course Breakfast
Cuisine American
Keyword Gluten-Free, Grain-Free, Granola
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 5 cups


  • Food processor
  • Parchment paper
  • Baking sheet
  • Large bowl
  • Spatula


  • 2 cups pumpkin seeds
  • 2 cups sunflower seeds
  • 1/4 cup chia seeds
  • 1/4 cup hemp seeds
  • 1/4 cup unsweetened shredded coconut
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1/4 cup coconut oil, melted
  • 1/4 cup 100% pure maple syrup *Optional
  • 1 cup dried cranberries (or other dried fruit)


  • Preheat the oven to 300F and line a large rimmed baking sheet with parchment paper.
  • Place pumpkin and sunflower seeds in a food processor and process until you have a chunky, coarse meal.
  • Pour into a mixing bowl and add chia seeds, hemp seeds, coconut (if using) and spices. Mix together oil and syrup, then drizzle over seed mixture until thoroughly coated.
  • Spread mixture onto baking sheet and bake for 35 minutes, turning granola halfway through baking. Remove from oven and stir in dried fruit if using.
  • Let cool completely to crisp up before storing. Keeps best in a glass jar in a cool place.
  • Serve over yogurt with fresh fruit for a delicious breakfast!