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This 5-Ingredient Grain-Free Granola is the perfect simple granola recipe, minus the grains! It uses nuts and coconut in place of the oats to make a filling and delicious vegan & paleo granola.

I’ve shared a Paleo Granola recipe before and it is delicious. However – it had a few limitations, like that it uses egg whites, so it’s not vegan, and it uses a bundle of ingredients that are all great, but not totally necessary.

So I decided to simplify the paleo granola and make a grain-free granola recipe that only uses 5 ingredients !!!

It’s simple but that doesn’t mean it’s boring. It’s a delightful treat that got rave reviews all around and works just as well as a snack as it does for breakfast, sprinkled over yogurt or topped with nut milk.

Only 5 Ingredients?! What are they??

Nuts of your choice: I tested this grain-free granola recipe with all sorts of nuts and nut combinations and they all work well. I especially love using sliced almonds as part of the mix for extra texture. Use whatever you have on hand, and you could also use seeds (like pumpkin or sunflower seeds) as part of this mix.
Flaked Coconut: once flaked coconut is chopped up a bit, it resembles oats very closely in texture when baked up in a granola, so it works perfectly here.
Maple Syrup: this is where our sweetness comes from and also helps it stick together
Coconut Oil: acts as a binder and helps crunch everything up
Nut Butter: this *star* ingredient! I usually use almond butter but any nut butter or flavor of nut butter would work. It provides a delicious buttery, rich flavor and texture to the granola.

I also provide a few options for ~jazzing it up~ a little bit if you feel like going a little above and beyond the 5 ingredients. Not necessary, but if you have any of these and want to toss them in for extra flavor, they’re delicious additions to this grain-free granola.

Add these to your Grain-Free Granola for extra flavor:

Vanilla extract
Sea salt
Cinnamon
Any sweet spice mixes you like, like pumpkin pie spice, apple pie spice, chai spice, etc.

You can also toss in things at the end, like chocolate chips, raisins, or dried cranberries.

This Grain-Free Granola is as simple or as decadent as you want it to be. However you have it, it will be delicious!

I hope you love this simple recipe as much as I do. Be sure to let me know what you think in the comments below when you give it a try, and if you share a picture of it on Instagram, tag me at @bakeritablog and #bakerita!

5-Ingredient Grain-Free Granola (Paleo & Vegan)

Author: Rachel
Prep Time: 10
Cook Time: 40
Total Time: 50 minutes

Print Recipe

Description

This 5-Ingredient Grain-Free Granola is the perfect simple granola recipe, minus the grains! It uses nuts and coconut in place of the oats to make a filling and delicious vegan & paleo granola.

Scale

Ingredients

For the granola

2½ cups chopped nuts and/or seeds of choice – pecans, sliced almonds, pepitas, sunflower seeds, and walnuts are just a few options!

1 cup flaked coconut

⅓ cup (64g) creamy almond butter or nut butter of choice

¼ cup (84g) pure maple syrup or honey

¼ cup (50g) coconut oil

Optional add-ins:

1 teaspoon vanilla extract

1 teaspoon cinnamon or sweet spice mix, like chai spice or pumpkin pie spice

¼ teaspoon sea salt

Instructions

Preheat the oven to 300ºF. Line a baking sheet with parchment paper.
In a large bowl, combine the chopped nuts and chopped flaked coconut. In a measuring cup, whisk together the almond butter, coconut oil, and maple syrup. If using, stir in the vanilla, spices, and/or salt.
Pour the liquid ingredients over the dry ingredients mixture and stir until all of the dry ingredients are coated. Spread the granola in an even layer on a parchment-lined baking sheet and press down with a spatula or your hands.
Bake for 30 to 45 minutes. When it is browned and feels dry to the touch, remove from the oven. Let the granola cool completely without disturbing to help chunks form. Once cooled, break up the granola.
Store at room temperature in an airtight container for a few weeks, or for up to 2 months in the refrigerator.