Grainless Crunchy Granola

[yumprint-recipe id=’173′]

Grainless Crunchy Granola

0 from 0 votes
Recipe by Course: Breakfast


Prep time


Cooking time


Total time




  • 1½ cups nuts – almonds, pecans or mixed

  • 4 cups unsweetened shredded coconut

  • 1 cup pumpkin seeds

  • 1 cup sunflower seeds

  • 1/2 cup chia seeds

  • 1/2 cup hemp seeds

  • 1 cup sesame seeds

  • 1 cup flax seeds

  • 1 teaspoon pink Himalayan salt

  • 1/2 cup virgin coconut oil or grass fed butter

  • 1/2 cup raw honey or maple syrup

  • 1/2 teaspoon cinnamon (optional)


  • Preheat oven to 350 degrees
  • In a large bowl combine nuts, coconut, seeds and salt
  • In small saucepan on low liquify the coconut oil and honey/maple syrup
  • Pour coconut oil/honey mixture over nut/seed mixture and stir until well combined
  • Spread onto cookie sheets covered in parchment paper. (Do not overfill)
  • Bake for 15 minutes
  • Check and move around halfway through so outside granola does not overcook
  • Remove and let cool
  • Store in airtight containers


  • This is a large recipe. You can reserve a cup or 2 and turn them into power balls by using honey and nut butter to bind the mixture together. Adding mini chocolate chips make this a sweet treat. Form into balls and refrigerate.
  • Great with coconut yogurt, chia pudding or milk
  • Serve for breakfast as a substitute for breakfast cereal, layer with fresh berries and yogurt making it the perfect parfait, or top a french toast casserole for the added crunch.
  • Serving size is up to 1/4 of a cup

Did you make this recipe?

Tag @thekeyesingredients on Instagram and hashtag it #betterchoices

Did you make this recipe?

Like us on Facebook


Posted on

August 14, 2014