Recipe: Grain Free Unsweetened Granola

Grain free unsweetened Granola



(Makes 5 cups of granola)

  • 2 cups nuts (I used 1 cup walnuts, 1/2 cup pecans, and 1/2 cup slivered almonds)
  • 1/2 cup pumpkin seeds or sunflower seeds or flax seeds
  • 1 cup coconut flakes/chips, unsweetened
  • 1/4 cup coconut oil
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 egg white, whisked until frothy



  1. Preheat oven to 300 degrees.
  2. Line baking sheet with unbleached parchment paper.
  3. Heat coconut oil in a small saucepan over low heat, until liquid. Take off heat. Stir in salt, vanilla, and cinnamon. Set aside.
  4. Roughly chop nuts to desired size.
  5. Add pumpkin seeds, coconut flakes and to the nuts. Toss to combine.
  6. Pour oil mixture into the nut mixture. Use your hands to combine everything, making sure the nuts and fruit are coated.
  7. Add in egg white and combine further by hand, making sure everything is coated well.
  8. Transfer granola onto baking sheet, arranging it in one even layer. Place baking sheet in the oven.
  9. Bake granola for 25-30 minutes until dry and golden (you want it crisp, but do not let it burn). Rotate the pan if the granola is browning unevenly.
  10. Place the pan on a cooling rack and let the granola cool completely – it crisps further as it cools.

10. Once cooled, break the granola apart into whatever sized chunks you prefer. Store in an airtight container for up to 2 weeks.