Grain-Free Granola

Ingredients

• 125 g (1 1/4 cups)walnut pieces
• 125 g (1 1/4 cups)sliced almonds
• 120 g (1 1/2 cups)sweetened shredded coconut
• 170 g (6 oz)dried cranberries
• 130 g (1 cup)sunflower seeds or pumpkin seeds (pepitas)
• 60 ml (1/4 cup)coconut oil
• 22.5 ml (1 1/2 tablespoons)honey or maple syrup
• 7.5 ml (1 1/2 teaspoons)cinnamon

Instructions

1. 1

   Preheat the oven

   Heat the oven to 160°C (325°F). Line a rimmed baking sheet with parchment paper.

2. 2

   Mix the dry ingredients

   In a medium bowl, combine the walnuts, almonds, coconut, cranberries and sunflower seeds or pepitas.

3. 3

   Melt the oil

   Put the coconut oil in a heatproof glass bowl or measuring cup and microwave for 15 seconds to melt.

4. 4

   Coat the mixture

   Pour the melted oil over the nut mixture and gently stir with a wooden spoon or rubber spatula. Drizzle over the honey or maple syrup, add the cinnamon and mix until coated.

5. 5

   Spread on the tray

   Spoon the mixture onto the lined baking sheet and spread it into a thin layer with the back of the spoon or spatula.

6. 6

   Bake and cool

   Bake for 12 to 16 minutes, until the top is beginning to turn golden and the mixture smells fragrant. Remove from the oven and leave to cool for 30 minutes.

What is grain-free granola?

Granola is commonly made by baking a mixture of oats, nuts, seeds and sweetener until crisp. This American-style version leaves out the grains and builds its crunch from walnuts, almonds, coconut and seeds instead.

The combination of sweetened coconut, dried cranberries and cinnamon makes it fragrant and sweet-tart, while a short bake keeps the preparation simple.

Nutrition and macros by portion

The nutrition label shows one serving as written: 211 calories, 5g protein, 20g carbs, 16g fat.

The nuts, seeds and coconut oil supply most of the fat, while the dried cranberries, sweetened coconut and added honey or maple syrup contribute much of the carbohydrate. Nuts and seeds also provide the main share of the protein. Serve a measured portion with yoghurt and fresh fruit for a more substantial, balanced breakfast.

Choosing the ingredients

Nuts and seeds: Use sunflower seeds or pepitas, as listed, and keep the pieces roughly similar in size so they mix and bake evenly. Either option works with the walnuts and sliced almonds.

Sweetness: The cranberries and coconut are already sweetened, so the small amount of honey or maple syrup adds flavour and helps coat the mixture without turning it into a heavily bound cluster granola.

Coating without crushing

Melted oil: Pour the coconut oil over the bowl while it is liquid, then fold gently with a wooden spoon or spatula. This helps distribute the oil without breaking up the sliced almonds or cranberries.

Final seasoning: Add the honey or maple syrup and cinnamon after the oil, then mix again to coat the ingredients as evenly as you can.

Getting the texture right

Thin layer: Spread the mixture out on the lined tray rather than leaving it in a mound. A thin layer gives the ingredients more even contact with the oven heat.

Golden cues: Start checking at 12 minutes. Take the tray out when the top is just beginning to turn golden and the granola smells fragrant; it will firm as it cools.

Timing and cooling

Short bake: The recipe gives a 12-to-16-minute baking window, so check the colour and aroma rather than relying only on the clock. Ovens and tray positions can affect how quickly the edges toast.

Cool fully: Leave the granola on the tray for 30 minutes after baking. Moving or storing it while warm can interrupt the cooling and crisping process.

Ways to serve it

Breakfast: Spoon the granola over yoghurt or serve it with milk and fresh fruit. Its crunchy texture also makes a useful topping for porridge or a fruit bowl.

Snack: Eat a small handful on its own, or pack some for later once it has cooled completely. The cranberries bring a chewy contrast to the crisp nuts and seeds.

Recipe notes & tips

• Line the rimmed baking sheet with parchment so the mixture is easy to lift away after cooling.
• Spread the mixture in an even, thin layer to help it bake consistently.
• Check the tray at 12 minutes, especially if your oven browns food quickly.
• Use a heatproof glass bowl or measuring cup when melting the coconut oil.
• Let the granola cool for the full 30 minutes before storing it.

Variations

• Choose pepitas: Use pumpkin seeds instead of sunflower seeds for a slightly different seed flavour.
• Swap the sweetener: Use honey or maple syrup, whichever you prefer.
• Add extra spice: Stir a little extra cinnamon into the mixture before spreading it on the tray.
• Change the nuts: Replace some of the walnuts with another nut, keeping the total amount similar.
• Serve with fruit: Add sliced banana or berries when serving for a fresh contrast.

Common mistakes to avoid

• Crowding the tray: A thick mound can bake unevenly; spread the mixture into a thin layer.
• Baking too long: The nuts and coconut can become overly dark; check from 12 minutes and remove when just golden.
• Skipping the cooling time: Warm granola has not finished setting; leave it on the tray for 30 minutes.
• Stirring too roughly: Crushing the ingredients changes the texture; fold gently with a spoon or spatula.
• Using unmelted oil: Solid lumps can coat the mixture unevenly; melt the coconut oil before pouring it over.

How to store

Once completely cool, store the granola in an airtight container at room temperature. For the best texture, keep it dry and use within about two weeks; it can be eaten as is, so reheating is not needed.

Frequently asked questions