If you’re following a grain-free or Paleo diet, this granola recipe is about to make your mornings better. It’s made with nutrient-dense pumpkin seeds and is naturally sweetened, but when you serve it with almond milk and fruit, it’s remarkably similar to classic granola.
The key to achieving a chunky, crispy texture (without grains) is using shredded unsweetened coconut. It acts as a binder in this recipe, along with the maple syrup, to create crunchy clumps that stick together just like the real thing.
This grain-free granola comes together in about 30 minutes and is the perfect meal prep breakfast that you can store in the fridge for the week ahead.
⭐⭐⭐⭐⭐ Featured Review “I make this so much I had to start ordering big bags of shredded coconut online. So easy, so good!” -Jennifer
Ingredients You’ll Need
- Pumpkin seeds. This recipe calls for hulled pumpkin seeds, which have had their tough outer shell removed. They should look green, flat, and oval. I use unroasted and unsalted seeds for the best flavor. (If yours are salted, cut back on the salt in this recipe.)
- Sunflower seeds. These add extra texture and nutrients, but you can swap them for sliced almonds or chopped nuts if you prefer.
- Shredded coconut. Shop for unsweetened shredded coconut, not the moist, sweetened flakes you’d buy for certain cookie recipes. This ingredient helps the granola stick together, making it feel more like traditional oat-based granola.
- Chia Seeds. These add crunch and help the granola stick together as it bakes. You can swap these for ground flax seeds if you keep those on hand.
- Maple syrup. This natural sweetener not only adds flavor, but also binds the granola together. The granola may look slightly sticky when warm, but it will harden as it cools after baking.
- Ground cinnamon. This spice is popular for use in granola, but you can substitute it with any other seasoning you prefer. (Try a pumpkin spice blend for a Fall treat!)
- Salt. Adding a touch of salt helps balance the sweetness in this recipe, making this granola taste irresistible.
If you’d like to add raisins or other dried fruit, stir them in after baking. You don’t want to dry them out any more than they already are.
How to Make Paleo Granola
Step 1:
Preheat the oven to 300ºF and line a large baking sheet with parchment paper.
In a medium bowl, combine the pumpkin seeds, sunflower seeds, coconut, chia seeds, maple syrup, ground cinnamon, and salt. Stir well until the mixture is evenly coated in the maple syrup.
Step 2:
Transfer the mixture to the center of the parchment-lined pan, then use a spatula to spread it out into a flat, even layer. The flatter you spread the granola, the crispier it will be.
Place the pan in the oven to bake at 300ºF for 25 to 30 minutes. The edges should turn golden brown when the granola is done baking.
(It’s okay if the center doesn’t look golden on top.)
Step 3:
Let the granola cool on the pan completely. It will crisp up as it cools. Once it’s completely cool to the touch, you can break it into chunks.
The granola is ready to serve right away with almond milk and fresh fruit. Leftovers can be stored in an airtight container in the fridge for up to 4 weeks.
IngredientsUS CustomaryMetric1x2x3x
- ½ cup pumpkin seeds
- 1 cup shredded unsweetened coconut
- 3 tablespoons chia seeds (or ground flax seeds)
- ¼ cup sunflower seeds
- 1 teaspoon ground cinnamon
- ¼ teaspoon sea salt
- ¼ cup pure maple syrup
Instructions
- Preheat your oven to 300F and line a large baking sheet with parchment paper. Combine the pumpkin seeds, shredded coconut, chia seeds, sunflower seeds, cinnamon, and salt in a large bowl, and stir well to combine.
- Add in the maple syrup, and stir again until all of the ingredients have been coated. This will help everything stick together, but the mixture won’t look very wet.
- Transfer the mixture to the prepared baking sheet, and spread it out into a flat, even layer. Bake at 300ºF for 25 to 30 minutes, or until the granola looks golden around the edges.
- Let the granola cool completely. It will firm up as it cools, and then you can break it into pieces and serve it right away. Leftovers will keep well in an airtight container in the fridge for up to 4 weeks. (Or freeze it for up to 3 months.)
Video
Notes
Nutrition
More Recipes To Try
- Cranberry Orange Muffins (with almond flour)
- Chocolate Walnut Bars
- Paleo Spice Muffins
- Roasted Sweet Potatoes
- Paleo No-Bake Cookies
Paleo Granola (Grain-Free!)
Ingredients
- ½ cup pumpkin seeds
- 1 cup shredded unsweetened coconut
- 3 tablespoons chia seeds (or ground flax seeds)
- ¼ cup sunflower seeds
- 1 teaspoon ground cinnamon
- ¼ teaspoon sea salt
- ¼ cup pure maple syrup
Instructions
- Preheat your oven to 300F and line a large baking sheet with parchment paper. Combine the pumpkin seeds, shredded coconut, chia seeds, sunflower seeds, cinnamon, and salt in a large bowl, and stir well to combine.
- Add in the maple syrup, and stir again until all of the ingredients have been coated. This will help everything stick together, but the mixture won’t look very wet.
- Transfer the mixture to the prepared baking sheet, and spread it out into a flat, even layer. Bake at 300ºF for 25 to 30 minutes, or until the granola looks golden around the edges.
- Let the granola cool completely. It will firm up as it cools, and then you can break it into pieces and serve it right away. Leftovers will keep well in an airtight container in the fridge for up to 4 weeks. (Or freeze it for up to 3 months.)
Video
Notes
Nutrition
https://detoxinista.com/pumpkin-seed-granola-nut-free-grain-free/
