Grain-Free Granola

A grain-free, no oats granola made with coconut flakes and dried fruit

This is an adaptation of a Paleo Pumpkin Granola recipe from Empowered Sustenance and is my go to in lieu of a boxed granola-type cereal. And like many other recipes on my site it is easy to customize by swapping out ingredients. I have made this many times and it comes out different each time, only because of the ingredients I may or may not have on hand.

I try not to go to the store specifically for this recipe, and since I like to play with my food, I may try different items each time.

The original recipe calls for pumpkin puree which is easy enough to keep in your pantry. But during the fall, Trader Joe’s has a Pumpkin Butter that is a delicious substitution. This year however, I was a little late in the game and when I went to buy it, they had already sold out for the season!

So this time I used Trader Joe’s Fig Butter which adds a nice sweet touch and I believe is available all year.

If you have tried this or something similar, leave a comment below. We would love to hear what ingredients you used and how it came out!

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Grain Free Granola

A grain-free using coconut flakes, dates and seeds
Prep Time15 minutes
Active Time11 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: Granola Grain-free
Yield: 6

Materials

  • 1½ cups coconut flakes or chips unsweetened
  • 1 cup chopped raw almonds or a combination of nuts and seeds of your choice I used a combination of raw slivered almonds and pepitas
  • ½ to ⅓ cup dried fruit – ex. cranberries, dates, raisins etc. I used dried cranberries and chopped dates
  • 1 to 2 TBSP fig butter, pumpkin butter or pumpkin puree I used Trader Joe's Fig Butter, but when available I use Pumpkin Butter
  • 1 TBSP maple syrup or honey
  • 1 to 2 TBSP coconut oil
  • 2 tsp cinnamon or pumpkin pie spice
  • 1 tsp nutmeg
  • 1 tsp vanilla
  • ½ tsp sea salt

Instructions

  • Preheat oven to 350 degrees
  • Gather all of the ingredients
  • Combine the dry ingredients into a large bowl
  • Melt the coconut oil and mix into the dry ingredients
  • Then add in the fig butter or the pumpkin puree and mix everything together
  • Line a large baking sheet with parchment paper
  • Spread the granola mixture evenly onto the baking sheet
  • Bake for 12 to 15 minutes. Watch closely, the coconut tends to brown very quickly
  • Remove from oven and let cool. The mixture will crisp up a bit more as it cools

Notes

This is delicious as a snack, in a bowl with milk, sprinkled on yogurt, ice cream…you name it!