This Grain Free Granola is sweetened with pure maple syrup, contains no added oil and has tons of the best crunchy granola clusters ever! Enjoy with non-dairy yogurt or as a protein rich snack on the go. Perfect for hiking or camping!

grain free granola in a bowl from the top

Grain Free Granola is simply the best tasting granola I’ve ever had! My husband and kids loved this recipe. My picky kid called it “delicious” and asked for more. The toddler eats this stuff by the handful, which is a great way to get him eating nuts and seeds, since I don’t have to worry about him choking so much like I do with whole nuts.

I came up with this recipe a few years ago, after developing a sudden intolerance to oats. I won’t go into much detail, but something happened to my digestive system months after having my last baby and it’s taken me over a year to recover (thank you time and probiotics!). I’m feeling pretty great these days, but I still can’t seem to tolerate oats. I used to love having oatmeal every morning for breakfast, so this was a huge disappointment!

Anyhow, that’s how this recipe was born. I wanted to make homemade granola, but without oats. But don’t worry, I still love my grains and carbs! 😉

grain free granola after baking in the pan

How do you make homemade granola crunchy and get beautiful clusters?

I had noticed a lot of granola recipes call for egg whites, which apparently add to the crunchiness and “clumping” goodness. So I went out on a limb, and used some aquafaba! Aquafaba is just the liquid that is in a can of garbanzo beans (chickpeas). It works like egg whites! I was afraid to use it for a long time because it sounded gross to me, but now I am a believer.

The nuts and seeds paired with the aquafaba and maple syrup make this grain free granola SUPER crunchy and full of large clusters without the need for any added oil. 

grain free granola steps on how to put it together collage

How do you make Grain Free Granola?

It’s very simple to make.

First, measure 5 tablespoons of the liquid from a can of chickpeas (aquafaba) and whisk until white and foamy in a large bowl. Add the maple syrup, vanilla, cinnamon and salt.

Next, add the nuts/seeds and coconut to a food processor and pulse until a bit crumbly, but don’t over process into a paste or flour!

Add the nuts/seeds/coconut to the wet ingredients and stir. Bake, let cool and break into delicious clusters. That’s it!

grain free granola before baking being mixed in a bowl

To save money, I like to get my nuts and seeds in the bulk section of my local discount grocery store. Trader Joes also has good deals on nuts/seeds. Make sure to use RAW nuts and seeds; it will not taste the same if you use roasted ones.

What should I eat with this grain free granola?

This granola is delicious on it’s own and my husband deems it the PERFECT hiking snack.

It would be great to bring along camping as well, for breakfasts and snacks.

Try it with non-dairy yogurt and fresh berries, or with non-dairy milk as a cereal or even on top of some coconut ice cream!

grain free granola in a glass jar on it's side

For another energy packed nut based snack, try these Date Sweetened No Bake Chocolate Bites.

If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @nora_cooks_vegan on Instagram. Enjoy!

grain free granola in a bowl from the top

Grain Free Granola

This Grain Free Granola is sweetened with pure maple syrup, contains no added oil and has tons of the best crunchy granola clusters ever! Enjoy with non-dairy yogurt or as a protein rich snack on the go. Perfect for hiking or camping!
5 from 4 votes

Ingredients

  • 5 tablespoons aquafaba*see instructions
  • 1/2 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 cups raw walnuts
  • 2 cups raw cashews
  • 1 cup pepitas
  • 1 cup shredded coconut, unsweetened
  • 1 cup dried cranberries or blueberries, optional

Instructions

  • Preheat oven to 300 degrees. Line a large baking sheet with parchment paper.
  • Drain the liquid from a can of chickpeas (garbanzo beans), and measure out 5 tablespoons (this is aquafaba). Add this to a large mixing bowl and whisk for 1-2 minutes, until it's white and foamy (see photos in collage above).
  • Now add the maple syrup, vanilla, cinnamon and salt to the aquafaba and whisk until well combined. Set aside to prepare the nuts/seeds.
  • Add the walnuts, cashews, pepitas and coconut to a food processor. Pulse until crumbly. Don't overdo it or the nuts will start to release their oils and we don't want that. It won't take long at all. 
  • Add the nut/coconut mixture to the bowl and mix well with a wooden spoon. 
  • Spread the granola evenly on the prepared baking sheet, pressing it down a bit with your hands. 
  • Bake for 20 minutes, then take it out and give it a little stir. Bake another 20-25 minutes until slightly golden brown on top. Remove from oven.
  • Let it cool for at least 20 minutes before removing from the sheet. Do NOT stir it right when you take it out, it needs to cool and harden; that's how you get amazing clumps of granola!
  • Once cooled, break the granola apart to make clumps of granola and add any dried fruit if using. Make the clumps as small or large as you prefer. Store in an airtight container or ziplock bag in the fridge. It will keep for at least a week in the fridge, if it lasts that long!

Notes

  1. May use different nuts and seeds such as sunflower seeds, almonds, hazelnuts or macadamia nuts.

Nutrition

Serving: 1serving, Calories: 298kcal, Carbohydrates: 22g, Protein: 7g, Fat: 22g, Saturated Fat: 6g, Sodium: 42mg, Potassium: 261mg, Fiber: 3g, Sugar: 13g, Vitamin C: 1mg, Calcium: 36mg, Iron: 2mg

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