5-Ingredient Grain Free Granola (No Sugar)



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This grain free granola is made without sugar! It’s loaded with coconut, a variety of nuts, coconut oil and cinnamon. Paleo, gluten-free, low carb and low sugar.

The simpler the better these days! This granola is made with only five ingredients and comes together in a flash. Even though it’s sugar free, it is crazy delicious!

Overhead shot of 5-Ingredient Grain Free Granola on a sheet pan.

Only 5 Ingredients

  • unsweetened coconut flakes
  • raw nuts: I used a blend of cashews, almonds, walnuts and pumpkin seeds
  • chia seeds
  • cinnamon
  • coconut oil or butter, melted
All the ingredients for grain-free granola in a bowl.

How to Make Grain Free Granola

It truly doesn’t get much easier than this… mix all of the ingredients together in a bowl and spread on a baking sheet lined with parchment paper. Make sure the mixture is spread evenly on the baking sheet. Bake until golden brown and enjoy! After completely cooled you can store in an airtight container. I like to store in the refrigerator or freezer so it stays extra crunchy.

Making grain free granola. All the granola in a bowl after stirring.

No Added Sugar

This recipe is inspired by Sarah Wilson’s sugar-free granola recipe from I Quit Sugar. She suggests using rice malt syrup, but I made mine without the syrup and it turned out to be delicious. I can totally see why it’s such a popular recipe. It does a great job of satisfying my craving for sweet and crunchy granola but without the grains and added sugar. It’s so packed with healthy fats from the coconut, nuts and chia seeds so it’s really quite filling. I love it on greek yogurt!

Overhead shot of a bowl with 5-Ingredient Grain Free Granola and a silver spoon.

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4.43 from 33 votes

Grain Free Granola

Grain free granola made with a blend of coconut, a variety of nuts, coconut oil and cinnamon. It's crunchy, delicious and low in sugar.  
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 15


  • 3 cups unsweetened coconut flakes
  • 2 cups raw nuts, roughly chopped (I used 1 cup raw cashews, 1/2 cup raw almonds, roughly chopped, 1/4 cup raw walnuts, 1/4 cup raw pumpkin seeds)
  • 2 tablespoons chia seeds
  • 1 teaspoon ground cinnamon
  • 5 tablespoons coconut oil or butter, melted


  • Preheat oven to 250°F and line a baking sheet with parchment paper.
  • Combine all ingredients in a bowl, mix thoroughly, and spread evenly on the sheet.
  • Bake 30-40 minutes until golden, rotating halfway through cooking time.
  • Remove from oven and allow to cool, then eat while it’s still crispy.



Serving: 1/4 cup | Calories: 169kcal | Carbohydrates: 5g | Protein: 4g | Fat: 16g | Fiber: 2g | Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Keyword: grain-free granola
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!


About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating


  1. 5 stars
    I really liked this recipe but found it too oily with 5 tablespoons of oil. Made it again using half the oil and it is much better. Great flavor and texture.

    1. I’m glad you were able to make this recipe work for you! Thanks for coming back to leave a comment and star rating. I really appreciate it!

    1. Ahh that makes me so happy to hear, Lianne! I’m so glad you’re enjoying this granola. Thanks for coming back to leave a comment and star rating, I so appreciate it. <3

  2. 5 stars
    In our self isolation I am
    Making one new thing every day ! What an
    Unexpected joy ! Coco nutty granola was today’s treat !

    1. Ah yay!! So glad you enjoyed this recipe, Trish! Thanks for trying it and for coming back to leave a comment and star rating, I so appreciate it. <3

  3. Thanks for the recipe. I also cut down the coconut oil to 2 tablespoons after reading other’s comments. I added chopped dates, dried apricots and cacao nibs to the finished product. Yum 🙂

  4. 5 stars
    Thank you for the information in the storage tip. I made this recipe before but couldn’t remember how to keep it stored. I’m going to keep it in the freezer as per your suggestion, Thank you!

  5. I like this. I used shredded coconut, a mixture of nuts, cinnamon and added nutmeg. I didn’t think it was oily with the 5 tbs of oil. It’s delicious. I’m making another batch today, and will use 3 tbs of ghee to experiment. I’m on a no grain, no sugar diet and this satisfies my taste buds.Thank you!

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