5-Ingredient Grain Free Granola (No Sugar)
43
Published Jan 16, 2020, Updated Jan 30, 2024
This post may include affiliate links. Thank you for your support.
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!
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
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.
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!
Love Granola? Try These:
- Homemade Granola
- Coconut Almond Granola
- Hemp Granola
- Chocolate Granola
- Granola Butter
- Pumpkin Granola
Grain Free Granola
Ingredients
- 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
Instructions
- 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.
Notes
- I like storing the granola in my fridge or freezer so it stays extra crunchy.
- Inspired and adapted from Sarah Wilson’s I Quit Sugar cookbook.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve been eyeing up this recipe for months and finally got around to making it. The proportions of pumpkin seeds, coconut, chia seeds, etc. was perfect! Had some trouble with the oven temp… I put the granola in the oven for 20 mins at 250C and it still looked soggy without a hint of golden. I bumped the temp up to 300C for another 15 minutes (stirring once mid-way through) and it finally got to the crisp and color I was looking for. Also, I could have easily gotten by with only 3 or 4 tbsp coconut oil as the final product is still fairly greasy, but the overall flavor is still really delicious and I will definitely be making this recipe again. 🙂
This is so helpful and great recipe too!
I just made this for breakfast this morning, and it is sooo good. Love that it is not overly sweet like some granola. I will definitely be making it again:)
Just bought this, so excited! Thanks so much for sharing 🙂 I have struggled with sugar addiction my whole life, really looking forward to this.
A bunch of my friends are doing this 8-week challenge. Interested in seeing what they say about it!
Oh cool, are your friends here in Richmond?
I am so happy this book inspired you to clean up your habits!!! 🙂 I quit sugar 13 years ago and I have never ever looked back! It might be a tad bit difficult at first, but it will just become second nature soon!
Very great interview! Thanks for sharing all of this information with us! I am definitely going to pin this so I can refer back to it!
That granola sounds uh-mazingly delicious. Thanks for sharing the interview.
Great interview! I think I might have a problem with my thyroid, but had never considered sugar as being a factor in that. There’s only one thing Sarah said that kind of pushed my buttons… our digestion system has in fact changed since the “cave man” days (by the way, who were the cave men? Neandertals? Homo erectus?) Something that most people don’t understand about evolution is that it does not stop. Just because our anatomy seemingly hasn’t changed since Neandertals went extinct, doesn’t mean that evolution has stopped. It’s constantly working, which means our digestion system did not just come to a stand still thousands of years ago. It continues to evolve! Just a scientific point of view on the matter!
Can’t wait to check out Sarah’s book. Looks great!
It takes many, many thousands of years plus, at a minimum, for evolutionary changes/adaptations to occur. I also don’t know anyone that thinks that human ‘evolution has stopped’, especially in relation to the extinction of Neanderthals? (the correct spelling). Given that only around 1-4% of the modern human genome is traceable to that of Neanderthals, any comparisons or conclusions related to this are spurious at best.
Great interview and the granola pics look fabulous!!