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A bowl of grain-free granola with toasted coconut and nuts.
Breakfast GF Vegan

Grain-Free Granola

A nutrient-dense blend of nuts, seeds, and toasted coconut flakes, lightly sweetened for a mindful morning ritual.

Prep Time
10 mins
Bake Time
25 mins
Yield
12 servings
Calories
210
Net Carbs
4g
Protein
6g
Fat
18g

Ingredients

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    2 cups mixed nuts (almonds, pecans, walnuts)
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    1 cup pumpkin seeds
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    1/2 cup sunflower seeds
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    1/2 cup unsweetened coconut flakes
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    1/4 cup melted coconut oil
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    1/3 cup erythritol or maple syrup
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    1 tsp vanilla extract
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    1/2 tsp sea salt
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Pro-Tip

Use the timing and difficulty guide as a mock recipe reference for this demonstration site.

Instructions

01

Preparation

Preheat oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper to ensure even toasting and easy cleanup.

02

Mix Dry Ingredients

In a large, heavy mixing bowl, combine the mixed nuts, pumpkin seeds, sunflower seeds, coconut flakes, and sea salt. Toss gently to distribute the salt evenly among the nuts and seeds.

03

Incorporate Wet Ingredients

Pour the melted coconut oil, erythritol (or maple syrup), and vanilla extract over the dry mixture. Stir thoroughly with a wooden spoon until every piece is glossy and lightly coated.

04

Bake to Perfection

Spread the mixture evenly onto the prepared baking sheet. Bake until deeply golden and fragrant, about 25 minutes. Carefully toss the granola halfway through the baking time to prevent burning on the edges.

05

Cool and Store

Remove from the oven and let cool completely on the baking sheet without stirring. This allows clusters to form. Once entirely cool, break into pieces and store in an airtight jar at room temperature.

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