5.0 from 1 vote

Looking for a crunchy, satisfying breakfast granola that’s totally grain-free? This easy grain-free chocolate granola is your new go-to! Packed with nuts, seeds, and a hint of natural sweetness, it’s the perfect blend of crispy, chewy, and delicious. Whether you’re topping your morning yogurt, sprinkling it over smoothie bowls, or just enjoying it by the handful, this gluten-free and paleo granola delivers all the flavour and texture you crave – without the grains. Plus, it’s super simple to make, so you can whip up a batch in no time and enjoy a healthy, homemade treat anytime!

How do I make granola clumpy?

To make granola clumpy, these are a few tips that can help:

Use a Sticky Sweetener: Ingredients like honey, maple syrup, or agave nectar help bind the ingredients together, promoting clumps. While we’re largely using coconut sugar in this recipe, we’ve also included a little bit of maple syrup for this reason.
Add a Binder: Incorporate a beaten egg white or a bit of nut butter into the mixture. These act as natural binders and help create clusters. If you’re fully plant-based, then the nut butter works well! Alternatively, you could use a chia seed egg or flax seed egg, which is just combining 1 part seed to 2 parts water.
Press Down the Granola: Before baking, firmly press the granola mixture onto the baking sheet into an even layer. This encourages clumping as it bakes.
Avoid Stirring While Baking: Resist the urge to stir the granola while it’s in the oven. Let it bake undisturbed, which allows the clumps to form.
Cool Completely Before Breaking Up: Once baked, let the granola cool completely on the baking sheet before breaking it into chunks. This ensures the clusters stay intact.

Can I make granola without oil?

Yes, you can make granola without oil! Here are some alternatives to oil that still give your granola a great texture and flavour:

Applesauce: This adds moisture and a natural sweetness, making your granola soft and slightly chewy.
Mashed Banana: Mashed banana works well as a binder and adds a mild, fruity flavour to your granola.
Nut Butter: Almond butter, peanut butter, or any other nut or seed butter can replace oil, providing richness and helping the granola clump together. Keep in mind that these butters naturally have oils in them already.
Coconut Milk: Full-fat coconut milk can add creaminess and a subtle coconut flavour without the need for oil.

These alternatives can keep your granola tasty and healthy while cutting out the added fat from oil.

Why does my homemade granola burn?

Your homemade granola might burn if it’s baked at too high a temperature or left in the oven for too long. Granola is best baked slowly at a lower temperature, around 150°C, to allow the ingredients to toast evenly without scorching. If the temperature is too high, the sugars in the sweeteners can caramelise too quickly, leading to burning before the rest of the granola has a chance to crisp up. Additionally, spreading the granola too thinly on the baking sheet or using dark baking pans can cause the granola to cook too quickly. Stirring the granola too often during baking can also expose certain parts to too much heat, increasing the risk of burning. To avoid this, bake your granola at a low temperature, stir it sparingly, and keep an eye on it as it approaches the end of its baking time.

Easy Grain-Free Chocolate Granola

5.0 from 1 vote

Recipe by Brooklyn, The Conscious Cook Course: BreakfastDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

This easy grain-free chocolate granola is a crunchy, nutrient-packed blend of nuts, seeds, and natural sweeteners, perfect for a wholesome breakfast or snack. Enjoy it with yogurt, smoothie bowls, or straight out of the jar!

Ingredients

1 cup Slithered Almonds
1 cup Chopped Walnuts
1 cup Chopped Hazelnuts
1/4 cup Pumpkin Seeds
1/4 cup Coconut Sugar
3 tbsp Coconut Oil
1/4 cup Cacao or Cocoa Powder
1/4 tsp Celtic Sea Salt
2 tbsp Maple Syrup
1/3 cup Coconut Flakes
2 tbsp Cacao Nibs

Directions

Preheat your oven to 160°C and line a large baking sheet with parchment paper.
In a large bowl, combine all of the ingredients (except the coconut flakes) and mix together, ensuring the sweeteners and oil coats everything.
Spread the granola mixture evenly onto the prepared baking sheet, pressing it down lightly to help form clusters. Bake in the preheated oven for 25-30 minutes, checking the tray halfway through to ensure even baking. For clumpier granola, avoid stirring too much at the halfway point.
In the last 5 minutes add the coconut flakes. Adding it toward the end is is to ensure it doesn’t burn. If you’d prefer non-toasted coconut flakes, you can add the coconut flakes once the granola is done and mix together then.
Once the granola is golden brown and toasted, remove it from the oven and let it cool completely on the baking sheet. It will continue to crisp up as it cools.

Notes

Avoid moving the granola too much while it’s baking as you want to create a crunchy and clumpy granola, rather than a super loose granola especially since we are not using oats in this recipe