The Easy Grain-Free Granola I Meal Prep Every Week

If you’re looking for a satisfying and healthy breakfast or snack option—that also happens to be grain-free—this granola is for you. I’ve been meal-prepping this exact grain-free granola recipe every Sunday for the past several months, and it’s so wholesome and delicious, I go through the entire batch most weeks. Packed with a variety of seeds, nuts, and coconut flakes, it’s perfect for those following Paleo, grain-free, gluten-free, or Keto diets—or simply anyone seeking a nutritious start to their day.

grain-free granola recipe

Why Eat Grain-Free

I’m working on a post that deep dives into why I’m currently following a grain-free diet (my reason is completely due to the gut health issues that have plagued me for years!) While grains are certainly not “bad” and can even be a really healthy part of some people’s diets, there are a variety of reasons why someone may choose to eliminate or cut back on grains.

  1. Lower Carb Content: Traditional granola typically contains grains like oats, which can be high in carbohydrates. Our grain-free version cuts down on carbs, making it a great choice for those following a low-carb or ketogenic diet.
  2. Gluten-Free: Going grain-free means avoiding gluten, making this granola suitable for individuals with gluten sensitivities or celiac disease.
  3. Nutrient-Rich Ingredients: Our recipe features nutrient-dense ingredients like seeds, nuts, and coconut flakes, providing essential vitamins, minerals, and healthy fats.
  4. Blood Sugar Control: With no grains or added sugars, this granola won’t cause rapid spikes in blood sugar levels, making it a smart choice for those monitoring their glucose.
grain-free granola recipe

This grain-free granola recipe is so simple, I don’t even follow a recipe when I make it on the weekend. Essentially, you take coconut flake cereal (I like this one from Thrive Market), a bunch of seeds, and a bunch of nuts. You spread them out on a baking sheet, then toss in a “wet” mixture of applesauce and egg white until evenly coated (these take the place of the sugar and oil that most granola recipes are loaded with!) Then, you bake until golden brown and crunchy.

grain-free granola recipe

My Favorite Ways to Eat Grain-Free Granola

Now that you’ve prepared this healthy grain-free granola, here are some delightful ways to enjoy it throughout the week:

  • Serve with nut milk and fresh berries for a refreshing breakfast.
  • Top your whole milk Greek yogurt or cottage cheese with a generous sprinkle of this crunchy goodness.
  • Get creative by using it as a salad topping for an unexpected and delightful crunch.
  • Satisfy your snack cravings by munching on a handful of this granola all on its own.

This granola is not only a healthier alternative to traditional granola—it’s also a versatile treat that fits into just about any diet (except nut-free!) Make a batch on Sunday, store it in a mason jar in the freezer, and enjoy it throughout the week in countless delicious ways.

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Description

I make this easy grain-free granola recipe every Sunday, pop it in the freezer, then enjoy it all week on top of yogurt, fruit, or by the handful as a snack.


  • 3 cups Coconut Flakes cereal (I buy the one from Thrive Market—look for one with the main ingredient organic coconut meat)
  • 1 1/2 cups seeds of choice—I mix sunflower, pumpkin, and hemp seeds
  • 1 1/2 cups raw nuts of choice—slivered almonds and chopped walnuts are my picks
  • 1 egg white
  • 1 small container applesauce
  • 1/2 teaspoon salt
  • Cinnamon, to taste

  1. Preheat oven to 300 degrees.
  2. In a small bowl, mix together egg white, applesauce, salt, and cinnamon.
  3. Spread out the coconut flakes cereal, seeds, and nuts on a parchment-lined baking sheet. Pour the egg white mixture over, use your hands to toss together until everything is moistened, then spread out in an even layer.
  4. Bake for 20 – 30 minutes until starting to get toasty. Flip the granola and stir it around, then bake for about 15 more minutes until both sides are starting to turn golden brown.
  5. Remove from oven and let cool—the granola will become even crispier as it cools.

Notes

  • Feel free to swap an equal amount of any nuts or seeds—I’ve used flaxseeds, chia seeds, sesame seeds, pecans, and pistachios all with great success!
  • You can also use 1/4 cup canned puréed pumpkin in place of the applesauce. I love to do this in the fall with a pinch of pumpkin pie spice for “pumpkin spice” granola!
  • Prep Time: 10
  • Cook Time: 40
  • Category: breakfast

Keywords: grain-free granola


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