Grain Free Granola with Blueberries and Coconut

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An easy grain-free granola recipe that is perfect for anyone following a gluten-free diet plan.
I am definitely not gluten-free. I eat plenty of bread, have a strict dessert-first motto, and even eat pasta on occasion.
grain free granola recipe
That said, I also eat a lot of gluten-free things. Sometimes because I’m always experimenting with the latest food trends (yes, I know gluten-free is not new) but sometimes because gluten-free things are actually good. The grain-free world has definitely stepped up its game in the last few years, and the results are good.
If you ask me my favorite foods, nuts will definitely be on the list. I prefer nuts in chocolate chip cookies, and one of my favorite pies is pecan. I also love granola, especially with nuts.
So a grain-free granola recipe made with mostly nuts? Sign me up.
This is pretty easy and mimics the texture and flavor of granola made with oatmeal. I added blueberries and coconut, but you can add dried cherries, cranberries, or raisins if that’s your thing.
For the nuts, I used pecans (my fave!) and sunflower seeds, but you could use almonds or walnuts in place of the pecans. The sweetness comes from dates, so no added sugar, especially if you can find dried fruit with no sugar added.
As far as how to eat this, a little goes a long way. You can of course eat it like cereal with milk, but I find it better sprinkled on yogurt. It’s got a lot of nuts, so while it’s not unhealthy per se, it’s also not low in calories.
Stored in an airtight container, it should last a week or more and as long as it doesn’t smell rancid, it should be fine for a while.
grain free granola recipe
grain free granola recipe

Grain Free Granola with Blueberries and Coconut

An easy grain free granola recipe that is flavored with coconut and blueberries. Perfect for sprinkling on yogurt or eating as a snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings 12
Calories 288 kcal



  • 2 cups chopped pecans
  • 1/4 cup coconut oil
  • 5 dates pitted
  • 1 cup sunflower seeds
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon coarse sea salt
  • 1/2 cup unsweetened coconut flakes
  • 1/2 cup dried blueberries


  • Preheat oven to 325 degrees F.
  • Put half of the pecans, the coconut oil, and dates in a food processor. Pulse until chopped and sticky.
  • Add the sunflower seeds, remaining pecans, vanilla, cinnamon, and salt. Pulse until chunky; this will only be a few pulses.
  • Spread on a baking sheet and bake for about 20 minutes. Remove and let cool, then stir in the blueberries and coconut.
  • Let cool completely; store in an airtight container.


Storing leftovers: Store leftovers in an airtight container.
Variations: Swap walnuts for the pecans and use any dried fruit you’d like. Can also add maple extract instead of vanilla.


Calories: 288kcalCarbohydrates: 13gProtein: 4gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gSodium: 198mgPotassium: 237mgFiber: 4gSugar: 7gVitamin A: 17IUVitamin C: 1mgCalcium: 29mgIron: 1mg
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
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