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Cinnamon Blueberry Grain Free Granola

Prep Time:

5 Minutes

Cook Time:

25 Minutes


20 servings


  • 1/2 cup unsweetened coconut flake

  • 2 cups slivered raw almonds (slivered almonds do best here)

  • 1 1/4 cup raw pecans

  • 1 cup raw walnuts

  • 3 Tbsp chia seeds

  • 1 Tbsp flaxseed meal

  • 1 1/2 tsp ground cinnamon (optional)

  • 2 Tbsp coconut, cane, or muscavado sugar

  • 1/4 tsp sea salt

  • 3 Tbsp coconut or olive oil

  • 1/3 scant cup maple syrup (or sub agave or honey if not vegan)

  • 1/4 cup dried blueberries (optional // or other dried fruit)

  • 1/4 cup roasted unsalted sunflower seeds (optional)


  • Preheat oven to 325 degrees F (162 C) and position a rack in the center of the oven.

  • In a large mixing bowl, combine the coconut, nuts, chia seeds, flax seed, cinnamon, coconut sugar, and salt.

  • In a small saucepan over low heat, warm the coconut oil and maple syrup and pour over the dry ingredients and mix well.

  • Spread the mixture evenly onto a large baking sheet (may require two depending on size) and bake for 20 minutes. Then remove from oven, add dried blueberries and roasted sunflower seeds, and stir.

  • Increase heat to 340 degrees F (171 C) and return to oven for another 5-8 minutes, or until deep golden brown.

  • The coconut oil will help this granola crisp up nicely, but be sure to watch it carefully as it browns quickly.

  • Once the granola is visibly browned and done cooking (about 27 minutes total for me), remove from the oven and let cool completely.

  • Store in a container with an air-tight seal, and it should keep for a few weeks.

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