Stop the presses. A granola with zero oats, millet, barley, quinoa, grains of any kind? This is the stuff dreams are made of if you’re on any kind of diet has has you grain-free, but craving crunch.

We’re not averse to grains overall (see our quinoa bowl obsession here for proof), but many find themselves feeling more vibrant when grains — or just gluten — are kept to a minimum.

This recipe come from the queen of kitchen inventiveness, Tieghan Gerard of Half Baked Harvest. This crunchy granola can eat by the handful and makes the perfect replacement for cereal, chips, and crackers. Tieghan’s granola isn’t just grain-free, it’s infused with nutrient-dense pepitas, pistachios, goji berries, cacao, maple, vanilla, even ground coffee. Trust us when we say you won’t even miss that cereal box…grain-free-granola

Tieghan’s Grain-Free Granola with Pistachio, Coffee + Coconut


1 cup raw unsweetened coconut
1 cup raw pepitas
½ cup raw pistachios
½ cup raw almonds
½ cup raw cashews
½ cup raw sunflower seeds
½ cup raw sesame seeds
½ cup cacao nibs
½ cup pure maple syrup
¼ cup coconut oil
pinch of sea salt
1 Tbsp instant coffee granules (optional)
2 tsp vanilla bean paste
½ cup goji berries


Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.

To the baking sheet, add the pepitas, coconut, pistachios, almonds, cashews, sunflower seeds, sesame seeds and cacao nibs.

In a small sauce pan, melt together the maple syrup and coconut. Once melted, stir in the salt, instant coffee granules and vanilla, and remove from heat. Pour the mixture over the granola mix and toss well to evenly mix the ingredients.

Bake for 25-30 minutes, stirring 1 to 2 times throughout cooking. The granola is done when the nuts and seeds smell toasted and are golden brown.

Allow the granola to cool completely before breaking it up into clusters. Store in an airtight container for up to two weeks.

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