Crunchy (Top Secret!) Grain-Free Granola gluten free, keto & paleo


  1. Ms. G.O. says:

    You really should put a warning label on this recipe, I could not stop eating it! (Made a half batch on a Saturday and polished it off on Monday.)

    Thanks a million for a brilliant granola recipe that will be a staple in my home.

  2. Melanie says:

    Just made this for the first time and as its cooling in the pan I nibbles and nibbled telling myself, just one more piece…just that little bit sticking off the side….until I had to walk away to keep from eating the pan. This will be fabulous in the morning with vanilla almond milk, a few blueberries and some toasted coconut chips. Also considering adding cocoa nibs when I tire of blueberries. Thank you for the recipe.

  3. Julia says:

    Hi! I’m new to all this keto diets. I’ve decided to give it a try because the other diets demand to abandon meat and I don’t have energy all day and always hungry.
    I can’t understand 1 thing. WHY should you use sweeteners? I’ve heard they cause cancer. I’d rather don’t use anything! Can I use dry fruits instead? Or they are high in carbs? Thank you

    • Paola van der Hulst says:

      I mean if youre talkig about Splenda etc then yes, but Erythritol etc are natural seeeteners. You need to decide for yourself

  4. Katy says:

    Ive made this recipe many many times and it is always a hit. I have made many substitutions depending on what I have on hand. Ive used different variations of nuts, I havent used sesame seeds if Im out, etc. The granola is definitely THE BEST with these sesame seeds, but its not a deal breaker. The one requirement is molasses, NO MATTER WHAT. The molasses is the absolute best part and gives an umami thats undeniable. Also a decent amount of pink salt really amps the flavor. I love this granola!!!

  5. Jenna says:

    I used walnuts instead of pecans because thats what I had, and I didnt have sesame seeds so instead I mixed together stevia, ground flax, cinnamon and the blackstrap with my fingers. I did everything else per the recipe and baked it for twenty minutes and it was crunchy and perfect. Thanks for the great recipe!

  6. JuliZ says:

    Hi Paola, Im planning to make this today but Im confused about when to add the blackstrap molasses. If I add it to the food processor with the Swerve and cinnamon wont it be a gooey mess instead of a powder? Should I powder the dry ingredients first and then add the molasses?
    Thank you for all of your wonderful recipes!

  7. Sarah says:

    Oh Im excited to try this. In desperation I came up with a recipe thats rather shockingly similar . I didnt make the sesame sugar which I sure will next time! and I havent ever whipped my whites, just tossed the whites through the nut mix. Whats the benefit of whipping the whites?

  8. Chris says:

    Sounds like a great recipe. Can’t wait to try it. Only comment I have is we tend to talk about Omega 3s in seeds. Great crunch and otherwise nutritionally, but the O3s are not usable to the human body from plants.

  9. Nina says:

    I really dont care for the molasses or xylitol, but I love dark chocolate. I have 80% dark chocolate with only 4 grams of sugar. How can I substitute this in with your granola without the sweetners? Would the recipe still be the exact same ?

  10. Anna Knapp says:

    Dont hesitate, just make this, its delicious. I used just 6T of swerve, as a personal sweetness preference adjustment, and this is DELICIOUS. Just had a bowl with labne and a few raspberries: thank you so much for developing it!

  11. Katy says:

    Snow day here in Michigan today, so nothing makes a cold day better than some granola! My daughters and I are going to bake up a storm today with your site, and the first to get made is this yummy granola. You are truly a master and weve been delighted with every recipe youve shared. 歹

  12. Josh Stiller says:

    The recipe is delicious! However, when I calculate the net carbs I get 14g per serving. Can you please show me how you made your calculations?

  13. Pam says:

    Your recipes are amazing! We live in Louisiana and its Mardi Gras time so Im going to make your cinnamon rolls and decorate with purple, green and yellow cream cheese glaze.

    We miss Red Velvet cake. Any chance you may be working on a recipe for that? Your butter-cream cheese frosting would be amazing with it.

    All the best!

  14. Cat says:

    For years I have made vanilla almond granola and honey roasted peanut granola using the traditional recipe with rolled oats. Since changing to a low carb lifestyle I have really missed that granola on Greek yogurt. This recipe has given me back granola! I made it using 1/2 cup each of almonds, walnuts and pecans because we all love walnuts. I don’t think it messed with the macros too much. I took a page from another commenter and made part of it into granola bars, using a silicone mold. I baked the pan of bars and the remaining granola on the same sheet pan for the same amount of time. The granola was crunchy and delicious and the bars were a bit chewy (which we all loved) and equally delicious. The granola bars have the added benefit of being easy to take with you anywhere, but there is no way to eat a whole bar in one go! It’s just too filling!!!! Thanks soooo much, Paola! This stuff is like crack! 不

  15. Minaz says:

    I don’t have sunflower seeds…i forgot about them and they are no good anymore!
    Can I omit and just increase the other nuts?


  16. Joi says:

    Ahhhmmmayyzin!! I subbed walnuts for the pecans , skipped the sesame, added my own toasted coconut flakes (no sugar), and 1 tsp of molasses & vanilla extract. OMG! I had to drop off baggies to friends so I wouldn’t eat it all!!!

  17. Bets says:

    Wowjust what I was looking for! I used to eat a bowl of cereal every morning, and dropping that for eggs on keto was getting tiring. I used 4T of Swerve, which made it plenty sweet enough for me (almonds have a nice sweetness). Thanks!

  18. TIffany says:

    Can’t wait to try this!! Have been on Keto for 2.5 weeks, and the only thing I miss is breakfast cereal. I swear, if I see another scrambled egg…

    Anyway, my question is: where I live I don’t have access to Swerve or xylitol. I do have Stevia drops and powdered erythritol. Can I use that instead, and if so, how much? (repeat: I’m new to this!)

    Also, I can’t find molasses; is it for flavor/sweetness or for stick-togetherness? Could I use unsweetened cocoa powder instead, and if so, how much?

    Thank you thank you thank you in advance!!!

    • Tina says:

      Tiffany, I have made some batches with unsweetened cocoa powder and it gives a wonderful Count Chocula flavor!!
      The molasses is both for flavor, crunch and and old fashioned brown sugar flavor, but can be made without-I have done both.
      In answer to your sweetener issue, I have found that a blend of sweeteners provides the most natural flavor.
      Also, for your scrambled egg delimma, have you tried fried, baked, omelette, frittata, etc?

      Sylvia in Italy- I do bake mine in convection oven which utilizes a fan. I think it crunches up better without over-cooking.

      Am making like my 10th batch tomorrow- and I always double the recipe!
      Merry Christmas Everyone!

  19. Lisa says:

    Just made a batch last night and it’s now Saturday morning. In bed, with a bowl of this delicious granola and unsweetened vanilla almond milk. Now all I need is some cartoons and I’ll be transferred back to my childhood!

    I know it may be breaking keto rules, but I added a variety of freeze dried fruit (100% fruit) that I broke into small pieces and distributed throughout the granola. It’s like I have my adult, keto version of a kids’ cereal. YAY!

  20. Minaz says:

    Do you chop up the almonds or keep them whole? What about the pecans? I have chopped pecans…can I use these instead of whole?

  21. Stephanie says:

    This recipe nutritional info didn’t calculate out the same for me, for starters I only got 9 1/2 cup servings, not 15 2/3 cup servings, the net carbs comes out to 8.7 according to My fitness pal, I am not sure why I am seeing such a variance.

    • Paola says:

      Hi Stephanie! It sounds like you’re counting in the sugar alcohol as regular carbs (and it’s common practice to subtract them) xo!

      • Joady says:

        Paola, this is an issue for me too. I love your site and recipes but although you can subtract Erythritol, Xilitol is not the same and almost everyone agrees that it should be counted between 50 and 70 grams per 100g as carbs as it has a substantial impact for most people. Do you not find that you react to it? Thanks again for all the great work

        • Paola says:

          HI Joady! Honestly I know that it’s higher GI, but it’s still only 7 which compared to sugar is still nothing. We’re all different and I’ve never found xylitol to kick me out of ketosis etc, then again we’re all different (and I don’t overindulge in sweets). For instance, eating a handful of strawberries will raise my sugar levels more than a brownie with xylitol. So it’s up to all of you to test how your bodies react to different foods.

          Also it’s not like the recipes HAVE to be made with xylitol, that’s why I give options. Erythritol and allulose are awesome too, but I’ll always give my opinion on which sweetener works best in every recipe as they all behave differently in different types of baked goods. In the end it’s up to you guys xo!

          • Joady says:

            Absolutely fair Paola, I use a combination of monk fruit extract, xilitol and tagatose usually as a blend. With Keto I notice so much as you say how enormous the variability between people is. Thanks and keep up the great work. We’ve got 7 Keto’ers in the family and you’re our go to for amazing recipes

  22. Susan says:

    45 grams is 1/8 th of a cup. If it is 2/3 of a cup, that would be about 100 grams. Are you sure about that serving size??

    • Paola says:

      Hi Susan! Please do keep in mind that 45g isn’t always 1/8th of a cup! It actually depends on the volume! xo!

    • Deborah says:

      For me the 2/3 cup worked out just right as a serving size. I weighed the 2/3 cup and for me it was 60 grams ( I had added some coconut flakes which weigh nearly nothing). It all depends on how big you leave your chunks after they are baked…more chunky means less tightly packed and more air spaces. I broke mine up into chunks about the size of a blueberrie/ blackberry.

      As the nuts/seeds are so nutritionally dense I found the 2/3 cup / 60 grams, with a few berries and some milk/cream over it all, very filling as satisfying. Too satisfying….has a second helping before going to bed…..dangerous stuff as it is soooooooo delicious.

  23. Silvia says:

    Hi there from Italy, thanks for the recipe which is currently in the oven. Do you use a fan while cooking or not?
    How I wish you could reply ASAP, hopefully when it’s still baking!!!! ;-D

    • Paola says:

      Hi Silvia! Sorry we’re Mexico City time so I was still asleep when you where cooking ! No fan, but doesn’t matter much with this recipe (all you need is a nice and low consistent heat) xo!

  24. Deborah says:

    OUTSTANDING !!! So nice, and the perfect texture…..substantial and crunchy without being too dense (remember the old Saturday Live skit on “Quarry Cereal”, ie, like eating rocks). This is fabulous. I customized it a bit, added one cup of roughly chopped walnuts to the mix because I love them and for the Omega 3s. I also added 2 cups of toasted coconut flakes to the mix after the nut/ egg white mixture had been baked (as the coconut gets burned so easily…better to toast it on its on and add in the end). I have extended family who are also doing low carb and plan to make a batch of this to bag up as Xmas gifts. Just love this stuff. Love your recipes Paola.

  25. Sarah says:

    AAAAAAAmmmmmaaazing!!! I love your recipes. All of them that I have tried have been fantastic. Thank you so much.

  26. Felicia says:

    Thank you so much this turned out fabulous and husband is very excited finally a bar he can take with…I made half the batch in silicone forms for bars…I am going to try and drizzle some chocolate on the next ones and seal in food saver bags to extend life.

  27. Kari says:

    This one looks so complicated that I’d rather make a bigger batch. What is your suggestion on how and how long to preserve this celicacy?

    • Paola says:

      Hi Kari! In an airtight container it should last well over a month (depending a bit on your humidity)- try and pack it in several containers so you’re not opening it daily as that would defeat the purpose. But if you find it’s losing its crunch you can always pop it back in the oven for a bit. xo!

  28. Patty Johnson says:

    Can you please provide measurements in cups instead of grams … this looks divine! Thank you.

  29. Jennifer says:

    Due to GI issues, my consultant has told me to avoid all sugar (even natural ones) – can this recipe work without the molasses and sweetener?

  30. gina holstead says:

    Just made these, (in the oven now), but I was looking for a recipe for granola that started off by chopping the nuts in a blender.
    A few things are different.
    Is this the same recipe, presented differently.
    I can’t find where I saved the last one but it was delicious! (and it was gnom gnom)

    • Paola says:

      Hi Gina! I’m not sure tbh as this is the only granola recipe on the site to date, and it hasn’t been changed..

  31. Ashleigh Keeney says:

    I was wondering how important the egg whites are. My daughter is allergic to egg and if the egg is not cooked to a minimum of 350F then she can’t have it and I’m exploring new recipes in an attempt to get her and her brother off of all things bread and sugar. Is this recipe dead for me new now or is there an alternative?

    • Paola says:

      Hi Ashleigh! Unfortunately this recipe is meant to work with egg whites, as they’re what binds everything together… my suggestion would be to browse through the vegan sites on how they do granola and exchange the sugary ingredients for keto ones.

      Alternatively, you could cook the granola at 350F for say 15 minutes and then lower the temp the rest of the time?

    • Tina says:

      The egg whites are vital if you want crunch. If you dont, then coat in melted virgin coconut oil.
      You can cook at 350 and then turn down as was suggested. Also, I use free range eggs- most people have no problem with them.

    • Kelly says:

      Maybe you could try using a flax “egg” I think it’s a tbls of ground flax meal mixed up with water to make it eggy in texture. Good luck

  32. Tiffani Beckman says:

    holy wow!!! excellent recipe! I made a few adjustments for our household – adding in a drop of orange essential oil and cinnamon essential oil to the molasses really amped up the spices. also added some powdered ginger and allspice because I love them I used macadamia and brazil nuts because we tend not to eat them and they are so good for us. they are big so I chopped them up. This is so good I’m glad I doubled the recipe!

  33. Tina says:

    This is my second time making this recipe. Hands down, it is the best low carb granola I have ever made. This time I think I scorched the nuts just a tad, but…more crunch!

    I also used the molasses this time instead of the sukrin gold.

    Can you smell it? Roasting in the oven as we speak!

  34. Jen says:

    Do you think if I chopped all the nuts coarsely and pressed them in a rimmed greased pan, bars could be made from this recipe?! Would they hold together? Going to make it for sure regardless, but I have been looking for a bar recipe for my kids! thanks

    • Paola says:

      Definitely Jen! Works great, I’ve done it before If you make it with xylitol just keep in mind that it can take up to a day to fully crisp up xo!

  35. Jane Ritchuk says:

    I must say this is ABSOLUTELY delicious!!! Better than those sugary, starchy boxed concoctions that passes for granola in the stores. When people say, “Keto! how can you stand that” I pull out a handful of this and show how great it can be. Thank you for all you do!!

    • Paola says:

      LOL that’s so awesome to hear Jane! And it’s my absolute pleasure, just happy to hear this granola is a winner for you xo!

  36. Emily says:

    Incredible. This crisps up nicely and holds its shape in almond milk or half n half. I add a handful of frozen berries and it tastes amazing.

  37. Alanna says:

    I have one major complaint about this recipe–I can’t stop eating it! Who can stop at one serving?! I used Penzeys Spice’s Chinese cassia cinnamon which really seemed to amp it up a notch. I made a couple modifications to the sugar part (based on what I had available), and was still very very very impressed: 6Tbs Just Like Sugar (from chicory root and bakes nicely), 1.5 tsp black molassus, and 1Tbspn Josephs sugar free maple syrup. Also, I added the egg whites into the food processor with the sugar/sesame/cinamon mix–easier. Yum!!!

    • Paola says:

      LOL! I agree completely, it’s super addictive! Thanks for reporting back with your subs, super helpful! xo!

  38. Kim Radcliffe says:

    Thank you for this delicious granola. My husband loves it and it now replaces his high-sugar breakfast, sprinkled over yoghurt. The recipes I have tried have all turn out beautifully. Cant wait to try more!

  39. Stace K. Morgan says:

    I meant to thank you for the candied pecans! We made them for Thanksgiving and EVERYONE devoured them in minutes! That topping is really excellent! Will be making this for sure over the weekend thanks again! Stace

  40. Kathy says:

    Is that 105 almonds, or 105 grams of almonds? I’m assuming grams, but you left it off the ingredient listing.

    • Paola says:

      Ohhh whoops the g seems to have fallen off while importing..! Thanks for the heads up Kathy! xo Paola

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