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Grain-Free Vanilla Almond Butter Granola

This almond butter grainless granola is packed with toasted nuts, seeds, and crunchy coconut chips, then baked into golden, crave-worthy clusters. Naturally sweetened with coconut sugar, it’s a wholesome, grain-free copycat of your favorite store-bought blend—only better!
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Total Time: 1 hour
Servings: 6 cups
Author: Mae Martin

Ingredients

  • 1 cup (140g) pumpkin seeds
  • 1 cup (60g) unsweetened coconut chips
  • ¾ cup (105g) raw cashews, roughly chopped
  • ¾ cup (98g) sunflower seeds
  • ½ cup (70g) almonds, roughly chopped
  • 2 tablespoons chia seeds
  • 2 teaspoons ground cinnamon
  • ½ teaspoon kosher salt
  • ⅓ cup (85g) natural almond butter
  • ⅓ cup (60g) coconut sugar
  • 3 tablespoons (41g) coconut oil, for a neutral coconut flavor, use refined coconut oil
  • 2 tablespoons brown rice syrup, can substitute with honey or maple syrup
  • 2 teaspoons vanilla extract
  • 1 large egg white

Instructions

  • Preheat the oven to 300℉. Line a baking sheet with parchment paper and set aside.
  • Place the pumpkin seeds, coconut chips, cashews, sunflower seeds, almonds, chia seeds, cinnamon, and salt into a large bowl. Stir to combine.
  • In a small saucepan, add the almond butter, coconut sugar, coconut oil, and brown rice syrup. Place over medium-low heat, then stir the mixture until it is evenly melted and homogeneous.
  • Once the mixture begins to bubble, remove the pan from heat and stir in the vanilla. Pour the almond butter mixture over the dry ingredients and mix well.
  • In a small bowl, whisk the egg white until frothy, about 1-2 minutes. Add the egg white to the granola and stir until everything is evenly coated.
  • Spread the mixture on the prepared baking sheet and press into an even layer. Bake for 15 minutes.
  • Remove the pan from the oven and stir with a rubber spatula. Firmly press the granola back into an even, compact layer, then return to the oven and bake for another 25 to 35 minutes without stirring. Keep an eye on it during the last 10 minutes, as the coconut can quickly burn.
  • To test the granola for doneness, open the oven and carefully pinch a bit of granola off of the pan. Let it cool. If you taste it and it's too soft, continue to bake until crisp to your preference.
  • Once golden brown and fragrant, remove the granola from the oven and allow to cool completely on the baking sheet (it will crisp up as it cools).
  • Once cooled, break the granola into clusters and store at room temperature for 1-2 weeks in an airtight container.