Paleo Maple-Cinnamon Granola {Grain-Free; Gluten-Free; Nut-Free; Naturally-Sweetened}

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So, granola. I won’t even try to sell you on it because I know you’re probably already a fan. And if you are, you will probably be interested in my Pumpkin Spice Granola, which is one of my all-time favs.

And if you’re not, I’d say avert your eyes or X out of this window…but I’m not going to say that because this granola is so unlike a traditional granola that you might just like it.


For starters, it is completely grain-free, meaning it doesn’t even have oats! (I know, a granola without oats is almost criminal, isn’t it? But just taste it…)

You’re probably thinking since there aren’t any grains in it, I had to go with nuts; but nope, it’s also nut-free, making it the perfect choice for people with nut allergies. With four different kinds of seeds it is a nutritional powerhouse that is the perfect way to start your day.


Paleo Maple-Cinnamon Granola
Prep time: 
Cook time: 
Total time: 
Yield: Yields about 10 cups, or about 20 (1/2-cup) servings
  • 2 cups (300 g) raw unsalted sunflower seeds
  • 1¾ cups (250 g) raw unsalted pumpkin seeds
  • 1⅓ cups (150 g) golden flaxseed meal
  • 1 cup (150 g) unhulled sesame seeds (or an extra 1 cup (150 g) sunflower seeds)
  • ⅔ cup (150 g) coconut oil or ghee (clarified butter)
  • ¾ cup (180 ml) pure maple syrup
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon ground cinnamon
  • ½ teaspoon sea salt
  1. Preheat oven to 375F; line a large baking sheet (a half-sheet pan) with parchment paper or a silpat liner.
  2. Add the sunflower seeds to a food processor and pulse until coarsely chopped (it should look similar to granola). Pulse in the pumpkin seeds to break up the pumpkin seeds a little, leaving most whole. Pour this mixture along with the flaxseed meal and sesame seeds into a large bowl and set aside.
  3. Add the coconut oil or ghee, maple syrup, vanilla extract, cinnamon, and salt to a small saucepan. Heat over medium heat until the coconut oil is melted, about 2 minutes, stirring occasionally.
  4. Pour the coconut oil mixture over the sunflower seed mixture and stir to combine.
  5. Spread the granola out onto the prepared baking sheet in an even layer and bake until golden, about 35 to 45 minutes, tossing well once every 15 minutes.
  6. Cool completely and then gently toss to break up the granola.
  7. Store in an airtight container at cool room temperature up to 3 weeks.

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  1. says

    I’m granola obsessed. So is my dad! I make him a batch of homemade granola every other week. If I don’t…he calls and says hes sad because the ones he buys from the store aren’t as good ;). I will have to make this for him! It’ll be a fun switch up!

  2. says

    Yes, I can see myself enjoying this granola…lots of different seeds :)
    Thanks for this interesting recipe and hope you are having a great week Faith!

  3. says

    I don’t think I’d miss the oats and nuts at all–you’ve packed so much other good stuff in here. Granola has dropped off my breakfast radar and this post has been a good reminder to bring it back. :)

  4. says

    i’m all for using maple syrup to sweeten granola! this is an interesting and appealing batch of the good stuff, faith–bravo!

  5. Alicia says

    I have made this a couple of times – love, love love it. It tastes as good as it looks. I don’t have a food processor (gasp), so I made it with whole seeds, and it turned out fine. I also used salted butter instead of ghee, worked fine…. I had to use two pans in the oven, otherwise it wouldn’t have dried properly. Remember that when you take it out of the oven, it will still be soft, you will think it won’t be done – but it is. As it cools, it will crisp up.

    Again, love, love, love it. My hubby who is skeptical of everything, loves it. Have eaten in straight, on yogurt, or in milk.

  6. jo says

    Holy smokes, this is good stuff! I’ve been struggling to find options that don’tt include nuts (allergies!)that are still paleo. I use this as a mid afternoon snack – YUMMO! 5 stars :) you rock!

    • says

      Becca, I’ve done some extensive research on this topic and I’ve found that generally, pure honey and maple syrup are pretty widely accepted as paleo-friendly (also, coconut palm sugar, but that isn’t in this recipe). One of the sweeteners that people are on the fence about whether or not it’s paleo-friendly is blackstrap molasses (which also isn’t in this recipe, but I find interesting nonetheless). I think a lot of people’s viewpoints depend on where they are in relation to reaching their health goals, or what foods they find that makes them feel best when they eat it (I know a lot of people who eat strict paleo 80% of the time and then give themselves a little leeway for the remaining 20%). I think about it this way: if our ancestors were to find honey, they probably would have eaten it, which is why I’m comfortable with it being paleo. If you feel like honey is “more paleo” than maple syrup, feel free to make the substitution in this recipe. If you’re interested in reading more info on this topic (and there really is so much out there!), I recommend doing a quick Google search on something like “are honey and maple syrup paleo”. Hope this helps!

    • says

      Becca, To my understanding, coffee is widely accepted as paleo-friendly, but the issue is how you drink it. Have you tried Bulletproof Coffee? I fell in love with it instantly, and it is widely accepted in the paleo world. (More info on it can be found here, if you’re interested: Or you could try adding full-fat coconut milk to black coffee. Or for a once-in-a-while-treat, my Paleo Vanilla-Hazelnut Coffee Creamer is great (and there are several flavor variations if vanilla-hazelnut isn’t your thing); the recipe can be found here if you’re interested: And if it is the coffee you want to keep out of your diet, there are quiet a few herbal teas on the market – even some that simulate the flavor and aroma of coffee, if that’s what you’re interested in. Hope this helps! :)


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