This Grain Free Granola with Cranberries is packed with rich dark chocolate, tart cranberries coconut, nuts, and seeds! It is the perfect grab-and-go snack for any occasion!
What is Grain Free Granola?
Traditional granola is made from oats. While it is completely delicious it is not low carb, and unless you use specifically gluten free oats it isn’t safe for those with Celiac either. This grain free granola is made of dried fruits and nuts. It is a great way to satisfy your sweet tooth while keeping the carbs in check. We love this granola on yogurt, or just as a snack.
Ingredients for Cranberry Granola
Here’s a quick overview of what you’ll need for this granola. For exact measurements, keep scrolling to the printable recipe card!
- Coconut Flakes: you will need flakes for this recipe, not shredded coconut
- Almonds, Pecans and Macadamia Nuts: salted or unsalted, your preference
- Chia Seeds: raw seeds
- Butter: I use salted, but unsalted will also work
- Low Carb Sweetener such as Golden Monkfruit or Brown Sugar Swerve
- Vanilla Extract
- Sugar Free Chocolate Chips: you can use regular chocolate or another variety if you prefer
- Dried Cranberries: sweetened are fine if you are not low carb. If you are keto, use unsweetened.
How to make Gluten-Free Granola
This grain free granola is made in three basic steps:
- Combine the coconut flakes, nuts and seeds in a mixing bowl, set aside.
- Heat a large skillet to medium low heat, melt the butter and add the sweetener, stirring regularly. Stir the mixture for 6-7 minutes until the sweetener completely dissolves and it begins to thicken. Be careful not to overheat the mixture. Remove from heat and stir in the vanilla and cinnamon.
- Pour the mixture over the nut and seed mixture and stir until it is completely coated. Spread out onto a silicone lined baking sheet and roast at 250 degrees F for 15 minutes, then turn and bake another 10-15 minutes more, until the coconut flakes are toasted.
- Allow the granola to cool completely and mix in the chocolate chips and dried cranberries
Tips for the BEST Homemade Granola:
- Use high-quality ingredients — One great thing about granola is its ability to pack a ton of nutrients into a relatively small amount of food!
- Do not add in the chocolate until the granola has cooled to avoid melting.
- Cook the sugar mixture until it has thickened, but you do not want the mixture to crystalize.
- Be sure to coat all of the ingredients well with the cinnamon sugar mixture for the best flavor.
My FAVORITE thing about granola is how easy it is to customize! Here are some ways you could customize it to create your own perfect blend:
- Nuts: Pistachios, cashews, almonds, pecans… Whole, sliced? You can create many different textures and flavors by adding different nuts!
- Fruits: Dried fruits always work best in granola for storage and texture, but you could try all kinds! Raisins, dried blueberries or cherries, figs, apricots, banana chips… You could even cut your dried fruit before adding for a chewier granola! Just remember, if you are keto a lot of those dried fruits are off limits.
- Candies: I added dark chocolate chips because I didn’t want it to be TOO sweet, but you could add milk or white chocolate chips, too!
- Seeds: Try sunflower seeds, chia seeds, toasted pumpkin seeds, or none at all. I really love the crunch and nutrition they provide!
- Seasonings/Spices: Try a different extract, different spices, maybe even espresso powder! Cocoa powder, powdered peanut butter, pumpkin spice mixes… The options are endless!
How should I store homemade granola?
After cooking your granola and mixing in any additions, you should make sure your granola is COMPLETELY cool before storing. If it is, it should stay crunchy and fresh for about 2 weeks in an air-tight container in a cool cabinet or pantry. If you can vacuum seal it or store in a baggy with all the air pressed out, it will keep for longer!
You can also freeze granola for longer-term storage. Again, make sure granola is completely cool, then place in freezer bags. Granola will keep about 6 months, but it’s best eaten within 3 months.
Easy Gluten-Free Granola:
- Lemon Poppy Seed Granola Bars
- Pumpkin Spice Latte Granola
- Grain-Free Granola (keto + low carb)
- Peanut Butter Granola Bars (no bake)
- 2 cups coconut flakes (not shredded coconut)
- 1 cup almonds
- 1 cup macadamia nuts
- 1/2 cup pecans
- 2 tablespoons chia seeds
- 4 tablespoons butter
- 1/3 cup keto friendly sweetener such as Golden Monkfruit
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 cup sugar free chocolate chips
- 1 cup dried cranberries (unsweetened if low carb)
- Preheat the oven to 250 degrees F.
- Combine the coconut, nuts and seeds in a mixing bowl, set aside.
- Heat a large skillet to medium low heat, melt the butter and add the sweetener to the skillet, stirring regularly. Stir the mixture for 6-7 minutes until the sweetener completely dissolves and it begins to thicken. Be careful not to overheat the mixture.
- Remove from heat and stir in the vanilla and cinnamon.
Pour the mixture over the granola and stir until it is completely coated.
- Spread out onto a silicone lined baking sheet and roast at 250 degrees F for 15 minutes, then turn and bake another 10-15 minutes more, until the coconut flakes are toasted.
- When the granola has cooled completely mix in the chocolate chips and dried cranberries.
Nutrition Information:Yield: 12 Serving Size: About 1/4 cup
Amount Per Serving: Calories: 134Total Fat: 11.6gCholesterol: 5.1mgSodium: 4.6mgCarbohydrates: 8.8gNet Carbohydrates: 6.6gFiber: 2.2gSugar: 5.5gProtein: 1.2g