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Grain-Free Granola

prep:10 hours to 12 hours
cook:10 hours to 12 hours
ready in:20 hours to 24 hours
Difficulty
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Show nutritional information
  • Serves: 10
  • Calories: 690
  • Total Fat: 49g
  • Total Carbohydrate: 51g
  • Protein: 23g

Our version of granola combines dehydrated nuts, coconut, and fruit. This is our primal version of a breakfast cereal, and also makes for a great snack when you’re on the go.

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Serves: 10

Serves: 10decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Soak nuts and seeds in warm water and a tablespoon of salt overnight for 10–12 hours.
  2. Drain and spread onto a baking sheet.
  3. Set oven temperature at 110°F, and dehydrate for 10–12 hours (if your lowest oven setting is higher than 110°F, leave the oven door slightly ajar).
  4. Coarsely chop dehydrated nuts and place in a large bowl.
  5. Mix in shredded coconut, chopped dates, and raisins.
  6. Toss lightly to evenly distribute all ingredients.
  7. Serve granola with unsweetened almond milk, or coconut milk.
  8. Store any excess in an airtight container.

Notes

This recipe can be scaled to any size you desire. However, if you’re taking the time to do this, you might as well make more rather than less. You may also prefer to split the batch in half to use half for granola and half just for snacking or another future recipe.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
RECIPE REVIEWS

  1. MamaElf
    March 12, 2012

    Made this last night and I am in love as I enjoy my first bowl with coconut milk. Since going Paleo, I’ve really missed cereal. This is the perfect substitute. I followed the recipe verbatim, except I added a little cinnamon to the pan before putting in the oven. My oven only went down to 170 so I just left the door open and that worked well. I cooked this overnight (8p-8a) and that’s the way I’ll do it next time as well. Thanks for the great recipe!

  2. MamaElf
    July 5, 2012

    Just made my second batch of this, it’s a new favorite with the whole family! I am sensitive to walnuts and so skip those in favor of a few more almonds and pecans, and in place of the dates and raisins, I use a mixture of chopped dried dates, figs, apricots and cranberries. It’s so delicious and unbelievably filling, a must have for quick snacks and small meals!

  3. saj402
    November 18, 2012

    I made this granola and it is very hard to keep my hands out of it! Very tasty!

  4. parent.bryan@gmail.com
    March 24, 2013

    I am just about to make the switch to Paleo and this looks like a great alternative to cereal…but I have an electric stove and that’s a lot of time with it running. Would a regular dehydrator work instead?

    1. January 23, 2014

      Yes a regular dehydrator would work just fine. Sorry for the late reply!

  5. amiceli
    May 31, 2013

    Can someone tell me why the soaking and then dehydrating of the nuts? What if I purchase my nuts already roasted? Or is it best to do this process? I am new, so I am trying to learn the ins and outs. Thanks, all!

    1. January 23, 2014

      As far as texture for granola, it makes them crispy. But soaking nuts helps “trick” them into sprouting, which lowers their defense mechanisms, so we can digest them better!

  6. lagoldasich
    October 23, 2013

    My mix has been in the oven at 110 degrees for 9 hours and is still a bit soggy and soft. Is that the correct texture or are we going for crunchy? I did not dry the mix off after soaking and draining the excess water. Was that a mistake? Amiceli, your question is answered on the blog post about this recipe. You can get to it by searching “grain fee granola” under blog posts at the top of the page.

    1. January 23, 2014

      They should be crunchy. If they had too much excess water then it will take longer for them to dehydrate.

  7. seripha
    January 9, 2014

    I really like this recipe. I made it without the raisins and dates because I’m not huge fans, but I’m wondering if craisins might be a good option. My oven didn’t go down to 110 F either, but I did it in two baking batches at 170F with the door closed for about 6 hours in total (2 hours one night, 4 hours the next morning) and they were perfectly roasted and tasty.

    Lagoldasich, I don’t think that soggy and soft is what you’re going for. I didn’t dry or pat down my mix before putting it in the oven, but granted my oven was hotter. It might be that your oven isn’t hot enough? Sometimes one oven’s 110 is another’s 90 or vice versa.

    1. January 16, 2014

      Seripha: I believe Craisins, while yummy, are full of added sugar. Just be sure to check the package first. If you can find a substitute without the added sugar, go for it! Happy cooking!

    2. January 23, 2014

      Glad it turned out for you! Craisins aren’t the best option, but they aren’t the worst either. We have found apple juice infused cranberries and cherries at our whole foods, so if you have a whole foods near you you could try that! Also dried blue berries, or banana chips would be a great addition as well. If you can’t find “clean” dried fruit near you, then try ordering from the paleokits website. They have lots of options for dried fruit, including cranberries, blueberries, and strawberries that are infused with fruit juice. It’s a great option!

  8. rayuki
    May 8, 2014

    we just made this, it turned out great. good to be able to make up a batch and it lasts the whole week for snacking and breakfasts :)

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