Grain-Free Sorghum Granola with Seeds and Nuts
Crunchy, naturally sweetened granola made without grains, combining toasted pumpkin seeds, pecans, almonds, and coconut bound with sorghum syrup and coconut oil. Nutty, warm cinnamon notes make this ideal for breakfast bowls, yogurt parfaits, or snacking. The sorghum syrup offers a mild molasses-like sweetness that distinguishes this from honey or maple versions, creating deeper caramel undertones as it bakes. Perfect for those avoiding grains while seeking whole-food ingredients.
Ingredients
Instructions
- 1
Preheat oven to 350°F and line a half-sheet baking pan with parchment paper.
- 2
Pulse pumpkin seeds, pecans, almonds, coconut, and sunflower seeds in a food processor 2-3 times until roughly chopped and combined.
- 3
Transfer to a large bowl and add vanilla, cinnamon, coconut oil, and sorghum syrup.
- 4
Stir until all ingredients are evenly coated.
- 5
Spread in an even layer on the prepared pan.
- 6
Bake until golden and firm, tossing halfway through.
- 7
Cool in pan for 10 minutes before breaking into pieces.
Tips
Toss granola halfway through baking to ensure even toasting and prevent burning at edges.
Store in airtight container for up to 3 weeks; add dried fruit after cooling if preferred to prevent sticking.
For chunkier granola, break into larger pieces while still warm; it hardens as it cools.
Good to Know
Transfer to airtight container once completely cooled. Keeps 3 weeks at room temperature. Humidity causes softening; store in cool, dry place.
Prepare and bake up to 5 days ahead. Store in airtight container. Refresh in 300°F oven for 5 minutes if granola softens.
Serve over yogurt, with milk as cereal, or eat by the handful as a snack. Pairs well with berries, sliced fruit, or as a topping for smoothie bowls.
Common Mistakes
Do not skip the halfway toss to avoid uneven browning and burnt edges.
Do not cool completely on baking sheet to avoid granola sticking to pan; break apart while still warm.
Do not add dried fruit before baking to prevent burning; stir in after cooling.
Substitutions
FAQ
Can I make this without a food processor?
Yes. Coarsely chop nuts and seeds by hand or use a knife to break them into smaller pieces. Combine with remaining ingredients in a bowl and proceed as directed. Granola will be more uniform in size.
What if I want sweeter granola?
Increase sorghum syrup to 2/3 cup. Note this will require slightly longer baking time and may result in darker edges. Mix well to ensure coating is even.
How long does homemade granola keep?
Up to 3 weeks in an airtight container at room temperature. Freezing is not recommended as it encourages condensation. Best consumed within 2 weeks for optimal crunchiness.