I spend most of the fall and winter craving warm foods; yogurt, smoothies, chia pudding, cold cereal, or iced drinks just aren’t appealing to me when it’s below freezing. Still, I always want granola. There’s something about crunchy, nutty, maple‑sweet clusters that calls my name year‑round. The problem is that other than snacking on it by the handful, my chances to enjoy granola are limited once temperatures drop. 
Last week I found myself low on oats but well stocked in nuts. I swapped coconut flakes for the oats, used up the random packages of nuts and seeds in my pantry, and followed my usual granola instincts: drizzle maple syrup and olive oil, sprinkle cinnamon, cardamom, and salt, then bake low and slow until it was toasty and golden. The result was a grain‑free granola that hit all the right notes—crunchy, perfectly sweet, a bit salty, and packed with nuts. It’s perfect for snacking by the handful, and equally delicious over oatmeal, yogurt, or anywhere you’d use traditional granola. 
My first batch was a touch too oily but still delicious, so I made it again with slightly less oil and precise measurements so I could share the recipe. It even warmed up to 40 degrees a few days later and I enjoyed this grain‑free granola over yogurt and overnight oats with banana slices. 
New favorite addition to yogurt bowls: fresh mint. I’ve been craving mint lately and tearing a few leaves into a yogurt bowl is surprisingly refreshing. I’ve also blended mint into hot chocolate and infused raw honey with mint leaves to stir into tea. If you make this granola, try it over yogurt with fresh mint—it’s a bright, delightful contrast to the nutty crunch. 
If you can’t eat grains, this granola is an excellent alternative. It’s satisfying and crunchy, and it gives oat‑based granola serious competition. Even if you love grains, this nut‑based version is worth trying—especially as a way to use up leftover nuts and seeds in your pantry. Coconut flakes are essential because they mimic the shape and texture of oats, but otherwise you can customize the mix of nuts and seeds to your taste. I used pumpkin seeds, pecans, hazelnuts, almonds, and walnuts, but keep the total to about 2 cups of chopped nuts and seeds. 
I hope you enjoy this grain‑free granola as much as I do. If you try it, leave a comment or tag me on social media. Happy baking!
Grain-Free Maple & Olive Oil Granola
Chelsea Colbath
Ingredients
- 2 cups unsweetened coconut flakes
- 2 cups mixed nuts and seeds*
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1/4 teaspoon salt
- 1/4 cup maple syrup
- 2 Tablespoons olive oil
- 1/2 teaspoon vanilla
Instructions
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1. Preheat oven to 325°F. Line a sheet pan with parchment paper.
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2. Roughly chop any whole nuts, then combine all ingredients in a bowl and mix well. Spread the mixture into a thin layer on the prepared pan.
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3. Bake 15–20 minutes, or until golden brown. Allow the granola to cool completely before breaking into chunks and storing in an airtight container. It keeps at room temperature for a week or more.