Peanut butter lovers, here's the perfect grain-free granola recipe for you! Packed with nuts and seeds, this healthy peanut butter granola is deliciously crunchy and packed with flavor. Only 5 minutes of prep time!

I've been making homemade granola for years now and alternate between this peanut granola and my keto granola. It takes half an hour to whip up a batch and you can store it for weeks. Even better, the whole family loves it.
The main reason, of course, is that it is literally impossible to find a ready-made a breakfast granola that is grain free and sugar free.
If you go to the breakfast section of any supermarket, you'll see it stacked with packets that essentially contain just sugar. Even if you do come across grain free granola, these tend to be sweetened with copious amounts of honey and maple syrup. Others are brimming with dried fruit and raisins, which also raise your blood sugar levels.
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Why This Recipe Works
This peanut butter granola will give you an energy boost that will last until lunch without sending insulin levels sky-high.
It is packed with nutrient-dense nuts and seeds and contains a generous dollop of peanut butter. It's so scrumptious I cannot wait for you to try it!
Instructions
It's really easy to make a healthy, grain-free peanut butter granola. Here are the basic steps.

1.) Pulse your nuts and seeds in a food processor until you have a mixture of smaller and larger pieces. You can use any nuts you like and / or have available. Then place all ingredients into a bowl.

2.) Mix with a spoon or a spatula until well-combined. The texture should be slightly moist, but not soggy.

3.) Press the granola mix firmly onto a baking tray lined with parchment paper. This creates the yummy crunchy clusters we want!

4.) Look at the clusters! This is how peanut butter granola looks when it's fresh out of the oven.
Let it cool fully before filling it into an airtight container. Granola continues to crisp up as it cools.
Expert Tip
A note about the oven time: This CAN vary. If the edges of the granola tray are golden and crisp, but the middle is still soft, break up the mix and move it around on the tray, until all clusters are evenly browned.
Variations
The ground flaxseed is essential for this granola recipe. Mixed with the water, it expands and helps to stick together the coconut, nuts and seeds. You could replace it with ground chia seeds.
You can substitute the desiccated coconut with coconut flakes. I have tried both and can't decide which way I prefer. If you use desiccated coconut as per the recipe, make sure it's unsweetened.
The sweetener in the recipe is optional. I used regular granulated erythritol, but a brown sugar replacement would also be good here. One of my readers makes it with a pinch of salt instead of the sweetener!
I imagine the granola would also taste good with pumpkin spice or mixed spice, cardamom or some cocoa powder. Maybe throw in some cacao nibs as well for good measure.
Or make some sugar free chocolate and add in the granola for a bit of crunch!
If you want to up your protein levels, add a scoop of unflavoured protein powder.
Recipe FAQs
Yes. Follow the recipe and then pre-slice the mixture into bars with a knife or a pizza cutter before baking.
Yes. The recipe works with any nut or seed butter of your choice.
Of course. You can replace some or all of the nuts with rolled oats. The most important thing is to keep to the same dry/wet ratio and to use the flaxseed as it helps to create crunchy clusters.
If you do not want to use a sugar free sweetener, feel free to replace it with either honey or maple syrup.

Serving Suggestion
The recipe makes 12 portions of around 50 grams or â…“ cup each. The nutrition is calculated for the granola only, without yogurt/milk/fruit.
We like to eat our granola with Greek yogurt and berries. It is also delicious with any milk of your choice. My personal favourite is almond milk.
It's also great as a crunchy topping on chocolate yogurt or any fruit crumble.
Storage
Store the granola in an airtight container at room temperature. It stays fresh for several weeks, just like regular granola would. There is no need to store it in the fridge as it attracts moisture and will soften.
You can also freeze granola for up to 3 months. After defrosting, place it back into the oven for 5 minutes to crisp it up again.
More Peanut Butter Recipes
I love eating peanut butter at any time of day, but it is amazing for breakfast. Here are a few healthy peanut butter breakfast recipes to try:
- Peanut Butter Yogurt - Easy & Healthy1 Minutes
- Keto Peanut Butter Bread1 Hours 10 Minutes
- Keto Peanut Butter Smoothie3 Minutes
- Low Carb Peanut Butter Protein Bars30 Minutes
Tried this recipe? Give it a star rating below!
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Recipe

Grain Free Peanut Butter Granola
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 1 ½ cup / 120g desiccated coconut unsweetened
- ¾ cup / 100g almond pieces
- ¾ cup / 100g other nuts, crushed I used walnuts and pecans
- ½ cup / 65g sunflower seeds
- ½ cup / 65g pumpkin seeds
- â…“ cup / 40g flaxseed ground/milled
- ½ cup / 80g peanut butter unsweetened
- 2 tablespoon granulated erythritol
- 1 tablespoon cinnamon
- â…“ cup / 80 ml water
Instructions
- Preheat your oven to 150 Celsius / 300 Fahrenheit.
- Pulse the nuts and seeds in a food processor until you have larger and smaller pieces.
- Mix all ingredients in a bowl.
- Spread the mix evenly on a baking sheet lined with parchment paper and press down firmly with your hands.
- Bake for 25-30 minutes or until browned evenly. Rotate the baking tray halfway through.
- Let cool to room temperature, then break into clusters.
Cindy Morgan
This is by far the best grain- / sugar-free granola recipe I have ever made. It was easy and turned out fabulous. The only difference was that I added some sugar-free semi-sweet chocolate chips at the request of my husband. Thank you so much for sharing! I look forward to more recipes from you.
Sue
Hi Katrin… how does this bake at only 300*?
Thanks for your recipes, your explantations and videos.
Sue
Katrin Nürnberger
Hi Sue, I found that a lower temperature makes it possible to keep this granola in the oven long enough so it can become really crunchy throughout without burning.
Lori
Love this recipe! I was just wondering if when calculating the carbs I need to subtract the fibre from the total carbs - therefore net carbs is 3.3g per serve? Is that correct? Or is that already taken in account?
Katrin Nürnberger
Yes, that's correct. You deduct the fibre from the total carbs to get the net carbs.
Yasa
Hi, is it possible to pan fry this?
Katrin Nürnberger
You can definitely try. However, I don't think you'll be able to get the clusters because the heat will come only from the bottom and not from all sides, which helps the granola dry out evenly and become crisp without burning. If you don't have an oven and the pan is the only option, I'd go for a low heat and give it lots of time.
Bernice Lupo
I love granola with fruit snd yogurt...my question is can I use Frozen berries? I always have them on hand...I pick them fresh & freeze them as well as buying frozen raspberries & blackberries.
I love all your recipes. I have made quite a few.
Katrin Nürnberger
I eat my granola with yoghurt and frozen berries all the time! It's so convenient, and also cheaper than buying fresh.
Denise
How about granulated Monkfruit instead of erythritol?
Katrin Nürnberger
Check your monkfruit - if it's a brand like Lakanto, it'll be erythritol plus monkfruit. That you can use in this recipe no problem (anything that's a 1:1 sugar replacement). If it's pure monkfruit, which is much, much more concentrated you'll have to make your own calculations.
Sue Hallberg
This granola starts my day every day. And now that we are in lockdown its especially fabulous to start the day with. I love love love it. So does my husband. Thank you for your lovely recipes Katrin. ♡♡♡♡♡
Katrin Nürnberger
That's so good to hear!! You've just made my morning 🙂
Sandra Stobbs
Is there anything I could replace the dessicated coconut with other than oats - I'm on a keto diet.
Katrin
Hi Sandra, you can just leave out the coconut if you don't like it and add more nuts and seeds (sesame, chia, sunflower, pumpkin... and any nuts) or use less water.
Louise Burrough
How big is the baking tray needed?
Katrin
Mine was 13.5 x 16.5 inch. If yours is larger, even better - the flatter the mix, the quicker you’ll get a good crunch. If necessary, just break the granola up and move it around a bit during baking so it can brown evenly