Nut & Seed Granola │ Grain-Free Option

Mar 11, 2021

The nut and seed granola is loaded with healthy fats, energy, fibre, and micronutrients. It's also free of grains (for anyone with intolerances!) and lighter in carbohydrates compared to classic cereals or granola recipes.

I’m not afraid to admit that I’m the kind of person who fishes through a bag or box of granola to find the big clusters — anyone else?! The obvious downside is that within a few days, I’m left with nothing but tiny pieces of granola dust!

The good news is that I discovered a trick to make a chunkier granola. All it takes is a single well-beaten egg white poured over the granola mixture. The egg’s protein will help the nuts, seeds, and ground flax bind to each other and create delicate clusters. Plus, when cooked, it adds an extra crunch without flavouring the granola in any way. 
And while I love our tried and true Whole Food Granola recipe and store-bought varieties (like Kashi!) as a source of fibre-filled carb, this homemade nut and seed granola is a unique granola option for those prioritizing healthy fats or reducing their carbohydrate intake.

I had a large stash of nuts, seeds, and ground flax in my pantry so this granola was the perfect way to integrate more nutrient-dense nuts and seeds into my meals and snacks. I love enjoying this tasty granola on top of chia puddingyogurt bowls, or smoothie bowls

You can use any nut or seed of your choosing. So mix it up and make it your own!


The Nutrition Facts are for 2 tablespoons which is the perfect accompaniment to chia puddingyogurt bowls, or smoothie bowls. If you are eating the granola on it's own you may want to dial the serving up to 1/4 cup for a more satisfying portion!


  • 1 cup (120g) almonds
  • 1 cup (120g) hazelnuts
  • 1 cup (120g) walnuts
  • 1/3 cup (40g) pumpkin seeds
  • 1/3 cup (40g) sunflower seeds
  • 2 tablespoon (24g) maple syrup*
  • 1/2 cup ground flax
  • 1/4 cup oil or fat (eg. coconut manna, butter, or coconut oil)
  • 1 teaspoon vanilla extract
  • 1 egg white, beaten
  • sprinkle of salt

*if you like a sweeter granola add up to 1/4 cup of maple syrup


  1. Preheat the oven to 325F.
  2. Roughly chop the almonds, hazelnuts, and walnuts or use a food processor and pulse a few times. You'll still want large chunks! 
  3. Next roughly chop the pumpkin seeds and sunflower seeds or add them to the food processor and pulse. You'll want the seeds to be mostly intact.
  4. Next, add the ground flax seed and give the granola mixture a good mix.
  5. Melt your oil and add in the maple syrup and vanilla extract. Note: if you like a sweeter granola you may want to add 1/4 cup of maple syrup or another sweetener of your choosing. Pour the liquid over the granola and mix.
  6. Next, whisk the egg and combine with the granola mixture.
  7. Transfer the granola onto a baking sheet and press together into a rectangle. I like to add a sprinkle of salt over the mixture at this stage for that sweet + salty combo.
  8. Bake for 15-18 minutes. The granola will be soft when you remove it but will crisp up as it cools!
  9. After the mixture cools, break it into chunks and store it in the pantry or freezer.

The suggested serving is on the smaller side at 2 tbsp but makes the perfect "topper" to chia pudding, yogurt bowls, or smoothie bowls. You can dial the serving size up or down based on your personal goals and hunger cues!


Exciting news! Our signature F4 Formula is now offered as a self-study course. If you are interested in learning about the four step formula we use to design our meals at Vitality Nutrition then click here to learn more. This Nut & Seed Granola counts as a fat choice with it being a mixture of nuts, seeds, flax, and oil.



Did you try this recipe or a variation of it? Comment below! Snap a photo and tag us on Instagram so we can see your creation.


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