This easy dark chocolate paleo grain-free granola is gluten-free, dairy-free, and loaded with everything you love about granola—without any grains. Simple to make and seriously delicious, it’s sure to become a favorite in your kitchen.
It’s the weekend—let’s talk granola.
Do you love it or hate it? Have a favorite store-bought brand, or do you make it at home? Homemade granola is one of those pantry staples I make regularly for the family I work for. Once you get the basics down, it’s easier than you might expect and far more customizable than anything from a bag.
When I have granola on the counter, I’ll eat it for breakfast every morning—straight with almond milk and berries, or sprinkled over smoothies. This dark chocolate, paleo, grain-free version is especially good.
What is grain-free granola?
Grain-free granola swaps traditional grains like oats for nuts and seeds, giving you a crunchy, satisfying alternative. Instead of oats, this recipe uses coconut flakes, nuts, and seeds. Almond butter and maple syrup bind and sweeten the mixture, while cacao powder and cacao nibs add deep chocolate flavor. A touch of vanilla, cinnamon, and sea salt rounds everything out.
Homemade granola vs store-bought
Making homemade granola—grain-free or not—is straightforward once you understand the formula: a binder, a sweetener, and a mix of crunchy ingredients that toast in the oven. Sure, buying granola is convenient, but making it at home lets you control ingredients, sweetness, and texture. You can tailor it to your preferences and add extras like chocolate or extra nuts.
And yes—chocolate always wins. Adding cacao and cacao nibs gives this granola that indulgent, slightly bitter dark chocolate note that balances the maple sweetness and salt.
How to make this easy dark chocolate paleo grain-free granola
This granola comes together with a few simple tools: a large mixing bowl, a spoon or spatula, a lined baking sheet, and about 30 minutes total. The method is simple: mix the wet ingredients, add the dry mix, spread it on a sheet, and bake while stirring at intervals so it toasts evenly.
After baking, the granola crisps as it cools, so resist the urge to dig in right away. Once cooled, store it in an airtight container at room temperature for up to a week—though it rarely lasts that long in my house.
Easy Dark Chocolate Paleo Grain Free Granola {paleo + vegan}
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- Author: Nyssa Tanner
Description
This dark chocolate paleo grain-free granola is gluten-free, dairy-free, and full of crunchy, chocolatey goodness. It’s simple to make and perfect for breakfasts, snacks, or topping smoothies or yogurt.
Ingredients
Scale
- 1/3 cup almond butter
- 1/2 cup maple syrup
- 1/2 teaspoon sea salt (adjust to taste)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 cup cacao powder
- 2 cups large coconut flakes
- 2 tablespoons brown flax seeds
- 2 tablespoons raw sesame seeds
- 1 cup raw walnut pieces (roughly chopped or broken)
- 1/2 cup raw sunflower seeds
- 2 tablespoons cacao nibs (optional)
Instructions
- Preheat the oven to 310°F (155°C).
- In a large bowl, whisk together the almond butter, maple syrup, sea salt, vanilla extract, cinnamon, and cacao powder until smooth and fully combined.
- Add the coconut flakes, flax seeds, sesame seeds, walnut pieces, sunflower seeds, and cacao nibs (if using). Stir with a stiff spatula or wooden spoon until everything is evenly coated.
- Spread the mixture in a thin, even layer on a lined baking sheet. Bake for 15 minutes, remove and stir to move edges toward the center, then bake another 10 minutes. Stir again and bake a final 5 minutes. The granola will be slightly soft straight from the oven but will crisp as it cools.
- Allow the granola to cool completely on the baking sheet, then transfer to an airtight container. Store at room temperature for up to one week.