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Grainless Granola Whole30 Gluten Free

Date-Sweetened Grain Free Granola (Whole30)

Crunchy clusters of grain free granola made with a blend of almonds, pumpkin seeds, chia seeds, walnuts, toasty coconut, and naturally sweetened with Medjool dates! This ultra-nutritious granola is gluten-free, easy to make, and Whole30 compliant!
5 from 23 votes
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Course: Breakfast
Cuisine: American, Healthy Options
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 10
Calories: 447kcal
Author: Capri Lilly


  • 1.5 cup Raw Almonds
  • 1.5 cup Chopped Walnuts
  • 1/2 cup Pumpkin Seeds
  • 1/2 cup Sunflower Seeds
  • 1/4 cup Chia Seeds
  • 1/2 cup Hemp Seeds
  • 1 cup Shredded Coconut
  • 1/4 cup Coconut Oil, melted

Date Mixture

  • 12 Medjool dates, pits removed
  • 1/2 cup Water
  • 4 tbsp Almond Butter, or nut butter of choice
  • 1.5 tsp Ground Cinnamon
  • 2 tsp Vanilla Extract


  • Preheat the oven to 300°F.
  • In an S-blade food processor, add the nuts and seeds. Pulse a few times until the nuts are chopped into smaller pieces. Do not overprocess the mixture because you still want chunky pieces in the granola. Transfer the mixture to a large bowl and set aside.
  • In the same food processor or a high-speed blender, combine the Medjool dates, water, almond butter, cinnamon, vanilla, and salt. Blend until smooth and thick, some chunks are okay.
  • Add the date mixture and melted coconut oil to the dry mixture. Using a spatula, mix the ingredients together until evenly combined.
  • Transfer the mixture to a large parchment-lined baking sheet and spread evenly. Break up any large pieces that are stuck together. Bake for 20 minutes, stirring halfway through.
  • Remove the granola from the oven. You may notice that the outer edges are darker than the middle. Stir the outer edges into the middle and more the inner part closer to the edge. (This helps so that the granola cooks evenly and does not burn). Transfer the granola into the oven and bake for another 15 minutes.
  • Remove the granola from the oven and stir in the shredded coconut. Bake for a final 10 minutes.
  • Take the granola out of the oven and allow it to cool for at least 20 minutes untouched. The longer the granola cools, the better.
  • Enjoy! Store the granola in an airtight container or jar for up to a week.


  • If your Medjool dates are too hard, soak them in water for 15 minutes before using them. (Be sure to drain before blending)
  • It is easier to blend the dates in a high-speed blender than in the food processor
  • Use whichever nut butter you prefer. Peanut Butter also works well.
  • Be sure to stir the granola intermittently to prevent it from burning
  • Allow the granola to cool for at least 20 minutes without touching it. The longer the better as it helps the granola get crispy and form clusters.


Serving: 0.75cup | Calories: 447kcal | Carbohydrates: 22.8g | Protein: 12.1g | Fat: 37.3g | Saturated Fat: 13.3g | Sodium: 10mg | Potassium: 275mg | Fiber: 8g | Sugar: 10.7g | Calcium: 89mg