Grain Free Granola (Nutola)

by Sarah TheHealthyHomeEconomist

One of the more popular articles on this blog is No Granola is Good Granola which outlines why granola or muesli made with rolled oats or other grains is not only very indigestible but potentially harming your long term gut health – possibly even contributing to autoimmune disease like allergies or worse.  Even homemade granola made with soaked or sprouted oats is not a very digestible choice at all which initially can come as a shock to granola lovers who thought it was a healthfood.

I don’t like to point out problems without also providing a solution if possible.  For you granola fans out there, here is a grain free granola recipe from San Diego Weston A. Price Chapter Leader Kim Schuette and founder of BioDynamic Wellness and that should satisfy that hankering for a bowl of granola without compromising your digestive function.

grain free granola (nutola)

grain free granolaMakes about 1 gallon


3 cups raw almonds
3 cups raw walnuts
3 cups cashews
1 cup pumpkin seeds
1/4 to 1/2 cup coconut oil (where to find)
1/4 cup raw honey (where to find)
2 cups raisins or chopped dates
1 cup shredded coconut (where to find)
1 Tbl vanilla (where to find)
1 Tbl cinnamon (where to find)
1 1/2 tsp Celtic sea salt (where to find)


Soak and dehydrate nuts and pumpkin seeds (click here for a short video lesson on how to do this which greatly improves digestibility and nutritional absorption).

*If you don’t have the time or inclination to soak and dehydrate raw nuts and seeds yourself, please click here for suppliers of raw nuts and seeds that have already been soaked and dehydrated for you.

Chop nuts.  It is easier to chop the different nuts if they are not mixed together.

Mix nuts. Combine coconut oil, honey, vanilla, cinnamon and sea salt in saucepan over low heat until fully mixed. Pour this over nuts and mix well.

Add raisins and shredded coconut. Store your grain free granola in an airtight container. Best refrigerated.

Serve grain free granola with raw milk or cream and add some berries if desired.

Sarah, The Healthy Home Economist

Picture Credit 


Comments (48)

  1. Thanks sarah for coming up with a great tasting recipe. Great alternative to store bought cereals plus great on the go snack or even in yogurt. Made it todsy and it turned out delicious!
    A few things I changed up a bit tho was firstly I put the nuts in a big bowl and used my fermenting wood stick to crush them up..this worked great and it wasn’t as messy as using a knife. Secondly I used a pumpkin mixture over plain cinnamon and it tastes heavenly.

  2. Kelly Hughes via Facebook October 14, 2014 at 3:37 pm

    I make a grain free granola for my 7 year old daughter who is on GAPS for Candida and sibo. Similar recipe but I add lemon juice and zest. It makes a huge difference and really complements. I highly suggest.

  3. This sounds like it would be delicious just eating it by itself! I’ll probably be adding this to my yogurt in the morning from now on. Could probably make it once a week or so.

  4. I understand the desire to find a healthy alternative to granola but I don’t believe this is it. Even with the soaking and dehydrating which minimizes the phytic acid, there is still all that roughage which is tearing through your GI tract. I don’t have allergies to nuts but even a small well-prepared handful can give me a stomach ache. And Gavin above is correct in questioning this because almonds (1100-1400 mg 1/2 cup) most of the time have more phytic acid than oats (1100 mg 1/2 cup). And that doesn’t even take into the amounts of walnuts, cashews, pumpkin, etc.

  5. I’m a little confused on why raw granola from sprouted oats is indigestible, but kibbeh or essene bread made from ground sprouted wheat is ok… (according to NT)

  6. I’ve tried to use my oven to dry almonds, but my oven only goes down to 170F and it cannot be changed to less than that. I was just on the phone with Whirpool, the only thing I can do is adjust the calibration to -30F but that really doesn’t change the set 170F temperature, what it does (so they told me on the phone) is that it bakes it more slowly (?).
    Will it be ok to dry almonds at 170F though?. What other alternatives do I have?, I don’t have a dehydrator.
    Thanks in advance for your answers!.
    I’d really want to introduce almond flour in my baking and pizza recipes!.

    • If you are planning on cooking or baking with the almonds, drying them at 170F is fine. If you want all the “raw” benefits of the sprouted almonds and will not be heating them above 115F, you’ll probably want to invest in or build a dehydrator. There are plans on the internet for creating solar or lightbulb dehydrators. Another option is to dry them in the oven, with the oven off but with the oven light on. It will probably be around 95-110F in that situation, which is ideal for drying sprouted nuts. It will take quite a while (several days) to do so with the oven light method, so placing a small electric fan inside the oven with the nuts will help speed things along. Building some screens will help them dry more evenly and reduce the chance of mold forming. Take a large wooden picture frame without the glass and staple window screening from the hardware store to the frame…wallah…you have a large drying frame!

  7. The “Food for Life” company, the one who make the Ezekial 4:9 bread also has a line of sprouted granola cereals, which are very tasty as well. They don’t contain any oats, sprouted or otherwise, but do contain sprouted organic soybeans in case you don’t do any soy at all. Personally, I am okay with fermented (miso, tempeh) or sprouted soy as long as the soy is organic.

  8. HI! I am looking for something sweet to pack with my son`s lunch for school. Is it bar or not? It will be wet at the end? Do you have a picture of this Nutola when it actually prepared and ready to eat? Thanks! Sarah for your blog! Love it!

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  12. Can you explain why it’s ok to eat oatmeal (rolled oats), soaked and cooked, but it’s not a good digestable option to have it in granola?

  13. Where do you buy your raw nuts? I find them to be very expensive at health food stores. Is there a reasonable Internet option?

  14. Trillium Canada Goose December 2, 2012 at 1:20 pm

    “I wish I’d known about that rule earlier”, she said.I saw it with my own eyes.Mr.Wang is fixing his bike.If she finds out you spilled ink on her coat, she’ll blow her stack.I have no choice.One third of this area is covered with forest.One third of this area is covered with forest.Let bygones be bygones.I’ll have to try that.Your answer is satisfying.

  15. Well, unfortunately my husband’s review was that it was edible except for he had to spend the entire time eating it having to pick out the pumpkin seeds. I guess soaking them in salt water and dehydrating them wasn’t enough. Maybe the recipe should specify that you need to buy roasted ones? What kind did other people use? I just used ones that came out of our carved pumpkin.

  16. I made a half batch of this but substituted the honey with maple syrup because my husband is allergic to honey (or whatever pollen the bees used). I will have to find a recipe for soaking oatmeal so that I can continue to eat that for breakfast, but am hoping that my husband likes this (he will not eat mushy oatmeal cereal). It was crazy expensive to buy all of these nuts organic. I added the pumpkin seeds in with the nuts (the recipe doesn’t mention what to do with the seeds). I just used seeds from the pumpkin my husband carved. Also, off topic, but I’ll have to search your site–do you know anything about low iron and 15 month olds? The doctor just prescribed iron for my daughter. Also, her lead level is 4 so I’m worried (we live in an old house). Just thought I’d write that since I’m worried, even though this might not be the right place.

  17. Enjoying a small bowl of this nutola for my night time snack.,very tasty. Hoping my kids will find it tasty tomorrow for breakfast! Thank you!

  18. Hi Sarah

    After reading your article last time and not eating gluten I made your spelt cereal on oats and buckwheat. I basically did the same thing with oat, rice and buckwheat flour. Also I made up the same coffee cake with soaked overnight rolled oats, sultanas, nuts etc and crumbled it and dried it out. I ended up with a great granola that was soaked and cooked properly.

    I cant wait to try this nut one.

    take care

  19. Thanks for this recipe! I will try it and add some sprouted grains such as buckwheat and/or buckwheat. I have found a sprouted “granola” at our local whole foods store and I really like it, plus is doesn’t sit in my stomach like a brick like regular granola does.

  20. I made something similar to this the month that I did the paleo diet.

    I used coconut milk (made it myself) and no honey….basically just crushed nuts.
    YUM. A great break from the omelettes I was eating every. single. day.

  21. I was wondering if having a bowl of soaked oatmeal is different from using soaked oatmeal in a granola recipe. Although I have never seen a recipe for it.
    Thanks for this recipe. Looking forward to trying it.

  22. Thank you for this recipe!!! I can’t wait to try it out!! I’ve thought about just going ahead and making my old granola recipes a thousand times, luckily I never gave in. Your timing is perfect.

    • I would imagine that the honey and coconut oil would cause it to harden up a little as it cools. I am going to give this a try after I am done the Gaps Intro.


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