Grainless Pan Granola

I'm sure granola is a part of most of our kitchens. I've been making my own since my teenage years in highschool (well, that wasn't that long ago... 6 years). My granola went through many stages and now it's really just a quick way to stock up my pantry - depending on the mood or, more likely, what I have at home, its ingredients vary quite a bit. In my opinion, the main difference is whether I make it oat or nut based. Oat kind is what most of us are used to, but if you don't want to or can't have grains in your granola (quite a paradox, isn't it?), make it grain-free. All you need to do is eliminate oats and use only nuts+seeds instead. I like it a bit tropical so I often add chopped soft dried mango - the taste is incredible. 

No need to add any oil, simply mix chopped nuts & seeds with maple syrup, cinnamon, a pinch of salt and add it to a skillet. Cook, watch accurately and stir until it browns quite a bit. That's it. Welcome to my world.

Prep time: 5 minutes   |   Cooking time: 15 minutes


  • 100 g of hazelnuts
  • 100 g of pecans
  • 100 g of almond flakes
  • 150 g of coconut flakes
  • 4 tablespoons of pure canadian maple syrup
  • 2 teaspoons of cinnamon
  • a generous pinch of sea salt
  • dried mango, optional

Chop nuts, mix everything well in a bowl (except dried mango, if using). Preheat a large skillet (approx. 26cm in diameter) on medium heat and add all of the granola mixture. After a couple of minutes lower the heat to medium-low and cook, stirring occasionally until nicely browned and fragrant, around 10-15 minutes. Keep your eye on the granola, don't let it burn. Better slow than sorry.

Let cool completely before transferring to a jar for storing. If you want to add chopped dried mango, do so once your granola is no longer hot.




I'd love to hear your thoughts so let me know what you think: you can leave a comment below or tag @kitchen.julie #kitchenjulie on instagram. Thanks for cooking with me!

xx, Julie