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Horizontal image of a glass jar filled with a nut and seed cereal mixture spilling over onto a baking sheet covered in parchment paper.

6-Cup Grain-Free Granola Sweetened with Sorghum Syrup

  • Author: Shanna Mallon
  • Total Time: 35-45 minutes
  • Yield: 24 servings 1x


You don’t have to be on a grain-free diet to enjoy this granola. Rich in nutrients, it’s sweetened with sorghum and makes for a perfect breakfast or snack.


  • 1 cup raw pumpkin seeds
  • 1 cup pecans
  • 1 cup slivered almonds
  • 1 cup shredded unsweetened coconut
  • 1 cup unsalted sunflower seeds
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon 
  • 1/2 cup coconut oil, softened or melted (or canola oil) 
  • 1/2 cup sorghum syrup (or honey or maple syrup)


  1. Preheat oven to 350°F and cover a half-sheet rimmed baking pan with parchment paper. 
  2. Add pumpkin seeds, pecans, almonds, coconut, and sunflower seeds to a food processor. Pulse 2-3 times, or until ingredients are roughly chopped and combined. 
  3. Transfer mixture to a large mixing bowl. Add vanilla, cinnamon, coconut oil, and sorghum syrup. Stir well to combine. 
  4. Spread mixture onto prepared baking sheet in an even layer. 
  5. Bake for 20-30 minutes, until golden and firm, using a spatula to toss the mixture halfway through baking.
  6. Remove from oven and allow to cool in the pan for 10 minutes before breaking into pieces.
  • Prep Time: 15 minutes
  • Cook Time: 20-30 minutes
  • Category: Granola
  • Method: Baking
  • Cuisine: Breakfast

Keywords: grain-free, granola, sorghum syrup