Grain-Free Granola, A Vegan Breakfast Recipe to Support Hormone Production

It’s great to see so many cereal companies releasing healthier ranges of breakfast granola, but they still need to do some work on reducing sugar content! I always find breakfast to be one of the most important meals of the day, and bit by bit I’ve been creating more nutritious options.

If you struggle with hormone imbalance like me, you have digestive issues or you simply want to give your body a break from gluten, then this gluten-free granola without oats is just what you need!

Nuts and seeds are a great addition to your daily diet, both as being an excellent protein source and also for their healthy fats and mineral content. If you are facing oestrogen dominance or low progesterone (or a combination of these two), you can actually use the effects of different seeds to regulate the imbalance.

For instance, sesame and sunflower seeds stimulate the production of progesterone, being a great daily supplement during the luteal phase (day 15th – 30th of your cycle) because of their high content of zinc and vitamin E with progesterone boosting effects. On the other hand, pumpkin seeds and flax are recommended during day 1st – 14th of your cycles, the follicular phase, for naturally boosting your oestrogen metabolism.

For supporting a balanced hormone production throughout the whole month, a mix of seeds and nuts sounds like the best option! I combined my favorite ones, such as almonds, sunflower seeds, flax and chia, with superfoods such as raw cacao powder and hormone balancing maca powder.

Almonds contain high traces of biotin, with about 50% of your recommended daily intake being found in just 0.25 of a cup.

Biotin is a type of B vitamin (B7) which assists in energy production and building healthy hair and nails. Almonds are also great sources of vitamin E, manganese and copper.

I’ve added in one cup of unsweetened coconut flakes to give the granola a bit of a tropical taste, and to add in some more healthy fats. The natural oil found in coconut products is made up of medium chain saturated fats which, much to a lot of controversy, are actually good for your health!

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These unique fats also help to fight viruses given their powerful antibacterial properties and also promote healthy glowing skin.


If you need more ideas for healthy, delicious breakfasts check out my Decadent Chocolate Quinoa Breakfast recipe, the Gluten Free Buckwheat Banana Pancakes or the Millet Chocolate Energy Bars.


Grain-Free Granola

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast
Cuisine: Gluten-Free
Servings: 6
Author: The Awesome Green


  • 1 cup unsweetened coconut flakes
  • 1/2 cup raw almonds chopped
  • 1/2 cup raw hazelnuts chopped
  • 1/2 cup raw sunflower seeds
  • 1/2 cup dry pitted dates chopped
  • 1/2 cup flaxseeds
  • 1/4 cup chia seeds
  • 1 cup buckwheat
  • 2 tbsp raw cacao powder
  • 2 tbsp coconut oil melted
  • 2 tbsp pure maple syrup
  • 1 tbsp maca powder
  • Pinch pink Himalayan salt


  • Preheat the oven to 175C/350F.
  • In a large bowl add the coconut flakes, buckwheat, hazelnuts, chopped dates, chia and sunflower seeds and mix to combine.
  • In a medium bowl combine the melted coconut oil, maple syrup, cacao, maca powder and salt, and drizzle the mixture over the seeds and nut mix. Mix to combine.
  • Line a baking sheet with parchment paper, and transfer the mixture onto the sheet.
  • Spread the mixture with a spatula to create an even layer, and bake for 10 minutes.
  • Remove from the oven, break the layer into chunks and set aside to cool.
  • Keep it in an airtight container inside the refrigerator.


  • Marsha
    March 20, 2018

    I am curious about eating buckwheat groats that are just roasted for 10 minutes and not cooked in liquid. Also, I was wondering about eating whole flax seed, assuming that is what the recipe calls for, rather than ground.

    • Ana
      March 20, 2018

      The raw buckwheat groats add texture and a bit of crunch, and they are easily crumbling in your mouth (I think you’re referring to the toasted groats that could really give you a tooth problem if eaten without soaking). As for the flaxseed, it’s true that their nutrients are available when ground, but I actually intended this recipe with whole flaxseed for digestive cleanse, given their soluble fiber. Especially during the luteal phase, when my progesterone is low and oestrogens accumulated, I need soluble fiber to help my body flush them out.

    June 23, 2018

    I make buckwheat bread but with the flour. I see that you are using the groats here. I like all the texture that’s going in. Saving it to give a try.

  • Haley
    February 12, 2019

    This has to go perfect with coconut yogurt.

  • Lewis Johnson
    February 20, 2019

    That granola looks delicious.

  • Haley
    March 8, 2019

    That looks amazing.

  • Denise
    March 25, 2019

    Hi Ana,
    The combo looks good, however buckwheat as well as all seeds and nuts should be pre-soaked before combining into recipes. This reduces the anti-enzymes present in the outer seed coat. (better for digestion and gut health). Flax seed cannot be pre-soaked but if slightly ground it will still contain all the fiber but will allow the Omega-3 to be absorbed by the gut (rather than just passing on thru whole). Omega-3 is hormone balancing. If necessary, dry the pre-soaked food (nuts or grain) for making flour or for storage. If making granola and baking or dehydrating, cooking for cereal, etc, it is not necessary to dry it after soaking. It would be even better if you could slightly sprout the buckwheat for a day or two after soaking. It will have more nutritional value when eaten raw. I’ve tried several combinations of fruit & seed mixtures along with sprouted buckwheat groats to make different flavors of raw granola in the dehydrator. Experiment and you’ll see how easy and delicious it is!

  • Morgan
    July 23, 2019

    Hi Ana,
    How long will this last in the refrigerator? Thanks!

    • Ana
      July 24, 2019

      Hey Morgan, if you keep it in an airtight container in the refrigerator, I think you should consume it within two weeks. Tag me on Instagram if you make this recipe, I’d love to see your take!

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