Description
This Grain-Free Granola Recipe is a wholesome, crunchy, and naturally sweetened snack perfect for those avoiding grains and seeking a nutrient-dense breakfast or snack option. Made with a blend of coconut flakes, raw nuts, seeds, and lightly sweetened with maple syrup and coconut sugar, this granola delivers rich flavors and healthy fats. It’s easy to prepare, customizable with your favorite dried fruits or seeds, and bakes to a crisp perfection without any grains or gluten.
Ingredients
Scale
Dry Ingredients
- 1/2 cup unsweetened coconut flakes
- 2 cups slivered raw almonds
- 1 1/4 cups raw pecans
- 1 cup raw walnuts
- 3 Tbsp chia seeds
- 1 Tbsp flaxseed meal
- 1 1/2 tsp ground cinnamon (optional)
- 2 Tbsp coconut sugar (or cane sugar or muscovado sugar)
- 1/4 tsp sea salt
Wet Ingredients
- 3 Tbsp coconut oil (or olive oil)
- 1/3 scant cup maple syrup (or agave syrup or honey if not vegan)
Optional Add-ins
- 1/4 cup dried blueberries (or other dried fruit)
- 1/4 cup roasted unsalted sunflower seeds
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to ensure the granola bakes evenly and becomes perfectly crunchy.
- Mix Dry Ingredients: In a large mixing bowl, combine the unsweetened coconut flakes, slivered almonds, raw pecans, raw walnuts, chia seeds, flaxseed meal, ground cinnamon, coconut sugar, and sea salt. Stir well to evenly distribute all the ingredients.
- Combine Wet Ingredients: In a small saucepan over low heat, gently warm the coconut oil until melted. Remove from heat and stir in the maple syrup or your choice of sweetener until fully incorporated.
- Blend Wet and Dry Ingredients: Pour the warm wet mixture over the dry ingredients. Using a spatula or wooden spoon, mix thoroughly to coat all the nuts, seeds, and coconut flakes evenly with the sweet oil syrup.
- Spread on Baking Sheet: Line a large baking sheet with parchment paper or a silicone mat. Spread the granola mixture in an even layer, pressing down slightly to help it bind together during baking.
- Bake Granola: Bake the granola in the preheated oven for about 25-30 minutes, stirring once halfway through to ensure even toasting. Keep an eye on it to prevent burning—you’re aiming for a golden-brown color and a toasted aroma.
- Add Optional Ingredients: After baking, while the granola is still warm, sprinkle in the dried blueberries and roasted unsalted sunflower seeds if using. Gently fold them in for even distribution.
- Cool Completely: Allow the granola to cool completely on the baking sheet. This cooling period helps it crisp up as it cools.
- Store: Once cooled, transfer the granola to an airtight container. Store at room temperature for up to two weeks or freeze for longer shelf life.
Notes
- You can substitute any nuts or seeds of your choice to customize the granola.
- For a vegan granola, opt for maple syrup or agave instead of honey.
- If you prefer a chunkier granola, press the mixture firmly on the baking sheet before baking.
- Store granola in a cool, dry place to maintain its crunchiness.
- Feel free to add spices like nutmeg or cardamom for extra flavor.
Keywords: grain-free granola, gluten free granola, healthy granola recipe, nut and seed granola, homemade granola, vegan granola, paleo granola