Description
This Grain-Free Granola recipe combines a crunchy mix of nuts, seeds, and coconut flakes sweetened with natural maple syrup and coconut sugar. Perfect for a healthy breakfast or a nutrient-dense snack, it’s free from grains and refined sugars. Customize it with optional dried fruit or seeds for added texture and flavor.
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 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 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 the oven: Preheat your oven to 325°F (163°C) to prepare for evenly baking the granola.
- Mix dry ingredients: In a large bowl, combine the coconut flakes, slivered almonds, raw pecans, raw walnuts, chia seeds, flaxseed meal, ground cinnamon, coconut sugar, and sea salt. Stir these together to ensure even distribution of spices and sweetness.
- Blend wet ingredients: In a separate small bowl, whisk together the coconut oil and maple syrup until fully combined. This mixture will help bind the granola and add natural sweetness and richness.
- Combine wet and dry: Pour the wet mixture over the dry ingredients. Stir thoroughly so that all the dry ingredients are coated evenly, which helps the granola cluster properly when baked.
- Spread on baking sheet: Line a large baking sheet with parchment paper. Spread the granola mixture out evenly on the sheet in a single layer to ensure even toasting.
- Bake the granola: Place the baking sheet in the preheated oven and bake for 20-25 minutes, stirring halfway through to toast the granola evenly and prevent burning. Watch closely in the last 5 minutes as nuts and seeds can burn quickly.
- Add optional mix-ins: Remove the granola from the oven and immediately stir in any optional dried fruit or roasted sunflower seeds while the granola is still warm, allowing them to mix well without overheating.
- Cool completely: Let the granola cool on the baking sheet. As it cools, it will crisp up and form clusters. Once cooled completely, transfer it to an airtight container for storage.
Notes
- You can substitute maple syrup with agave syrup or honey if you are not vegan.
- For chunkier granola, press the mixture lightly with a spatula before baking.
- Store the granola in an airtight container at room temperature for up to 2 weeks or freeze for longer storage.
- Feel free to customize your granola with different nuts or seeds according to preference.
- If using dried fruit, add it after baking to prevent moisture from making the granola soggy.
Keywords: grain-free granola, gluten free granola, vegan breakfast, healthy snack, nut and seed granola, homemade granola