Grain Free Granola
I’m constantly searching for products at the market that have just a few healthy ingredients and aren’t loaded with sugar, salt, pesticides, preservatives, or rancid oils. When I can’t find what I’m looking for I try to make it from scratch. This low-carb, grain-free, nutrient-dense granola checks off all the boxes. It’s packed with good fats, fiber, protein, vitamins, minerals and is virtually free of sugar.
Warm scents of vanilla and cinnamon will fill your kitchen as it roasts. The recipe is very simple and serves as a delicious base allowing you to switch it up with your toppings and adjust the sweetness to your liking.
Feel free to substitute with different nuts and seeds and play around with spices.
Enjoy xo
Chay
Grain Free Granola
Ingredients
- 1 cup raw slivered almonds
- 1 cup raw walnut halves
- 1 cup raw pumpkin seeds
- 1 cup raw sunflower seeds
- 1/4 cup almond flour
- 1/2 teaspoon ground cinnamon
- Generous pinch of sea salt
- 1/2 cup coconut oil
- 1 tablespoon maple syrup
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 325 degrees and line a large baking sheet with parchment paper.
- In a large mixing bowl combine all the nuts and seeds and all of the dry ingredients. Set aside.
- In a small saucepan melt the coconut oil and add the maple syrup and vanilla extract.
- Pour the wet ingredients over the nut and seed mixture and stir everything together using a rubber spatula making sure to coat well.
- Spread the mixture out evenly over the prepared baking sheet and roast for 22-25 minutes. Keep an eye on it to make sure it doesn't burn.
- Remove granola from the oven and allow to cool completely before transferring to an airtight glass container or mason jar.
Notes:
Store for 3 weeks in the pantry or a few months in the refrigerator.