Description
This Simple Grain-Free Granola is a wholesome, crunchy snack made with a variety of nuts, seeds, and lightly sweetened with maple syrup and coconut sugar. It’s grain-free and easy to customize with your favorite dried fruits and seeds, making it perfect for a healthy breakfast topping or an energizing snack.
Ingredients
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, 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 substitute agave or honey if not vegan)
Add-ins (Optional)
- 1/4 cup dried blueberries (or other dried fruit)
- 1/4 cup roasted unsalted sunflower seeds
Instructions
- Preheat oven: Set the oven to 325°F (162°C) and place a rack in the center position to ensure even baking.
- Mix dry ingredients: In a large mixing bowl, combine the unsweetened coconut flakes, slivered almonds, raw pecans, raw walnuts, chia seeds, flaxseed meal, cinnamon (if using), coconut sugar, and sea salt. Stir well to evenly distribute all ingredients.
- Warm wet ingredients: In a small saucepan over low heat, gently warm the coconut or olive oil with the maple syrup until well combined and fluid.
- Combine wet with dry: Pour the warmed oil and maple syrup mixture over the dry ingredients. Mix thoroughly to coat all the nuts and seeds evenly.
- Bake first round: Spread the granola mixture evenly on a large baking sheet (use two if needed to avoid overcrowding). Bake for 20 minutes at 325°F (162°C).
- Add dried fruit and seeds: Remove the granola from the oven and stir in dried blueberries and roasted sunflower seeds, incorporating them evenly into the mix.
- Bake second round: Increase the oven temperature to 340°F (171°C) and return the granola to the oven for another 5 to 8 minutes, watching closely until the granola turns a deep golden brown.
- Cool and crisp: Remove the granola once browned, and let it cool completely on the baking sheet. The coconut oil will help the granola crisp as it cools.
- Store: Once cooled, store the granola in an airtight container. It will keep fresh for several weeks.
Notes
- You can substitute maple syrup with agave or honey depending on your dietary preferences.
- Feel free to mix in other dried fruits or seeds as per your taste.
- Keep a close eye during the final baking step as the granola can brown quickly and may burn.
- This granola is naturally grain-free and suitable for gluten-free diets.
- To ensure even toasting, avoid overcrowding the baking sheet; use two sheets if necessary.
- Prep Time: 10 minutes
- Cook Time: 20-28 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
