Homemade Grain Free Granola
Having cereal in the morning is a traditional breakfast for most people and it was something I missed when I first eliminated all grains. Until I found this Grain free Granola recipe in Diana Keuilians, The Recipe Hacker: Comfort Foods without Soy, Dairy, Cane Sugar, Gluten, and Grain, proving grain free doesn’t have to be boring I’ve modified the nuts on occasion and even added some shredded coconut. It even stays crunchy in milk which you can’t say about a lot of those sugar laden, processed cereals out there. I love it with Almond milk and blueberries, but you can keep it simple as shown here if you don’t have any fresh berries on hand. Of course, it’s not just for breakfast. It’s a great healthy snack on it’s own and if you want to get really crazy, add some chocolate chips for a DIY trail mix.
Soak these first
- 1 cup Almonds Whole, Raw
- 1 cup Pecan halves, Raw
- 1 cup Walnut pieces, Raw
- 1 cup Pumpkin Seeds, Raw
- 2 tbsp Flaxseed Meal
- 2 tbsp Chia Seeds Milled
- 1/2 cup Golden Raisins
- 1 tbsp Pure vanilla extract pref with no added sugar
- 1 tsp Pure Almond Extract
- 3 tbsp Coconut Oil
- 1/4 cup Date Paste <- click for a link to our homemade recipe
- 2 tsp Ground Cinnamon
- 1/2 tsp Himalayan Salt
- 1/4 cup Almonds Sliced, Raw
- 1/4 cup Coconut Flakes
- Soak the almonds, pecans, walnuts and pumpkin seeds in a large bowl for 1 hour.
- Drain the water, pat dry and add nuts to a food processor and pulse a few times. Just enough to break them up a bit.
- Pre-heat the oven to 300°F
- Next add the remainder of the ingredients except for the sliced almonds and coconut flakes
- Pulse for about 30 seconds until the contents are mixed together and looks “granola” like
- Stir in the 1/4 cup of sliced almonds and 1/4 cup of coconut flakes
- Spread the mixture out evenly on parchment lined baking sheet
- Bake at 300°F for 10 minutes. Remove and mix the granola up. Place back in the oven and bake for at 10 min increments, stirring each time. The Granola should be golden and crunchy.
- Let cool completely. Store in a glass jar in the refrigerator.
Feel free to mix it up and switch things up a bit based on your personal preference or what you have on hand. I’ve used cashews, hemp seeds and sunflower seeds. The granola travels well and it’s great to use as a snack on road trips or a low cost healthy breakfast. Just pack a few “snack” size boxes of almond or your preferred milk type product and you’re good to go
Calories: 320kcalCarbohydrates: 19gProtein: 9gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 7gSodium: 70mgPotassium: 187mgFiber: 6gSugar: 9g
Tried this recipe?Let us know how it was!