Grain-Free Granola

I have been making granola every month for 25 of the 27 years that Dr. Jerry and I have been married.  It’s a staple at our house, a necessity that we always have in the pantry.  We even give it to our neighbors at Christmas time!

Dr. Jerry probably has granola at least 5 times a week and not just for breakfast.  His favorite time to eat it is for dessert.

I’m a big fan of granola too, but over the past few years, my tummy hasn’t been too keen on grains. I’ve been following a paleo diet and working on healing my gut. Since I’ve been avoiding grains I’ve really missed out on the sweet crunchy goodness of granola.  

Until now that is! This grain-free granola ticks all the boxes when it comes to granola:

  • Crunchy
  • Perfectly sweet
  • Hearty
  • Satisfying
  • Nutrient-rich
  • Simple

The stars of this granola are nuts and seeds. They offer a wide range of health benefits.  They are an excellent source of healthy and essential fat, loaded with key nutrients and high in fiber.

Variety is Best

Almonds: Known as the most nutrient dense nut and are rich in antioxidants.

Cashews: Excellent source of magnesium for bone and nervous system health.

Walnuts: High in Omega 3 fatty acids that combat inflammation and depression.  Shown to prevent and curb growth of cancerous tumors.

Pumpkin Seeds: Excellent source of the bone building minerals phosphorus, magnesium and manganese. Pumpkin seeds have properties in their oils that have antimicrobial benefits.

Sunflower Seeds: Excellent source of Vitamin E, an antioxidant that protects cell membranes and italso has a significant anti-inflammatory properties.

Flax & Chia Seeds: contain mucilaginous fiber—help to delay gastric emptying and can improve intestinal absorption of nutrients.

Hemp Hearts: Best source of plant based complete with 15 grams of protein in ¼ of a cup.

Print Recipe

Grain-Free Granola

  • Author: Tammie Duggar
  • Prep Time: 15 min.
  • Cook Time: 60 min
  • Total Time: 1 hour 15 minutes
  • Yield: 6 cups 1x
Scale

Ingredients

1 cup raw pecans

1 cup raw cashews

1 Tbsp. flax meal

1 Tbsp. cinnamon

1/4 tsp. sea salt

3 cups. coconut flakes, unsweetened

1/3 cup raw pumpkin seeds

1/3 cup raw sunflower seeds

3 Tbsp. chia seeds

1 tsp. vanilla

2 Tbsp. coconut oil, melted

1/3 cup maple syrup

2/3 cup dried fruit, chopped (optional)

Instructions

Preheat oven to 200 degree F Line a baking sheet with parchment paper.

Place pecans and cashews, in a food processor and pulse until coarsly chopped.

Add in flax meal, cinnamon, sea, salt, coconut flakes, pumpkin seeds, sunflower seeds, and chi seeds.  Pulse just to blend, but not to break seeds or coconut flakes up to much.

In a medium mixing bowl stir together the melted coconut oil, maple syrup and vanilla.

Add the nut and seed mixture and stir until well coated with the syrup mixture.

Turn mixture out onto the parchment paper lined baking sheet.  Spread mixture evenly.

Place in the oven for 20 minutes.

If you are adding dried fruit mix it into the granola now.

Stir mixture and bake 20-30 minutes more.

Remove from oven and allow to cool completely.

Place in a airtight storage cotainer.

Enjoy with your favorite milk, yogurt, as a topping for a smoothie bowl, chia pudding, or hot cereal.

Notes

Use raw nuts so they don’t get over roasted.

You may replace the pecans and cashews with any variety of nut, just use your favorites. Try walnuts, almond, brazil nuts, hazel nuts, etc.

If using dried fruit choose unsweetened and unsulfered fruit.  My favorite is apricots, cherries or cranberries.

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