Grain Free Granola
Chunky, Sugar-Free and Grain Free! Exactly what you want in a granola! Perfect for breakfast or dessert!
I love the grain-free granola from Grandy Oats but although delicious, it costs $15.98/lb and that really doesn't work for a frugal budget! I figured I can make the same delicious grain-free granola for a fraction of that cost. This recipe is also healthier since it doesn't have as much maple syrup in it. Or, omit the sweetener entirely!
Adapted from Making Thyme for Health's recipe
- 2 cups chopped nuts (preferably soaked and dried. I used Pecans, Almonds, Cashews, Walnuts and Peanuts although peanuts aren't my favorite in this granola. Also,don't soak the cashews and peanuts)
- 1/4 cup sunflower seeds (preferably sprouted)
- 6 TB unsweetened dried coconut (also sold at WalMart)
- 1/2 cup Thick dried Coconut pieces (These are my favorite part! They add so much body and crunch to the granola. Soon, I will post a recipe which is entirely nut-free, using this kind of coconut!)
- 1/2 cup almond flour
- 1 teaspoon ground cinnamon (optional: skip if you want a plain granola taste)
- 1/2 teaspoon fine sea salt
- 3 tablespoons coconut oil, melted
- 1 1/2 TB pure maple syrup or 1 1/2 TB Coconut Sugar
- 1 teaspoon vanilla extract
INSTRUCTIONS
- Preheat the oven to 325°F then line a baking sheet with parchment paper.
- In a large bowl, combine the chopped nuts, seeds, coconut, almond flour, cinnamon and salt. Pour in the melted coconut oil, maple syrup and vanilla. Stir until everything is evenly coated with liquid.
- Spread the mixture out on the baking sheet. Transfer to the preheated oven and bake for 20-25 minutes. The nuts should appear golden and the granola should be fragrant. Remove from oven and allow to cool completely before stirring. Transfer to a sealed container or bag and store in the refrigerator for up to 1 week.
