Whether you’re on a paleo diet or just looking to lower your intake of grains, this grain-free granola recipe is a delicious topping for yogurt or oatmeal, or served by itself as a healthy snack.
Many people have made the shift to a grain-free diet after they realize their food allergies and sensitives have been attributed to their consumptions of grains. As a result, the need for grain-free recipes has increased, making this kind of granola recipe more popular than ever.
We believe that even if you’re not quitting grains, you’ll love this grain-free granola recipe because of just how tasty it is. The mix of coconut flakes, pecans, and almonds with the chia seeds and pumpkin seeds makes this a flavorful, crunchy granola that is absolutely irresistible.
Once you combine the nuts and seeds together, they’re coated in maple syrup, coconut oil, vanilla, and cinnamon for sweetness and fragrance, giving this grain-free granola its tantalizing touch.
We love adding this paleo granola recipe to a bowl of oatmeal for a deliciously sweet and crunchy topping. We’ve also had a handful of this grain-free granola with a glass of almond milk for a hearty snack.
For the best results, we recommend cooling the granola completely before storing it in a ziplock bag or airtight container. The granola should stay fresh for 3 to 4 days at room temperature.
Summary |
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Cook time: 20 minutes
Prep time: 10 minutes
Idle time:
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Level
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Servings: cups
Unit:
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Ingredients
- 1 1/2 cups unsweetened coconut chips/flakes
- 3/4 cups sliced almonds
- 3/4 cups whole raw pecans
- 1/2 cup raw pumpkin seeds pepitas
- 1 tbsp chia seeds
- 1/2 tsp cinnamon
- big pinch of salt
- 3 tbsp Pure maple syrup
- 1 tbsp coconut oil
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 300°F and line a baking sheet with a sheet of parchment paper.
- To a large bowl, add the coconut chips/flakes, almonds, pecans, pumpkin seeds, chia seeds, cinnamon, and salt. Stir everything together to combine.
- Pour the maple syrup and coconut oil into a small bowl and heat in the microwave for 30 seconds. Stir the melted coconut oil and syrup together, then stir in the vanilla extract.
- Pour the maple syrup mixture all over the granola ingredients, then stir to get everything well-coated.
- Spread the granola out onto your prepared baking sheet and bake for 15 to 20 minutes, stirring the granola a couple of times as it's baking. Once the coconut and almonds begin to golden, the granola should be ready.
- Let the granola cool completely and crisp up before storing in a ziplock bag or airtight container.
Additional information
Recipe adapted from iowagirleats.com
