Description
This simple grain-free granola recipe is a wholesome and crunchy snack made with a nutritious mix of nuts, seeds, coconut flakes, and natural sweeteners. It’s lightly sweetened with maple syrup and coconut sugar, baked to a perfect golden crisp, and optionally includes dried blueberries and sunflower seeds for added texture and flavor. Perfect for anyone looking for a gluten-free, grain-free breakfast or snack option.
Ingredients
Scale
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 (or cane or muscovado sugar)
- 1/4 tsp sea salt
Wet Ingredients
- 3 Tbsp coconut oil (or olive oil)
- 1/3 scant cup maple syrup (or agave or honey if not vegan)
Optional Add-ins
- 1/4 cup dried blueberries (or other dried fruit)
- 1/4 cup roasted unsalted sunflower seeds
Instructions
- Preheat the Oven: Set your oven to 325°F (162°C) and position a rack in the center to ensure even baking.
- Combine Dry Ingredients: In a large mixing bowl, mix together the coconut flakes, slivered almonds, pecans, walnuts, chia seeds, flaxseed meal, cinnamon if using, coconut sugar, and sea salt. Stir well to distribute all ingredients evenly.
- Prepare Wet Mixture: Warm the coconut oil and maple syrup gently over low heat in a small saucepan. Once melted and combined, pour the mixture over the dry ingredients, mixing thoroughly to coat all the nuts and seeds evenly.
- First Bake: Spread the granola mixture evenly across a large baking sheet. Depending on the size, you may need two sheets to spread it thin. Bake for 20 minutes at 325°F (162°C).
- Add Optional Ingredients & Continue Baking: Remove the baking sheet(s) from the oven. Stir in the dried blueberries and roasted sunflower seeds. Increase oven temperature to 340°F (171°C) and return the granola to bake for another 5 to 8 minutes until a deep golden brown is achieved. Watch carefully to avoid burning.
- Cool and Store: Once done baking (approximately 27 minutes total), remove the granola and allow it to cool completely on the baking sheet. This cooling step helps it crisp up. Store in an airtight container where it will keep fresh for several weeks.
Notes
- Nutrition information is an estimate calculated with coconut oil and coconut sugar, excluding optional dried fruits and seeds.
- This recipe makes approximately 5 cups of granola.
- Use slivered almonds rather than sliced for better texture.
- Maple syrup can be substituted with agave syrup or honey if not vegan.
- Watch the granola carefully during the final baking stage as it can brown quickly and may burn.
- Feel free to customize by swapping dried blueberries for other dried fruits or seeds.
Nutrition
- Serving Size: 1/2 cup (about 50g)
- Calories: 280
- Sugar: 6g
- Sodium: 70mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
