Grain-Free Granola
Crunchy, satisfying, and loaded with nutrient-dense ingredients, this Grain-Free Granola is the perfect alternative to traditional breakfast cereals. Packed with raw nuts like almonds, pecans, and walnuts, as well as seeds like chia, pumpkin, and sunflower, this recipe skips the grains but doesn’t skimp on flavor or texture. A touch of maple syrup and warm cinnamon adds natural sweetness and aromatic depth, while coconut oil keeps everything deliciously crisp. Ready in just 40 minutes and easy to make ahead, this gluten-free, paleo-friendly granola is ideal for topping yogurt, pairing with almond milk, or enjoying as a wholesome snack. Perfect for meal prep or elevating your morning routine, this recipe proves that healthy can be utterly crave-worthy!
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Recipe Information
Ingredients
- 1 cup raw almonds
- 1 cup raw pecans
- 1 cup raw walnuts
- 1 cup unsweetened shredded coconut
- 0.5 cup raw pumpkin seeds
- 0.5 cup raw sunflower seeds
- 0.25 cup chia seeds
- 1 teaspoon ground cinnamon
- 0.5 cup coconut oil
- 0.25 cup maple syrup
- 1 teaspoon vanilla extract
- 0.5 teaspoon sea salt
Instructions
Preheat your oven to 325°F (165°C).
In a food processor, pulse the almonds, pecans, and walnuts until you achieve a rough, chunky consistency. Avoid over-processing into a fine powder.
In a large bowl, combine the processed nuts, shredded coconut, pumpkin seeds, sunflower seeds, chia seeds, and ground cinnamon. Stir until well mixed.
In a small saucepan, melt the coconut oil over low heat. Add maple syrup and vanilla extract to the melted coconut oil, stirring until fully incorporated.
Pour the coconut oil mixture over the nut and seed mixture. Add sea salt and stir well, ensuring all the dry ingredients are evenly coated in the wet mixture.
Spread the mixture evenly onto a large baking sheet lined with parchment paper.
Bake in the preheated oven for 20-25 minutes, stirring every 10 minutes to ensure even toasting. The granola should be golden brown and fragrant.
Remove the baking sheet from the oven and let the granola cool completely, allowing it to crisp up.
Once cooled, store the granola in an airtight container. It will stay fresh for up to two weeks.
Nutrition Facts
Calories |
5134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 474.4 g | 608% | |
| Saturated Fat | 170.9 g | 854% | |
| Polyunsaturated Fat | 29.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1229 mg | 53% | |
| Total Carbohydrate | 187.0 g | 68% | |
| Dietary Fiber | 78.2 g | 279% | |
| Total Sugars | 78.5 g | ||
| Protein | 101.0 g | 202% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 976 mg | 75% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 3671 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
