Low Fat Grainless Granola
Crunchy, wholesome, and irresistibly flavorful, this Low Fat Grainless Granola is the ultimate guilt-free breakfast or snack option. Made entirely without grains, this nutrient-dense recipe combines almonds, pecans, walnuts, chia seeds, flaxseeds, and pumpkin seeds for a hearty, protein-packed base. Sweetened naturally with a hint of maple syrup and infused with fragrant vanilla and warming cinnamon, every bite bursts with delicious, wholesome goodness. This granola is baked to perfection, giving you a satisfyingly crunchy texture while remaining low in fat thanks to a light touch of melted coconut oil. Perfect for grain-free diets, paleo enthusiasts, or anyone looking to enjoy a healthy and energizing start to their day, this granola is just as delightful served with yogurt, a splash of your favorite milk, or as a grab-and-go snack. Plus, it's incredibly easy to make and stays fresh in an airtight container for up to two weeks!
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Recipe Information
Ingredients
- 1 cup Almonds, raw
- 0.5 cup Pecans, raw
- 0.5 cup Walnuts, raw
- 0.5 cup Pumpkin seeds
- 0.5 cup Coconut flakes, unsweetened
- 2 tablespoons Chia seeds
- 2 tablespoons Flaxseeds, ground
- 2 tablespoons Maple syrup
- 2 tablespoons Coconut oil, melted
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon, ground
- 0.5 teaspoon Salt
Instructions
Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
In a food processor, pulse the almonds, pecans, and walnuts a few times until they are broken into small pieces. Be careful not to over-process; you want some larger pieces for texture.
In a large mixing bowl, combine the pulsed nuts, pumpkin seeds, coconut flakes, chia seeds, and flaxseeds. Stir well to mix thoroughly.
In a small bowl, whisk together the maple syrup, melted coconut oil, vanilla extract, cinnamon, and salt until fully combined.
Pour the wet ingredients over the nut and seed mixture. Stir thoroughly until everything is well-coated with the syrup mixture.
Spread the granola mixture evenly onto the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes, stirring once halfway through, until the granola is golden brown and fragrant.
Remove from the oven and allow the granola to cool completely on the baking sheet. It will become crunchier as it cools.
Once cooled, transfer the granola to an airtight container. It can be stored at room temperature for up to two weeks.
Nutrition Facts
Calories |
3211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 290.8 g | 373% | |
| Saturated Fat | 111.6 g | 558% | |
| Polyunsaturated Fat | 19.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1246 mg | 54% | |
| Total Carbohydrate | 126.1 g | 46% | |
| Dietary Fiber | 61.3 g | 219% | |
| Total Sugars | 46.0 g | ||
| Protein | 74.7 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 622 mg | 48% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2699 mg | 57% | |
*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.
