Sugar-Free Grainless Granola
Indulge in the wholesome crunch of our Sugar-Free Grainless Granola, a nutrient-packed alternative to traditional granola that's both grain-free and naturally sweetener-free. Crafted with a medley of raw almonds, pecans, walnuts, sunflower seeds, and pumpkin seeds, this recipe combines unsweetened shredded coconut, chia seeds, and a hint of cinnamon for irresistible flavor and texture. Rich coconut oil and a touch of vanilla extract bring everything together, offering a perfect balance of healthy fats and aromatic depth. With just 15 minutes of prep and 25 minutes of baking, this granola is a quick and easy way to elevate your breakfast or snack game. Enjoy it as a crunchy topping on yogurt, blend it into smoothie bowls, or eat it straight from the jar as a satisfying, guilt-free treat. Perfect for keto, paleo, and low-carb lifestyles, this grain-free, sugar-free granola is a pantry staple you'll want to make again and again!
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Recipe Information
Ingredients
- 1 cup Raw almonds
- 1 cup Raw pecans
- 1 cup Raw walnuts
- 0.5 cup Raw sunflower seeds
- 0.5 cup Raw pumpkin seeds
- 0.5 cup Unsweetened shredded coconut
- 2 tablespoons Chia seeds
- 1 teaspoon Cinnamon
- 0.25 teaspoon Salt
- 0.25 cup Coconut oil
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper.
In a food processor, pulse the raw almonds, pecans, and walnuts just a few times to roughly chop them. You want them to still have some texture, not to be finely ground.
Transfer the chopped nuts to a large mixing bowl. Add in the raw sunflower seeds, raw pumpkin seeds, unsweetened shredded coconut, and chia seeds.
Sprinkle the cinnamon and salt over the nut and seed mixture, and toss to combine.
In a small saucepan over low heat, melt the coconut oil. Once melted, remove from heat and stir in the vanilla extract.
Drizzle the coconut oil mixture over the dry ingredients and stir well, ensuring that everything is evenly coated.
Spread the mixture evenly on the prepared baking sheet, creating a thin layer.
Bake in the preheated oven for about 20 to 25 minutes, stirring halfway through. Keep an eye on the granola to prevent burning, especially towards the end of the baking time.
Once the granola is golden and fragrant, remove from the oven. Let it cool completely on the baking sheet; it will become crisp as it cools.
Once cooled, transfer the granola to an airtight container. It will keep at room temperature for up to two weeks.
Nutrition Facts
Calories |
4050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 385.2 g | 494% | |
| Saturated Fat | 99.9 g | 500% | |
| Polyunsaturated Fat | 23.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 630 mg | 27% | |
| Total Carbohydrate | 114.0 g | 41% | |
| Dietary Fiber | 63.3 g | 226% | |
| Total Sugars | 22.2 g | ||
| Protein | 94.5 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 829 mg | 64% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 3343 mg | 71% | |
*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.
