Whole30 Homemade Granola with Yogurt
Elevate your breakfast or snack game with this delectable Whole30 Homemade Granola with Yogurt. Packed with nutrient-dense ingredients like raw almonds, walnuts, cashews, pumpkin seeds, and unsweetened dried blueberries, this granola offers an irresistible crunch and natural sweetness without added sugars. Flavored with cinnamon, sea salt, and a touch of vanilla, it’s gently toasted to golden perfection before being served alongside creamy, dairy-free coconut yogurt. This easy-to-follow recipe is gluten-free, Paleo-compliant, and Whole30-approved, making it the perfect choice for a wholesome, satisfying start to your day. Whether you’re meal prepping or enjoying it fresh, this versatile granola is sure to become a go-to favorite.
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Recipe Information
Ingredients
- 1 cup raw almonds
- 1 cup unsweetened coconut flakes
- 1 cup raw walnuts
- 1 cup raw cashews
- 1 cup raw pumpkin seeds
- 0.5 cup raw sunflower seeds
- 1 teaspoon cinnamon
- 0.5 teaspoon sea salt
- 0.25 cup coconut oil
- 0.5 cup unsweetened apple juice
- 1 teaspoon vanilla extract
- 0.5 cup unsweetened dried blueberries
- 2 cups unsweetened coconut yogurt
Instructions
Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the almonds, coconut flakes, walnuts, cashews, pumpkin seeds, and sunflower seeds.
Add the cinnamon and sea salt to the mixed nuts and seeds, stirring well to ensure even distribution of the spices.
In a small saucepan over low heat, melt the coconut oil and add the unsweetened apple juice and vanilla extract. Stir until well combined.
Pour the wet mixture over the nut and seed mixture, and toss until everything is evenly coated.
Spread the granola mixture in an even layer on the prepared baking sheet and bake for 20-25 minutes, stirring every 10 minutes to avoid burning.
Once golden brown, remove the granola from the oven and allow it to cool completely on the baking sheet. It will become crunchier as it cools.
Stir in the unsweetened dried blueberries once the granola has cooled.
Serve the granola with unsweetened coconut yogurt, dividing them evenly among the servings.
Store any leftover granola in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
5324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 458.8 g | 588% | |
| Saturated Fat | 182.0 g | 910% | |
| Polyunsaturated Fat | 18.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1310 mg | 57% | |
| Total Carbohydrate | 242.4 g | 88% | |
| Dietary Fiber | 72.7 g | 260% | |
| Total Sugars | 102.7 g | ||
| Protein | 126.2 g | 252% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 803 mg | 62% | |
| Iron | 36.2 mg | 201% | |
| Potassium | 4884 mg | 104% | |
*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.
