Simple Grain Free Nutty Granola
A crunchy and satisfying granola that skips the oats for a perfect low carb breakfast.
dailyrecipesbook.comI used to think granola always needed oats, but this grain free version completely changed my mind. It is just as crunchy and sweet as the classic version, making it the perfect topping for yogurt or a quick handful for a snack.
This recipe has become a staple in my kitchen because it is so easy to toss together. If you find yourself needing a breakfast that keeps you full without the extra grains, this is exactly what you need.
Ingredients
- 2 cups raw pecans, roughly chopped
- 1 cup raw almonds, roughly chopped
- 1 cup raw walnuts, roughly chopped
- 1 cup unsweetened shredded coconut
- 1/2 cup pumpkin seeds
- 1/3 cup melted coconut oil
- 1/3 cup maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 300 degrees Fahrenheit and line a large rimmed baking sheet with parchment paper.
- 2
In a large bowl, mix together all the nuts, the shredded coconut, and the pumpkin seeds.
- 3
In a separate small bowl, whisk the melted coconut oil, maple syrup, cinnamon, salt, and vanilla until well combined.
- 4
Pour the liquid mixture over the dry nut mixture and stir well so that everything is evenly coated.
- 5
Spread the granola out in an even layer on your prepared baking sheet.
- 6
Bake for about 20 to 25 minutes, stirring halfway through, until the nuts are toasted and golden brown.
- 7
Remove the pan from the oven and let the granola cool completely before serving, as it will get crunchier as it cools.
๐ก Tips
Store this granola in an airtight container at room temperature for up to two weeks. It tastes wonderful served over Greek yogurt or with a splash of almond milk. You can also mix in dried fruit once the granola has cooled completely.
Made this recipe? Let us know how it went.
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