I love granola and think it is a very healthy snack, but no grains on Paleo. So, I made this grain-free granola. It is delicious and a perfect snack on the go. I took some on vacation and take it with me when I need extra sweetness in my lunch. My kids helped me make it and can’t get enough of it. They helped me add all the ingredients, stir them together, and even started to eat it before it was baked.
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Ingredients for Grain Free Granola
1 1/2 cups raw almonds
1 1/2 cups raw pecans
1 1/2 cups raw walnuts
1 cup raw pumpkin seeds
1 cup raw sunflower seeds
1/2 cup raw coconut flakes
1 teaspoon sea salt
1 tablespoon cinnamon
1/2 cup honey
1/2 cup pure maple syrup
1/4 cup almond or macadamia nut oil
1 teaspoon pure vanilla extract
Instructions for Grain Free Granola
Measure nuts, seeds, coconut, sea salt, and cinnamon into a large bowl and mix well. Add honey, maple syrup, oil, and vanilla and stir together until well combined.
Spread on a large, greased baking sheet (I used coconut oil). Bake at 300 degrees F for 45 minutes or more, stirring after about 30 minutes. Stop baking when the granola is toasty brown. If you like chewy granola, use less time. For crunchier granola, go a little longer.
Allow to cool completely and store in an airtight container. If desired, after your granola has cooled stir in some chocolate chips or dried fruit. If you are a chocolate lover like me, you can also replace the cinnamon with coco powder. Enjoy!
- 1 1/2 cups raw almonds
- 1 1/2 cups raw pecans
- 1 1/2 cups raw walnuts
- 1 cup raw pumpkin seeds
- 1 cup raw sunflower seeds
- 1/2 cup raw coconut flakes
- 1 teaspoon sea salt
- 1 tablespoon cinnamon
- 1/2 cup honey
- 1/2 cup pure maple syrup
- 1/4 cup almond or macadamia nut oil
- 1 teaspoon pure vanilla extract
- Measure nuts, seeds, coconut, sea salt, and cinnamon into a large bowl and mix well. Add honey, maple syrup, oil, and vanilla and stir together until well combined.
- Spread on a large, greased baking sheet (I used coconut oil). Bake at 300 degrees F for 45 minutes or more, stirring after about 30 minutes. Stop baking when the granola is toasty brown. If you like chewy granola, use less time. For crunchier granola, go a little longer.
- Allow to cool completely and store in an airtight container. If desired, after your granola has cooled stir in some chocolate chips or dried fruit. If you are a chocolate lover like me, you can also replace the cinnamon with coco powder. Enjoy!
