Who loves granola? I certainly do! It’s sweet, salty, and perfectly crunchy. It’s one of those snacks that just feels indulgent.
While today’s version may feel indulgent, it packs far more nutrients and protein than traditional granola, and is also naturally sweetened with coconut sugar and maple syrup. Try it with your favorite dairy-free milk or yogurt, or just eat it straight like I did while making it. Let this be your warning – this stuff is addicting.
This granola will keep in a container with an air-tight seal for a few weeks, so make a big batch and put it on everything.
Enjoy!
Grain Free Granola
Author: The Lean Clean Eating Machine
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
Serves: –
Gluten free, dairy free, grain free and vegan.
Ingredients:
- 1 cup raw pecan halves
- 2 cup raw almond slices
- 1 cup raw pumpkin seeds
- 1/4 cup raw sunflower seeds
- 1.5 teaspoons cinnamon
- 1 tablespoon coconut sugar (add an additional tablespoon for sweeter granola)
- 1/4 teaspoon salt
- 1/3 cup maple syrup
- 3 tablespoons coconut oil
Instructions:
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Preheat oven to 325 F and position rack in the center of the oven.
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In a large mixing bowl, combine the pecans, almond slices, pumpkin seeds, sunflower seeds, cinnamon, coconut sugar and salt.
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In a small saucepan over low heat, warm the coconut oil and maple syrup and pour over the dry ingredients and mix well.
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Spread the mixture evenly onto a large baking sheet and bake for 20 minutes, stirring occasionally. When finished, remove from oven and stir.
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Increase heat to 340F and return to oven for another 5-8 minutes, or until golden brown. The coconut oil will help it crisp up, but be sure to watch it carefully as it browns quickly.
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Once the granola is visibly browned and done cooking, remove from the oven and let cool completely.
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Store in a container with an air-tight seal, and it should keep for a few weeks on the counter.