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Easy Grain-Free Granola

Lindsay Bovaird

We saw this recipe on Instagram by @abeautifulmess and just had to try it. It can be a mission finding a yummilicious grain and gluten-free granola and this fits the bill! Thank you ladies for such a great recipe!

Use it as a topping for yogurt, with your favorite kind of milk in the morning, or as a topping for ice cream. It also would make a great snack for a hike or on an airplane. Of course you can swap out the nuts for other nuts, eliminate the chocolate chips and add other dried fruits. We can’t tell you how long this lasts on the shelf because we managed to consume it all within three days.

Easy Grain-Free Granola

Yields 4 cups

Ingredients

  • 1 cup raw unsalted cashews

  • 1 cup raw pecans

  • 1/2 cup raw pumpkin seeds

  • 1/2 cup flaked coconut

  • 1/4 cup raw black sesame seeds

  • 1 teaspoon vanilla extract

  • 1/4 cup coconut oil

  • 1/4 cup clove honey

  • 3/4 teaspoon sea salt

  • 1/4 cup cacao nibs or you could add small chocolate chips once totally cooled

  • 1/3 cup dried cranberries

Instructions

  1. Put your cashews, pecans, pumpkin seeds, and coconut into a blender or food processor and pulse until the mixture becomes medium grain crumbles.

  2. You don’t want to pulverize it to become a nut flour, but if you still see whole chunks of nuts, give it a stir and pulse until everything is very coarsely crumbled. Pour into medium-sized mixing bowl.

  3. Warm your coconut oil, syrup, and vanilla extract in a small saucepan and stir once all melted together.

  4. Pour your syrup on top of your nut mixture and stir to combine. Add your salt and sunflower seeds and stir again. I find that the granola usually tastes a little too sweet before it’s baked, but then it’s at the perfect level out of the oven so feel free to add less sweetener (and a little more coconut oil instead) if you prefer.

  5. Spread out your granola onto a baking sheet and bake at 300° for 20 minutes, stirring it at the 10-minute mark. Once you take the granola out, stir in your cacao nibs and cranberries and let cool on the pan (it will crisp up more as it cools). Once totally cool, break it into crumbles and store in an airtight container.