Grain-Free Granola
This grain-free granola recipe is an easy, healthy breakfast recipe, with an easy low-carb alternative. This homemade paleo granola is made with assorted nuts, almond butter, and maple syrup.
Servings: 15
Ingredients
- ¼ cup coconut oil melted
- ⅓ cup pure maple syrup
- 1/3 cup creamy cashew butter (or other nut butter)
- 1 teaspoon cinnamon
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- 2 cups cashews roughly chopped
- 1 cup pecans roughly chopped
- 2 tablespoons chia seeds
- 2 tablespoons flax meal (or flax seed)
- 1 cup unsweetened coconut flakes
Instructions
- Preheat oven to 300°F and position a rack in the center of the oven. Line a large-rimmed baking sheet with parchment paper.
- In a large bowl, whisk together the melted coconut oil, maple syrup and cashew butter, cinnamon, vanilla and salt. Add the cashews, pecans, chia seeds, flax seed, coconut flakes and dried blueberries and mix well to completely coat.
- Pour and spread the mixture evenly onto a large baking sheet and bake for 45 minutes, stirring every 15 minutes to avoid burning.
- Once the granola is visibly browned and done cooking, remove from the oven and let cool completely to get crisp. Enjoy it plain, on top of yogurt, or with a bowl of almond milk.
Video
Notes
Storage instructions: Let the granola cool to room temperature before storing so that it doesn't retain moisture and will last longer. Store in an airtight container like a glass mason jar at room temperature for 1 week or in the freezer for up to 3 months.
Substitutions: Try using almonds or walnuts instead of cashews or pecans if those sound good or if they're what you have on hand!
Nutrition
Serving: 1g | Calories: 331kcal | Carbohydrates: 17.9g | Protein: 5.8g | Fat: 28.1g | Sodium: 69mg | Fiber: 4g | Sugar: 8g