Grain-Free Granola

Veronica Thompson

This grain-free granola recipe is full of nutritious ingredients and is paleo and gluten-free!

5 from 1 vote

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Prep Time 5

Cook Time 20

Total Time 24

Course Breakfast, Snacks

Cuisine American

Servings (1/4 cup serving size)

Calories 205 kcal

Ingredients

1 ½ cups unsweetened coconut flakes
1 cup sliced almonds
½ cup chopped pecans or walnuts
¼ cup pumpkin seeds raw
1 tablespoon ground flaxseeds
½ teaspoon cinnamon
¼ teaspoon sea salt
¼ cup maple syrup
1 tablespoon raw cane sugar or coconut sugar
1 tablespoon coconut oil melted
1 teaspoon vanilla extract
½ cup dried cranberries optional

Instructions

First, preheat the oven to 300℉ and line a baking sheet with parchment paper.
Then, combine the coconut flakes, almonds, pecans, pumpkin seeds, flaxseeds, cinnamon, and salt in a medium bowl. Stir the ingredients together until well combinted.
Add the maple syrup, cane or coconut sugar, and coconut oil to a small bowl and microwave for 30 seconds or until the coconut oil melts. then add in the vanilla.
Pour the mixture of maple syrup and coconut oil over the granola mixture, then mix to coat. Spread onto the baking sheet and bake for 15-20 minutes or until the granola is golden brown, stirring at least once halfway through.
Remove the granola from the oven and cool completely on the sheet pan before transferring to an airtight container. The granola will begin to crisp as it cools.

Notes

Store in an airtight container for up to 1-2 weeks in the refrigerator or 3 months in the freezer.

Nutrition

Calories: 205kcalCarbohydrates: 15gProtein: 3gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.003gSodium: 54mgPotassium: 166mgFiber: 4gSugar: 10gVitamin A: 3IUVitamin C: 0.3mgCalcium: 37mgIron: 1mg

Keyword Grain-Free Granola, Paleo Granola Recipe

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