Grain-Free Granola (recipe + video)
I grew up eating granola cereal as a special treat for breakfast. I loved it and wished I could have it every day! I even remember eating the granola clusters out of every cereal that I could find them in. Remember Honey Bunches of Oats? Yeah, I would pick those boxes clean!
Well, now we no longer eat grains, so I thought granola was a thing of the past. Yogurt just isn’t the same without it though! So, after much experimentation, I came up with a grain-free granola recipe that we love and that is very versatile.
I make it a little differently each time, depending on what we are in the mood for. Play around with this recipe, try different nuts and seeds or different spices. Yum!
Grain-Free Granola
Ingredients
- 5 cups seeds and nuts use any kind you prefer, it is best if you soak and dehydrate them first to make them more digestible
- 2 cups nut flours and/or finely shredded coconut
- 1 cup raw honey melted
- ¾ cup coconut oil melted
- 3 Tbsp vanilla extract
- ½ tsp sea salt
- 1 tsp ground cinnamon
- Additional ingredients to add AFTER it is baked: these foods will burn in the oven if in there too long, so I add them after it’s baked:
- Organic raisins
- Goji berries superfood!
- Organic dried cherries
- Organic dried blueberries
- Dried mulberries really tasty!
Instructions
- Preheat oven to 325°F.
- Mix dry ingredients in a large bowl.
- Stir in honey.
- Stir in coconut oil.
- Spread granola on a Silpat-lined baking sheet, you might need to use two sheets depending on how big yours are (this makes a big batch!)
- Bake for 20 minutes, then remove from oven and stir granola a bit with a spatula.
- Put back into the oven and bake an additional 10-20 minutes. You want it golden and starting to crisp, but not too crispy or it will be very hard.
- Add in any additional dried fruit that you wish.
- Store in an airtight container or a plastic bag. I store mine in the freezer and it lasts several months.
Watch my video below where I show you how I make my granola in my kitchen
P.S. If you want to find the best gluten-free items online (best prices around, believe me, I have checked!) with free shipping, I highly recommend Thrive Market, they even have a special Gluten Free section. CLICK HERE to check them out!
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Hi, my name is Kate.
I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.
I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.
I was wondering if you think maple syrup could be used in place of the honey in this recipe or if the stickiness of the honey is needed as a binder? I limit my FODMAP intake and honey is a pretty severe reaction for me. I’m pregnant with twins, however, and would love to have a HUGE batch of this made before they arrive and to bring to the hospital to munch on!! Thanks!
It should work, might be more crumbly. Give it a try and let me know how it turns out. I definitely had this on hand when I was 40 weeks pregnant. So easy!
Do you think this would work with Swerve instead of honey? (diabetic) Thanks
Hi! Can olive oil be used in place of coconut oil?
It will lend a different flavor, but it should work! Let me know how it turns out 🙂