Grain Free Granola Easy Paleo Vegan Gluten Free Recipes
GRAIN-FREE GRANOLA (VEGAN + PALEO + REFINED SUGAR-FREE)
This recipe produces perfect clusters and tastes absolutely incredible. It is 100% grain-free so it works for gluten-free and paleo diets. I love to snack on it or use it to top my smoothie bowls, yogurt, parfaits and chia seed pudding. It is full of plant-based protein and important nutrients to fuel your day.
Provided by Elaine Gordon
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees Fahrenheit and line a large rimmed baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl combine all the dry ingredients using a large wooden spoon. Mix in the wet ingredients (maple syrup, coconut oil and vanilla extract). Stir until the dry ingredients are fully and evenly coated. Transfer the granola mixture onto the prepared baking sheet and spread out into one thin even layer.
- Bake for 30 minutes tossing halfway through.
- Allow it to sit at room temperature for an hour before breaking it up into granola clusters/chunks. The longer you allow it to sit untouched the better the clusters will be..
- Store in a large glass mason jar or container with a lid at room temperature for up to one week.
GRAIN FREE GRANOLA (EASY, PALEO, VEGAN, GLUTEN FREE)
If you've never tried making granola without oats, you're in for a treat with this naturally sweetened grain free granola! It's the perfect paleo and vegan breakfast.
Provided by Alexa Blay
Categories Breakfast
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 325 F with the rack in the center of the oven.
- In a large bowl, mix the coconut flakes, slivered almonds, pecans, walnuts, chia seeds, ground flaxseed, and sea salt together.
- In a small skillet, melt the coconut oil over low heat. Add in the maple syrup and stir to combine.
- Add the maple syrup and coconut oil mixture to the nut mixture and toss to coat evenly.
- On a parchment paper or silicone mat lined baking sheet, spread the granola mixture out evenly. Using the back of a spatula, press the granola down firmly (this helps ensure large crunchy clusters).
- Bake for 25 minutes and then let cool completely. Break into large clusters and stir in dried fruit and pumpkin seeds.
Nutrition Facts : Calories 288 calories, Carbohydrate 14.9 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 24.4 grams fat, Fiber 3.9 grams fiber, Protein 6.2 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1/8, Sodium 36.6 grams sodium, Sugar 8.6 grams sugar, TransFat 0 grams trans fat
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SIMPLE GRAIN-FREE GRANOLA | MINIMALIST BAKER RECIPES
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4.9/5 (104)Total Time 30 minsCategory Breakfast, SnackCalories 205 per serving
- In a large mixing bowl, combine the coconut, nuts, chia seeds, flax seed, cinnamon, coconut sugar, and salt.
- In a small saucepan over low heat, warm the coconut oil and maple syrup and pour over the dry ingredients and mix well.
- Spread the mixture evenly onto a large baking sheet (may require two depending on size) and bake for 20 minutes. Then remove from oven, add dried blueberries and roasted sunflower seeds, and stir.
EASY GRAIN-FREE GRANOLA RECIPE (NO OIL, VEGAN, PALEO)
From wholesomehedonista.com
Servings 20.25Estimated Reading Time 5 minsCategory Breakfast, SnackTotal Time 20 mins
- Place all ingredients in a large bowl. Stir until well combined. For a finer texture pulse in a food processor until combined.
- On a baking sheet lined with parchment paper, spread out granola mixture in a thin layer. It's ok to leave small clusters (that's the best part!).
GRAIN FREE GRANOLA – PALEO GRANOLA RECIPE - BEAMING BAKER
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5/5 (42)Total Time 30 minsCategory BreakfastCalories 131 per serving
- Preheat oven to 325°F. Line a large baking sheet with parchment paper or greased foil. Set aside for later.
- Add all ingredients to a large bowl. Using a rubber spatula, fold until clusters form and mixture is well mixed.
- Pour onto the prepared baking sheet. Using the rubber spatula, gently nudge granola into an even layer, making sure to keep clusters intact. Create empty pockets at regular intervals to let air through to crisp up the granola.
- Bake for 15 minutes. Using a heatproof spatula, gently flip granola, making sure to keep clusters intact. Bake for an additional 5-10 minutes, until edges are a deep golden brown and granola is just slightly soft. Mine took a total of 20 minutes. Granola will crisp up while cooling.
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