Simple Grain Free Granola Recipes

EASY GRAIN-FREE GRANOLA

Steps:

• Put your cashews, pecans, pumpkin seeds, and coconut into a blender or food processor and pulse until the mixture becomes medium grain crumbles.
• 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.
• Warm your coconut oil, syrup, and vanilla extract in a small saucepan and stir once all melted together.
• 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.
• 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.

SIMPLE GRAIN FREE GRANOLA

Steps:

• Prepare - Pre-heat oven 180C/355F and line two baking trays with baking paper.
• Mix Dry Ingredients - Mix all the dry ingredients in a large mixing bowl.
• Add Wet Ingredients - Add the coconut oil, maple syrup (if using) and the essential oils in a small glass bowl and then add to the dry ingredients, combine thoroughly.
• Place on baking trays - Spread the ingredients evenly across the two baking trays
• Cook - Place in the oven for 15 minutes, swapping the trays at the midway point.
• Allow to cool - Remove and allow the granola to cool
• Serve - With the yoghurt and blueberries

EASY GRAIN-FREE NUTTY GRANOLA

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Combine sliced almonds, chopped almonds, pecans, cashews, pepitas, sunflower seeds, maple syrup, and olive oil in a bowl; mix well. Spread out on a baking sheet.
• Bake in the preheated oven until granola looks loose and dry, about 1 hour 20 minutes. Stir every 20 minutes. Let cool completely before transferring to an airtight container.

GRAIN FREE GRANOLA (EASY, PALEO, VEGAN, GLUTEN FREE)

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.

GRAIN FREE WALNUT GRANOLA

Steps:

• Preheat the oven to 300 degrees
• In a small bowl, combine all nuts and stir to mix.
• Stir in the melted coconut oil, maple syrup, and chia seeds.
• Make sure all the nuts are evenly coated with the oil and syrup.
• Spread on a baking sheet lined with foil. I kept it in a fairly thick layer, so it would be a little clumpier. If you spread it out in a thinner layer, it won't be as clumpy but it'll cook a little faster.
• Bake for 15-20 minutes, stirring every 7 minutes.

GRAIN-FREE GRANOLA (VEGAN + PALEO + REFINED SUGAR-FREE)

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

Steps:

• Preheat the oven to 325°F. Line a rimmed baking sheet with parchment paper.
• In a large bowl, combine the almonds, coconut, pecans, Brazil nuts, sunflower seeds, cinnamon, and salt.
• In a small bowl, whisk together the oil, honey, water, and almond extract. Add the wet ingredients to the nut mixture and toss to coat.
• Spread the granola on the prepared baking sheet in a single layer and bake for 25-30 minutes, or until golden brown, stirring halfway through. Remove the granola from the oven and stir in the dried apricots and cherries.
• Set aside to cool for 15 minutes before serving. Store in a sealed container in the refrigerator for 3-5 days.

GRAIN FREE GRANOLA RECIPE

Steps:

• Preheat oven to 300° F.
• Pour the nuts into a bowl, then add the coconut, seeds and spices. Mix well.
• Warm the honey and raw coconut oil in a small sauce pan, stirring until the mixture is melted and combined.
• Pour the melted honey and coconut oil combination over the nuts, coconut and seeds and stir well.
• Line a cookie sheet with parchment paper and bake the paleo granola 30 minutes.
• Allow the paleo granola to cool completely on the parchment lined cookie sheet. After cooled store the paleo granola in a zip lock bag in the refrigerator for up to a week.

KETO GRAIN-FREE GRANOLA

Steps:

• Preheat oven to 250 degrees.
• Add macadamia nuts, pecans, almonds and pumpkin seeds to a skillet. Cook over medium heat until nuts and seeds are lightly toasted. Remove from heat.
• Add sunflower seeds, chia seeds, hemp hearts, sweeteners, cinnamon, nutmeg and a pinch of salt. Stir to combine. Set aside.
• In a medium bowl, beat egg whites until soft peaks form.
• Gently fold nut and seed mixture into the egg white meringue until combined.
• Spread granola mixture over a parchment lined baking tray. Bake at 250 degrees for 45 minutes.
• Remove from the oven and let cool completely. Granola will continue to harden as it cools. Once cool, break into bite sized pieces. Store in a air tight container.

GRAIN-FREE GRANOLA

Steps:

• Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius). Do not use convection setting.
• Line a baking sheet (preferably real metal for optimal heat distribution) with parchment paper. Place all ingredients in a mixing bowl and stir until evenly combined. Spread mixture onto prepared baking sheet. Bake for 15 minutes, then stir and bake for an additional five to seven minutes until golden. Cool completely before breaking into pieces.
• At this point, feel free to add in some cocoa nibs or chocolate chips.
• Serve on its own as a snack, as a topping on chocolate bark, in a yogurt parfait, mixed with Greek yogurt with a drizzle of silan or honey, sprinkled over an oatmeal bowl with sliced bananas, mixed into chia pudding, or with apple slices drizzled with almond butter... The possibilities are endless.

PALEO GRANOLA (GRAIN FREE GRANOLA RECIPE)

Steps:

• Line a large baking pan with parchment paper. Preheat the oven to 325°F / 160°C.
• With food processor: If you have a food processor, add in the almonds, walnuts and pecans. Pulse for about 15 times to roughly chop the nuts. Without food processor: Roughly chop the almonds, walnuts and pecans.
• In a large bowl, mix together the almonds, walnuts, pecans, coconut chips and sunflower seeds.
• In a small microwavable bowl, add in the honey, coconut oil, vanilla extract, sea salt and cinnamon. Gently heat in the microwave until it's warm and it mixes together easily.
• Pour the honey mixture over the nuts and seeds and stir well to make sure everything is well coated.
• Gently pour everything onto the baking pan, and use a spatula to spread the mixture out evenly.
• Bake in the middle rack of the oven for about 20 minutes, stirring once halfway through. The paleo granola should be a bit soft when you take it out of the oven, and will harden as it cools. Allow it to cool in the pan completely.
• Once the granola is fully cooled, gently break apart any large clumps and mix in the dried blueberries.