Miiiight have found my new favorite recipe of all time (sorry, Crispy Pesto Gnocchi Skillet.) The actual best, mind-meltingly-delicious, make-this-NOW, grain free granola. I am obsessed!!!
I pinky promise to not talk about gestational diabetes from now until the baby arrives, but with this pregnancy complication has come a whole new appreciation for nutrient dense, “power foods”. Whole foods that are packed with protein, vitamins, minerals and more importantly, serve a purpose other then tasting good, like nuts and seeds.
We all know that a handful of nuts a day is beneficial for overall heart health, but pecans and almonds especially, which are included in this grain free granola, also help reduce inflammation in the body (something a person with Celiac Disease definitely needs,) aid in weight loss (something I can attest to with experiencing slower weight gain this pregnancy,) and can help lower and/or stabilize blood sugar levels. That said, GIVE ME ALL THE NUTS.
Ahem.
Seriously though, lately I’ve been obsessed with researching different kinds of nuts and their health benefits – it’s mind blowing. Apparently brazil nuts are so good for you that you can pop four or five and think of them as “supplements”. I love it! Of course it doesn’t hurt that nuts are also lower in carbs and make an excellent base for this low sugar, grain free granola that I’ve been trying not to eat by the fistful over the past few of weeks. It is INSANELY yummy, and full of crispy clusters and crunch.
So what does grain free mean, exactly? It means this granola recipe doesn’t call for oats, which most classic granola recipes do. I love gluten-free oats as much as the next gal, but they’re high in carbs which I need to be smart about right now. Trust me, this granola is better without them.
Unsweetened coconut chips, raw pecans and pumpkin seeds, sliced almonds, and chia seeds are tossed with a mixture of pure maple syrup, coconut oil, and lots of cinnamon and vanilla. I love sweet granola but have found that the coconut chips plus lots of cinnamon and vanilla trick your tongue into thinking it’s sweeter then it actually is. That said, the addition of mini chocolate chips and/or raisins would be divine in here.
I’ve been sprinkling grain free granola into Greek yogurt or eating a small bowl with almond milk for snacks and/or breakfast almost every single day since my GD diagnosis, and reaping the rewards. I FEEL healthier eating foods like this. Probably because I am! You in too?
This recipe couldn’t be simpler – in a large bowl stir together 1-1/2 cups unsweetened coconut flakes/chips, 3/4 cup each sliced almonds and raw pecans, 1/2 cup raw pumpkin seeds (pepitas), 1 Tablespoon chia seeds, 1/2 teaspoon cinnamon, and a big pinch of salt.
Here are the raw pumpkin seeds I use. I’ve been putting them in/on EVERYTHING lately. Super good sprinkled into salads, oatmeal, in this granola, and I’ll also grab a pinch or two anytime I need something to crunch on. The price tag makes me gag but the bag is enormous, plus these babies are truly a super food. Locals: I get them in HyVee’s Health Market.
Next microwave 4 Tablespoons pure maple syrup (not pancake syrup) plus 1 Tablespoon coconut oil in a small dish until the oil is melted, 25-30 seconds, then stir in 1 teaspoon vanilla.
Pour the maple syrup mixture over the nut mixture then stir to evenly coat and spread onto a silpat covered half sheet pan. Bake for 15-20 minutes at 300 degrees or until the almonds and coconut are light golden brown (any darker and the granola could taste burnt) stirring a couple times.
Let the granola cool completely then store in a Ziplock bag or airtight container for 3-4 days. Like I said, this granola is perfect to enjoy with milk or sprinkled into yogurt – so, SO good!! I hope you love it – enjoy!
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The Best Grain Free Granola
Description
The Best Grain Free Granola is sweetened with pure maple syrup and is full of crisp, crunch, healthy fats, and nutrition. Enjoy with milk, sprinkled over yogurt, or by the healthy handful!
Ingredients
- 1-1/2 cups unsweetened coconut chips/flakes
- 3/4 cups sliced almonds
- 3/4 cups whole raw pecans
- 1/2 cup raw pumpkin seeds (pepitas)
- 1 Tablespoon chia seeds
- 1/2 teaspoon cinnamon
- big pinch salt
- 4 Tablespoons real maple syrup (not pancake syrup)
- 1 Tablespoon coconut oil
- 1 teaspoon vanilla
Directions
- Preheat oven to 300 degrees then line a half sheet pan with a silpat or parchment paper and set aside.
- Combine first 7 ingredients (coconut chips through salt) in a large bowl then stir to combine. Add maple syrup and coconut oil to a small bowl then microwave for 25-30 seconds to melt the coconut oil. Stir in vanilla.
- Pour the maple syrup mixture over the granola mixture then mix well to coat. Spread onto prepared sheet pan then bake for 15-20 minutes or until almond slices and coconut chips are golden brown (don't let them get too dark) stirring twice. Granola will crisp as it cools.
- Cool completely on sheet pan before transferring to a Ziplock bag or airtight container. Will stay fresh for four days or so on the counter.
Notes
Adapted from Epicurious.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Made this today. Easy & delicious. Not too sweet. Will make again.
I made the granola yesterday and may I say- I don’t think I’ll ever switch to a different recipe. It’s grain free, vegan, (added) sugar free. Like I- how- and it taste like apple crisp (or berry) but without the apple. So basically it taste amazing and I feel like I’m eating dessert but guilty free. :)
I’m sooo glad you loved it, Addie! Thank you so much for your review and recipe rating! :)
Could the coconut oil be substituted for anything else? I very rarely have it in my kitchen!
Super yummy! I love cinnamon so added half tablespoon! Grain free granola 5 star.
This recipe is my new drug of choice!
I . LOVE . IT ?
Do you have the nutritional facts on the grain free granola? I just made it and it tastes delicious. I would love for my husband to eat this on this yogurt rather than what he buys at the grocery. I would live to show him the comparison in the nutrition facts. Thanks!
Unfortunately I don’t, Carol, but I’m so glad you loved it. I hope your husband does too!
This is so amazing!! I’ve made a half batch 4 times in the past week and next time I just need to make a full batch! ? I’ve got lots of people asking me for the recipe!
I’m sooo so glad you love it, Heidi!! Thank you so much for your recipe rating and great feedback! :)
I made this granola this afternoon. I was a bit skeptical because I’m not a fan of coconut but decided to make it as written. It is great!! Since the coconut is toasted it doesn’t have that chewy texture that I don’t like. I love the touch of maple syrup flavor, and I realized after reading through the post just now that I left out the vanilla! I’m sure I’ll love it even more the next time I make it with the vanilla! The crunchy texture is great. And I appreciate that it is oatmeal free. I LOVE oatmeal, but I do eat a lot of it – for breakfast, in muffins, in bars, etc., so it is nice to have a great healthy snack with something different. I don’t think this batch is going to last long, and I might be the only one eating it! Thanks again!
Oh I am SO glad to hear it, Kristine! I bet you’ll love it even more with the vanilla, which gives it a hint of even more sweetness. Thank you so much for your feedback and star rating!
Just wanted to pop in to say if you have a Fresh Thyme Farmers’ Market store near you, they sell organic raw pumpkin seeds in their bulk food section for $4.99/pound and they fairly regularly go on sale for $2.99 or $3.99/pound. (These are Indiana prices…) I add them to a spring mix salad with mandarin oranges, unsweetened coconut and dried cranberries with a fruity balsamic vinegar … delish. … Making your margarita chicken recipe with tenders (from 2013) this week! Thanks for all your work with recipe creation!
This looks amazing! I’ve been looking for a granola recipe like this. Can’t wait to try it this afternoon!
Going to try this out for work, we usually buy its pre-mixed at the supper market, but this is so easy to make and swap out ingredients. liked that last comment about swapping nuts for seeds.
Flax seed would be a great addition – I may add a few tablespoons of ground flax to the recipe – it looks great!
Go for it! I think this recipe could be very versatile with swapping nuts/seeds in and out!
I do Cancer fighting nutrition and looking at your grain free granola, I’d think about adding perhaps 1/3 cup of hemp. It’s loaded with protein and fiber and would bake nicely. I cook and bake GF and throw in Hemp in smoothies as well. It’s just a good way to get some additional nutrients. All the best.
I was *just* reading about hemp’s nutritional benefits, including how it’s high in protein. I will have to give it a try in here and in other dishes – thank you for the information!
Was thinking of sprinkling on my breakfast. I am going low carb and would like the carb count. Is that available?
Hi Nonna! I recommend a service like Livestrong’s Recipe Nutrition Calculator or My Fitness Pal if you need that info!
Thanks! I was making my own granola after I first got my celiac diagnosis then oatmeal decided to not be my friend. I break out in hives on my head and back every time I eat it. This grain-free granola recipe is the perfect answer to my desire to make granola again! Can you share where you buy or what brand of coconut flakes you use?
I can eat oats on a limited basis, and buy from GF Harvest only (http://glutenfreeoats.com/) but really try and limit them so this is a great snack staple to have on hand. I buy the coconut chips from Nuts.com: https://nuts.com/driedfruit/coconut/unsweeted-chips.html
I love the addition of pumpkin seeds! They are so great to add to snacks/bars too!
I don’t know what took me so long to start buying them – well I do, the price – but they are so versatile and really last a long time. Love them!!
Sounds amazing! I’ll be making it this weekend. FYI…I love Hy-Vee, but Trader Joe’s definitely has the best prices for nuts/seeds!
For sure! I don’t know if their nuts are GF though so I had to stop buying them there. They do have a huge and inexpensive offering though!
This looks amazing! And good info on Brazil nuts — did not know that at all! I vote talk about gestational diabetes all you want — if it was me, I’d have serious mentionitis about it and mention it all I wanted :) Great recipe!
Isn’t that cool? I just ordered some online so we’ll see how they work.
That looks so delicious. I need to try it.
Have a great weekend.
Love, Esther
I hope you love it, Esther!
Not sure if I’ve ever commented, but so appreciate your honesty about Celiac, living with food allergies in your home, and the gestational diabetes. No need to not mention any of these things! Keep on being you. :) Best wishes to you! Thanks for all the wonderful recipes. Several family members and friends all read your blog and make them often!
Thank you so much, Apriori, I appreciate it!