Homemade Grain-Free Granola
This homemade grain-free granola recipe is loaded with simple ingredients, naturally sweetened with maple syrup and made gluten-free, paleo, keto and vegan. Enjoy this addicting and delicious blend of oat free granola sprinkles over your favorite yogurt, atop a smoothie bowl or grab a bowl and some plant milk.
Servings: 12 people
Equipment
- mixing bowl
- baking sheet
Ingredients
- ½ cup walnuts chopped
- ¼ cup pumpkin seeds
- ½ cup almonds chopped
- ½ cup cashews chopped
- 2 tbsp chia seeds
- ½ cup unsweetened coconut flakes
- 2 tbsp ground flax
- ¼ cup natural almond butter
- ¼ cup pure maple syrup monk fruit syrup for keto
- 3 tbsp coconut oil melted
Instructions
- Pre-heat your oven to 325 F° or 165 C° and prepare a baking sheet with parchment paper.
- Chop your nuts into small pieces and place them in a large mixing bowl along with the seeds, coconut flakes and ground flax meal.
- In another bowl, stir together your nut butter, coconut oil and maple syrup until smooth and then add it into the larger bowl of nuts and seeds. Stir until everything is very well coated and then transfer to the baking sheet and spread the mixture out into an even layer.
- Bake for 20 minutes, stop and stir (from the outside in) after 10 minutes. Stay near by and watch closely that the granola doesn’t burn. Remove from the oven.
- As it cools, the granola will harden.
- Transfer to an air-tight container and store until ready to use! I keep mine for up to 3 weeks in the pantry.
Notes
This granola is best stored in an air tight container for up to 3 weeks.
This recipe was updated on August 3, 2021.