Grain-Free Granola
Prep Time
30 minutes
Number of Servings
Makes 5 cups (serves 15)
Ingredients
  • [q:1/4] cup coconut oil
  • 1 Tbsp maple syrup
  • 1 Tbsp vanilla extract
  • 1 cup raw silvered almonds
  • 1 cup raw walnut halves
  • 1 cup raw pumpkin seeds
  • 1 cup raw sunflower seeds
  • [q:1/4] cup almond flour*
  • 1 tsp ground cinnamon
  • Generous pinch of sea salt
Directions
  1. Preheat oven to 325˚. Line a large baking sheet with parchment paper.
  2. In a small saucepan, melt coconut oil. Add maple syrup and vanilla extract.
  3. In a large bowl, combine and mix all nuts and seeds.
  4. Pour wet ingredients over nut-andseed mixture. Stir everything together using a rubber spatula, making sure to coat it well. Add almond flour, cinnamon, and salt and stir again.
  5. Spread mixture out evenly over prepared baking sheet and roast for 10 to 13 minutes, until toasted and fragrant. Keep an eye on it to make sure it does not burn.
  6. Remove granola from oven. Allow it to cool completely before transferring it to a few airtight glass containers or mason jars. Store for 2 weeks in the pantry or up to a month in the fridge.
  7. Serve over yogurt, or just simply eat it with cold milk and honey. It can also be scooped out to snack on as well.
Nutrition Info
260 Calories, 8 g Protein, 0 mg Cholesterol, 7 g Carbohydrates, 2 g Total sugars (1 g Added sugars), 3 g Fiber, 24 g Total fat (5 g sat), 101 mg Sodium, [nut:4] Vitamin E, [nut:3] Phosphorus, [nut:2] Magnesium, [nut:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Folate, Iron, Zinc