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Grain-Free Granola
- Total Time: 26 minutes
- Yield: 20 servings
- Diet: Vegan
Description
Super simple to make…and baking this will make your house smell ah-mazing!
Ingredients
Units
Scale
- 1 1/4 cups walnut pieces
- 1 1/4 cup sliced almonds
- 1 1/2 cups sweetened shredded coconut
- 6 oz. dried cranberries
- 1 cup sunflower or pumpkin seeds (pepitas)
- 1/4 cup coconut oil
- 1 1/2 tablespoons honey or maple syrup
- 1 1/2 teaspoons cinnamon
Instructions
- Preheat the oven to 325°. Line a rimmed baking sheet with parchment paper.
- In a medium bowl, mix the walnuts, almonds, coconut, cranberries and sunflower seeds or pepitas.
- Place the coconut oil in a heatproof glass bowl (I use a glass Pyrex measuring cup), and melt in the microwave for 15 seconds.
- Pour the melted coconut oil over the nut mixture and gently mix to coat using a wooden spoon or rubber spatula. Drizzle the honey or maple syrup over the mixture, sprinkle the cinnamon and mix to coat.
- Spoon the mixture onto the lined baking sheet and use the back of the spoon or spatula to spread out into a thin layer.
- Bake for 12 to 16 minutes, until the top is starting to turn golden and smells fragrant. Remove from oven when done, and allow to cool for 30 minutes.
Store in an airtight container.
Makes about 20 servings.
Notes
Dab some melted coconut oil and rub into the tablespoon you’ll use to measure the honey or maple syrup. This will make it easier for the honey or maple syrup to slide off the measuring spoon.
This recipe makes a lot of granola — about 20 servings. Feel free to cut the recipe in half.
Recommended tools & equipment: Rimmed baking sheet, Pyrex glass measuring cup, wooden spoon, rubber spatula.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: breakfast, granola, paleo, vegan, gluten-free
- Cuisine: American