Grain Free Granola Recipes

THE ORIGINAL SUGAR-FREE KETO GRANOLA RECIPE

Steps:

• Place all the coconuts, seeds and nuts in a large roasting or baking dish with high sides.
• Melt the coconut oil and add the cinnamon and ginger. Add sweetener if required. This is completely optional and may be a useful addition for beginners.
• Pour over the grain-free granola mix and mix thoroughly with a large spoon or spatula. Make sure everything has a fine coating of the oil and spices.
• Bake at 180C / 350F for 20 minutes.
• The mixture can burn very easily so I turn the mixture with the large spoon every 3 minutes.
• Allow to cool thoroughly and place in airtight containers.

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 (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.

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

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.