One of my resolutions this year is to eat less sugar and grains.
I know. It’s a baking blog. But I’m on a mission to prove that eating healthy can be fun, taste delicious, and be disguised as indulgent.
For instance, this 30-minute, 10-ish ingredient granola!
This recipe packs a serious punch in the way of healthy fats, omega 3s and protein from plenty of nuts and seeds. And it’s naturally sweetened with coconut sugar (a first for me!) and maple syrup. Coconut oil helps it crisp up without influencing the flavor.
Because this granola doesn’t have any grains, it’s extremely nutrient rich:
6.2 grams of protein + 4.7 grams of fiber per 1/4 cup serving!
You can either eat it as is or with your favorite dairy-free milk of yogurt. Or, if you’re like me and can’t kick cereal altogether, it makes a great addition to bran flakes to bulk up the protein content.
This granola is my new favorite. It’s
It’s also extremely customizable. Just use whatever nuts and seeds you have on hand and make it your own. I scored some dried wild blueberries at Trader Joe’s, but I also think it would be amazing with dried cherries or cranberries.
If you give this recipe a try, let us know! Leave a comment, rate it, or take a picture and tag it #minimalistbaker on Instagram! We see every one and it always makes our day. Cheers, friends!
Simple Grain-Free Granola
- 1/2 cup unsweetened coconut flake
- 2 cups slivered raw almonds (slivered almonds do best here)
- 1 1/4 cup raw pecans
- 1 cup raw walnuts
- 3 Tbsp chia seeds
- 1 Tbsp flaxseed meal
- 1 1/2 tsp ground cinnamon (optional)
- 2 Tbsp coconut, cane, or muscavado sugar
- 1/4 tsp sea salt
- 3 Tbsp coconut or olive oil
- 1/3 scant cup maple syrup (or sub agave or honey if not vegan)
- 1/4 cup dried blueberries (optional // or other dried fruit)
- 1/4 cup roasted unsalted sunflower seeds (optional)
Preheat oven to 325 degrees F (162 C) and position a rack in the center of the oven.
In a large mixing bowl, combine the coconut, nuts, chia seeds, flax seed, cinnamon, coconut sugar, and salt.
In a small saucepan over low heat, warm the coconut oil and maple syrup and pour over the dry ingredients and mix well.
Spread the mixture evenly onto a large baking sheet (may require two depending on size) and bake for 20 minutes. Then remove from oven, add dried blueberries and roasted sunflower seeds, and stir.
Increase heat to 340 degrees F (171 C) and return to oven for another 5-8 minutes, or until deep golden brown.
The coconut oil will help this granola crisp up nicely, but be sure to watch it carefully as it browns quickly.
Once the granola is visibly browned and done cooking (about 27 minutes total for me), remove from the oven and let cool completely.
Store in a container with an air-tight seal, and it should keep for a few weeks.
*Nutrition information is a rough estimate calculated with coconut oil, coconut sugar, and without optional ingredients.
*Recipe makes ~5 cups granola.
Nutrition Per Serving (1 of 20 quarter-cup servings)
- Calories: 205
- Fat: 18g
- Saturated fat: 4g
- Polyunsaturated fat: 4.3g
- Monounsaturated fat: 3.5g
- Sodium: 33mg
- Potassium: 77mg
- Carbohydrates: 9.2g
- Fiber: 3.1g
- Sugar: 5g
- Protein: 4.2g
- Calcium: 50mg
- Iron: 1.1mg