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
Nutty
Crunchy
Perfectly sweet
Hearty
Satisfying
Nutrient-rich
Simple
& Quick
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
Ingredients
- 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)
Instructions
- 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.
Notes
*Recipe makes ~5 cups granola.
Ann says
This granola recipe is delish!! Best I’ve had in MANY a moon!! Definitely 5 stars!!
Terri says
Looks awesome and can’t wait to try! But what I really want to know, where did you get that pinstripe towel! Love it!!!!
Bridgette says
Great recipe. Thanks!! I skipped the coconut sugar, and it was still delicious!
Sharman Bateman says
I have attempted to download your 20 most loved Fan-Favorite recipes and am having no luck. The download seems to be stuck on 50% and no matter how many times I try to re-download it, it stays at 50%. I’d really like to get your recipes. Is there a way can do that?
Thanks!
Hi Sharman, Thanks for reaching out! If you could send an email, we’ll help you out! Sorry it isn’t working for you!
Kristen says
This is a staple! I make a batch every two weeks. I sub other nuts and seeds from time to time. I use it on top of smoothly bowls. Incredible recipe!
Nina says
My son cannot eat coconut. Do you have a suggestion for a different oil that might crisp up the granola as well?
Hi Nina! You could try melted earth balance or olive oil instead?
Virginia says
Swapped out walnuts for macadamia and swapped dried blueberries for fresh ones, which baked in nicely. I ground the batch by pulsing in the blender before baking. What a treat and no grains!! Whole 30 compliant (if you don’t put the sugar in). Use dates or raisins instead.
Rem says
Delicious! Substituted date paste as the sweetener, mixing the date paste with the warmed coconut oil. Added salted sunsflower seeds, salted pumpkin seeds, and dried white mulberries, for a slightly sweet and salty finish. Cooled on parchment paper on a cooling rack. Nice texture, crunchy and chewy. Beautiful!
Regan says
I made this a few days ago and I love it. I have been trying to go refined sugar free so this was great and it makes so much. I added pumpkin seeds instead of sunflower seeds. I love having a healthy version of granola especiallly because it’s so good on yogurt.
Suzanne says
Just started gluten, dairy and wheat free diet but was missing my usual breakfast, made this and loved it with coconut yogurt, managed to keep it to myself for a week but now my husband has checked it out and it’s disappeared so need to make another batch tomorrow.
Amazing recipe thank you so much
Abigail West says
This is such a nice recipe! I let it go too long and it got burnt, though. It was difficult to tell when it was browned enough, so I overdid it. Next time, though, it will be spot on!
Anita H says
I’m typing this review as my granola cooks in the oven, my kitchen/apartment smells DIVINE!!!! I just took it out of the oven and I couldn’t resist tasting it, it tastes sooooo good!! I followed the directions exactly and it went really well. I used some heavy duty aluminium foil on top of my cookie sheet and it turned out really well. I would suggest anyone needing to put something on top of their baking sheet to use parchment or heavy-duty aluminium foil. I think if I used regular version it would have torn while I was breaking the granola up after it had cooled. Awesome recipe, I’m eating mine with some coconut yogurt!
Robin says
I love making my own grain free granola and have tried a few other recipes, but yours is the best! Even my husband, who has never been a big granola fan, LOVES this and eats it on his yogurt every day! I made a couple of substitutions based on what I had on hand – pepitas instead of chia, monk fruit instead of the listed sugar, and left out the coconut. I did add in dried unsweetened cranberries. This will be a regular for us – thank you so much!
Tina Kegley says
I am making this as we speak! I will let you know how it turns out. But…I almost couldn’t even get it in the oven! Way too good even before baking! I made a few modifications to lower the carb content.
Martha Hurd-Call says
How would one go about making this a soft, chewy granola cluster. Was thinking the addition of almond meal might work.
Hi Martha! Are you thinking like a chewy granola bar? Or an energy ball-type snack?
Lacey says
Hi there, this looks so tasty. Not sure I want to buy all the nuts and seeds that it calls for, though since others have commented saying that they left out certain things and it was still delicious. Think I can leave out the flaxseed meal and chia seeds, replaced with hemp seeds since I already have them? Thanks!
Wendy says
This, and all of your chia seed puddings, looks amazing. I can’t wait to try it.
Jo-Ann Jewett says
I made this primarily for my husband. His PSA went up again and I know sugar feeds inflamation. He has a serious sugar tooth. I have made regular granola for years but want to go more paleo. I tweaked the recipe a bit as granola cannot be messed up too badly by doing so. I doubled the coconut shreds, added chia seeds, flax seeds and sesame seeds. I was out of walnuts. Added majool dates and organic raisins and banana chips. I doubled the recipe but only used 1 TB maple syrup and 1 TB local honey. Otherwise it was the same. Came out very nicely and sweet. Thanks so much!! :-)
Janet Ables says
Was looking for a recipe to send a care package to my gluten free vegan daughter and came across this recipe. It turned out wonderful! I tweeked it a bit by adding a good bit of dried fruit left over from a Christmas gift and it was delicious! I hope I have enough left over to send my daughter!
Anna says
Made this today and added it to my bran flakes, it was delicious. I didn’t add the dried blueberries or sunflowers seeds said isn’t have any. The only problem I had was maybe left it in the oven for too long but I will adjust it the next time I make it.
Melody says
I made this yesterday, and love the taste. I found it to be too much syrup and was sticky, but I will tweek that next time. Great recipe. thank you.
Carol says
Can I leave out the granulated sugar?
Hi! Yep that should work!
Donella says
Hi,
Ive made your recipe before but I was just wondering, how long does it keep for?
Hi! Store in a container with an air-tight seal and it should keep for a few weeks!
Gina Kleman says
AWESOME! I increased the pecans and walnuts to 2 cups, the coconut oil to 1/4 cup, left out the sugar and kept the maple syrup the same. The salty-sweet combination is exquisite for all times of the day. This recipe has become a staple in our home. Thanks for sharing it.
Gina Kleman says
My own note-that was too much oil. I kept the coconut oil the same this time, used the 1/4 cup maple syrup as the only sweetener, and followed the rest. Fab!
Amanda says
My mum and I are OBSESSED with this recipe – THANKS!
Just a note for those who may be lazy or absentminded like me and forget to stir the muesli as it cools and then end up with a solid mess – pop it back into the oven for a few minutes :) lesson learnt but at least I can fix it if out happens again :p
Myndi Orr says
Best granola I’ve ever eaten! Won’t ever buy store bought granola again!
Mandy says
This looks delicious! I’ve found since being pregnant that I am more sensitive to grains and just don’t feel good after eating them – really sucks for someone who loves granola!
So looking forforward to eating this… it smells delicious baking!
April says
OMG! I just made this to take with in a trip and I can’t stop snacking on it. It’s soooo delicious. I made a few changes — I substituted proportional amounts of stevia (regular & some English Toffee flavor) for the maple syrup and added powdered vanilla to the dry mix. And I didn’t have flax seeds or dried fruit so I just didn’t use them. Thank you! Thank you! Thank you! I’m avoiding grains & sugar and I never imagined I could enjoy granola like this. I also don’t like to cook too much, but this was easy and was so worth every minute I spent making it. Yum!
Nichole says
Omg this is so good! Better than anything I’ve found in the store. Thank you! I’m going to be making this a bunch and sharing with friends & family.
Cleo Hehn says
I made this every week for a while back a couple of years ago, then forgot about it. I made it last month after recommending it to a friend, and now I’m on a kick again! I prefer to sub pepitas for sunflower seeds and use golden raisins as my dried fruit–they’re less expensive than a lot of other dried fruit, and their mild flavor pairs well with the nuts. I eat it with a store-bought oat granola over yogurt for breakfast. Yum!
Loretta says
A neighbor made this and shared with me. The flavor hooked me! However, I have leaky gut and I got sick from it. Knowing the probable culprits, I made it with just coconut, gluten free rolled oats and flax. It is delicious and safe for my tummy. Since oats is the only grain I eat, I don’t have to worry about grain overload. Thanks for this great snack!
glutenfreemiss says
Me too! This made me so sick. What are the culprits?
Linda says
I added cacao powder to my version, divine!
TAG says
Linda, that sounds like a good idea. I just got most of the ingredients today and plan on picking up the unsweetened coconut tomorrow. I’m cutting grains out of my diet 80 % of the time and was looking for a snack that was crunchy so this sounds perfect.
Stacy says
THANK YOU…THANK YOU…THANK YOU!!! Yet again you have not disappointed! This recipe is GREAT!!!! I decided to add a little extra protein by adding 2 scoops of Orgain Vegan Chocolate protein powder and it is still delicious! Thanks again!
Donna in Inwood says
A little follow-up: I’m sorry for the negativity, but this was a disappointment. It’s too hard to keep it from burning, the ratio of nuts to other ingredients is off, which leads to a finished dish that’s too heavy because of the oil in the nuts, and the syrup is not properly cooked, so it separates when you add the granola to yogurt.
The nut ratio and the syrup could be fixed, but I don’t know about the tendency to burn — that’s a problem. My oven is a bit fast, so I set the temp a little lower and watch it carefully, as you advise in the recipe. I pulled it out several minutes shy of the first round of baking because it was getting charred, and as a result the granola never “crisped up,” as promised.
After I added the sunflower seeds and dried fruit, the burning stopped, so maybe having a bulkier granola on the baking sheets helps.
I don’t eat grains at all so I have some experience making grain-free granola. I have a couple of recipes I often use, but had wanted to try this as an experiment.
In both the other recipes, the idea is similar — nuts, seeds and dried fruits — but in both, the ratio of nuts to the other ingredients is smaller, so the end product is not so heavy.
One of those recipes is made in a dehydrator, and uses only fruit juice as a sweetener, but the other recipe uses your methodology — making a syrup on the burner and then adding it to the nut/seed mix.
In that one, the recipe calls for the syrup to be brought to a boil and simmered for several minutes. The result is a nice, thick syrup that doesn’t separate.
Just some constructive ideas for you. It’s a shame when a recipe like this fails and the ingredients are very expensive, which is the case here. All these nuts are price-y. I won’t be making this again.
Donna in Inwood says
Nice. I might bulk it up with some dried berries, especially since there is so much lovely stuff at the farmers market now. I have a dehydrator so it is easy to do.
Jess says
This has to be hands down the best museli recipe EVER! I have tried quite a few homemade healthy museli’s over the past couple of years but this one gets the I’ll f approval from my husband high is saying ALOT. He is not a breakfast person & doesn’t particularly like museli (cocpops kinda man if he has to eat breakfast). BUT this morning we were down to the last serve (mind you I only made it 5 days ago) & he & I were fighting for it. Not only does it taste delish, it doesn’t go soggy! Making another batch this weekend. X
Harold J Potter says
A fantastic grain free recipe! Being Keto, I didn’t use any fruit, syrup or sugar, instead using a small amount of Stevia, with a good result. I imagine with sugar etc it would be out of this world, but I found the keto version to be perfectly acceptable, especially served with some homemade cream based yogurt!! Yum :-)
Michelle M says
This was easy and delicious! Will definitely make again.
I added 1 Tbsp vanilla and used the coconut oil. Lined baking sheet with parchment paper.
I baked it at 325 degrees for about 20 minutes, stirred well then baked about 15 minutes more.
Thanks for this great recipe!
Brittany Cheadle says
I have just made this and am currently waiting for it to cook in the oven! (My god! The smell filling my kitchen right now is beyond amazing) I left out the walnuts and just added a bit extra of the other nuts, I also used goji berries as my dried fruit and skipped the tbsp of sugar (don’t have a huge sweet tooth) I can’t wait to try! I’m going to have it for breakfast with slices of banana and some fresh almond or oat milk. Thank you for posting! Am so impressed :)
Ariel says
The nutrition content that you have listed, is that with or without the “Options” – Blueberries & Seeds?
Richard says
Really lovely taste and texture. Tried initially with the cinnamon but my wife and I found out a little overpowering and better without. Also, worth using coconut oil as olive oil left a bit of an aftertaste. The cost of the ingredients were initially a bit on the high side but half of them (the expensive bits!) will last for ages plus once made it’ll take you a while to get through each batch. Will definitely make again
Andra says
This granola looks amazing I will have to try it!
I never thought of making a grain free version but this looks delicious and super healthy. I wonder if I can use brown rice syrup instead of maple syrup, I find maple syrup to be a little too sweet.
Love your blog!
Richard says
Very nice recipe but I would suggest lining your baking sheet with baking paper as leaving it to cool completely makes it set like concrete and difficult to remove.
Also, may I suggest equivalent measurements to cups for us across the pond? Ta
Richard says
As a follow up, in addition to my comment on the 10th Jan, I think the reason why this set so hard was because I originally used honey. My second batch I used maple syrup and it didn’t stick at all, (although I used greaseproof paper, just in case ?).
Jo-Anne says
I was told this week that I have to go gluten free, carb free, sugar free & starch free! I came out of my appointment feeling like I was going to starve! This recipe looks like I can have it! Yeah! Thanks so much!
You can! Take heart. This recipe is a great place to start!
Doug Potter says
I’m going to make this and use raw cow’s milk, which I have no problem with, we can still buy this in Calfornia. Almond milk would be another choice. Thanks for the recipe.
Jose Mari says
great recipe
Cat says
I just made this and it is delicious!! I made mine sugar-free and added popcorn and oats and it is so good. Thank you for sharing this recipe! In addition, I would love if you could create a recipe for johnnycakes, because I have been trying to find a healthy recipe for the smooth, pancake-like johnny cakes that I used to get at a restaurant, and I just cannot find anything. Thank you!
Glad you enjoyed it, Cat! And I’ll be sure to add that to my list! xo
Laura says
I was thinking about adding some oats to spread out the nuts a bit. Did it work ok?
Cat says
Yes, it definitely worked for me! Good luck!
Erin says
I just found your blog and I’m. In. Love. My body responds best to reduced amounts of grain and sugar. And what I do eat needs to be quality! Which means – I love this recipe! Could you recommend a few other faves from your site that meet the same criteria?
Vanessa says
Hi, I loved the recipe and I want to do it.
I just have a little doubt, the measure of coconut oil is liquid ou solid? Thank you!! You´re so good!!
Julie says
I am waiting for test results to see if I am celiac. In the meantime I am preparing for a 5 week road trip with my honey. He asked just yesterday if there was a good gluten free granola that I could eat….and then I found your recipe!!! I’m going to eliminate the ground flax, though, because the meal goes rancid quickly. Thanks for your creativity.
christine says
I tried the grain free granola I used coconut oil and found it to be really greasy. I used 3 Tbsp. as the recipe said but it was still dripping with oil after cooking.. any comments?
SURI says
hi there. i am interested in making a baked, super crunchy granola bar. what can i do to one of your granola bar recipes to achieve that? thanks a lot!
Rachel says
Hi Dana! Do you think that the sugar/ maple syrup are necessary? I was wondering how you thought it might turn out without them. Thanks in advance!
It will just be a more savory recipe. I think it’d be fine without them, though!
Gabriela says
OMG! I´ve made this today and can´t believe how wonderful and delicious it is!!! Thank you for the great recipe!!!!!
Tindy says
I now make this granola once a week! My toddler loves it! Thanks for the recipe!
tina says
Love* your resolution
tina says
Love this granola recipe! I will be checking regularly for recipes, live your resolution!
Thanks for the great pics and recipes!!
Barb says
I love this recipe! Would it be possible to turn this into a bar? Do you have any suggestions on making something KIND bar-esque?
Laura says
My kids love making this with me. Even better, they love to eat it. You’re recipes are always healthy, easy to make and delicious. I’ve also made your lentil soup and dairy-free mini cheesecakes. Thank you for sharing another gem.
Yay! Thanks Laura!
Megan Lane says
Would it work to substitute most of the maple syrup with coconut oil since I am avoiding sugar for health reasons? Thanks!
I Ain't says
It’s probably a bit late for questions, but after raising the heat on the oven do you put the granola back in immediately, or wait for the oven temperature to rise (which also lets the granola temperature fall)? Thanks for all the recipes, especially the gluten free ones — the GF zeitgeist had been wonderful for finding Celiac-safe foods.
LiseE says
Just made this recipe this morning! WOW! My whole smells wonderful! I used cranberries and it’s just PERFECT! With my family and friends this won’t last the day! ;) Thank you!
Suzanne says
Dana, I have made granola for years and was ready for something different. I saw the pictures on your website and knew it had to be delicious. I have made it twice this week. My family loves it!!! Thank you so much!
Eleanor says
Made this on the weekend for a brunch I was hosting. Served it with homemade yogurt and berry compote. My guests loved it and thought it was very “high end”. I added diced dried apricot and used honey as a sweetener. Delicious and very filling!
ah yes! So great to hear. Thanks for sharing, Eleanor!
Selma says
I added a tad more sweetner in order to seduce my kids…. what can I say? But I am thrilled to report that they LOVED it. They liked it more than your Pumpkin granola although that one was delicious too as far as I am concerned. I am just glad that my kids are open to eating healthy homemade granola! they don’t even ask for store-bought stuff anymore. Si, kudos to you!
Diana says
I just took this out of the oven and it is so scrumptious I couldn’t even wait until it cooled. Thank you for this brilliant recipe!
Andrea says
So So Delicious! I’m a huge fan, thanks for this! I’ve been chopping up half an apple, warming it up in almond milk, and adding the granola. Yum yum! And a couple spoonfuls with a piece of dark chocolate is a tasty desert :)
Lori S says
I loved this granola! It was so much better than any granola I have purchased lately. I did use Kosher salt instead of sea salt. Is there a difference? Unfortunately, I went overboard with it and it was too salty. However, I am enjoying it and will just cut back next time. Used the honey instead of the maple syrup. Thanks for the awesome, wonderful recipe that is a new healthy favorite!
Thea @ Baking Magique says
Just made this granola but with a mix of different nuts and seeds; pumpkins seeds, sesame seeds, chia seeds, pecans, walnuts and buckwheat groats. It was so good and the entire house was filled with a wonderful scent! :)
Carrie says
Another great recipe…thank you! I make a lot of granola and this one is the perfect balance of crunchy and clumpy and is just sweet enough. I added maybe 1 1/2 cups of gluten-free oats and reduced the nuts a tad and it still came out great.
April Powell says
Great recipe! I made it this morning for breakfast, and it was super easy. The granola taste great with almond milk and fresh fruit, yum. I also packed it in a bag for my son. Hopefully, he likes it as much as me :).
Agata says
Fantastic recipe!!! This granola is so delicious – perfect snack at any time of the day!
Valérie says
I made your granola this weekend and every since there has not been a single day I haven’t had it. It is just heaven! My favorite combination: Greek yoghurt, rasberries and your granola. A winning combination.
Stephanie Pritchett says
Every email you send me is a recipe I need to make!!!! Glad you’re considering less grains this year…. selfishly I’m gluten free, so I’m psyched it means your recipes will have less gluten :) Heating up my oven now.
Ha! Thanks for the encouragement, Stephanie!
Briana says
Making this right now. Only issue is that is is not crisping at all and has been in way longer than the stars baking time. I used olive oil because I didn’t have coconut oil on hand. Perhaps that is why it still has a lot of moisture.
Hmm, it should be toasting up. Might’ve been the olive oil!
Nicole says
It won’t get crispy until it cools.
Alexa [fooduzzi.com] says
Oh, HECK yes! I always pick the nuts out of my granola first, as they are my favorite part. This looks totally delightful!
Kayla says
Talk to me about the chia seeds in here. I’ve only ever eaten them cold (smoothies, puddings, etc.), so how to they behave in granola? I usually throw flax seed in my granola so I’m super intrigued about this!
They’re quite seamless and add a nice little extra crunch and nutrient boost!
Anna says
This is nuts!!! (pun intended) I could eat it every day! Although, I have no problem consuming grains, this grain-less version of granola sounds amazing! Thanks!
Gaby says
Do you know what I can substitute the coconut flakes for? I’m not a fan of coconut
Just leave them out and add more nuts / seeds / berries!
dishing up the dirt says
All I can think about is how good this would be topped on ice cream! love the idea of a grain free granola.
Jessie Snyder | Faring Well says
Fist pump for less grains and sugar! ((this is gorg BTW))
Emilie@TheCleverCarrot says
Is it wrong that I want to rub this all over my face? OMG. The coconut. The (TJ’s!) blueberries. I’ll eat this for breakfast or a healthy snack any day!
yayay! I’ve been eating spoonfuls of this for a “snack” :D I think we’re on the same wavelength.
Always Me says
What a healthy alternative to store bought sugary granola! You guys always make your recipes look so easy.
Thanks! This one is super simple. Hope you give it a try!
Simple Green Moms says
This is wonderful! I totally agree on the less grains. It’s challenging, but I try to limits grains to just one serving at lunch and dinner. Definitely making this for grain-free snacking =) PINNED!
Bella says
Looks yummy! I have a similar resolution which I shared on my blog as well! Guess we are all striving for better, which is wonderful! Especially with the refined sugar! Thank you for sharing this because I will definitely be making it too!!
Izy says
Ooooh yum! I’ve made a super nutty granola kind of like this before and it’s delish. I love how golden yours looks AND all those pecans: YES.
Gemma says
This is such an amazing recipe! Looks absolutely delicious and I love how healthy and hearty it looks. I’ve been looking for this kind of granola for quite a long time and yours look like the perfect one. :-)
Great pictures too! <3
Thanks, Gemma! Hope you love this one!
DessertForTwo says
Whoa, baby-that’s a lotta protein. Get it! :)
Arman @ thebigmansworld says
YES- “I’m on a mission to prove that eating healthy can be fun, taste delicious, and be disguised as indulgent.” That’s been my intent with my own blog too!
This looks delicious and I think it would be polished off, stat.
Liz says
This looks delicious!! I love your photos…
Just curious though, why are you resolving to eat fewer grains?
vyv says
Precisely my question! What’s wrong with grains in a balanced vegan diet?! Aren’t we kinda risking a slightly over restrictive, dare I say orthorexic, mind set? I’d also add that sugar is sugar is sugar, whether organic small batch maple syrup or supermarket (non bone char) white. Anything else is marketing and deliciousness.
Disclaimer: I’m vegan, celiac, and eat non gluten grains three times a day. No issues with blood sugar, thyroid, weight control or cholesterol, so I understand I am speaking from a position of privilege.
Thanks for your concern ladies! I’m not saying NO sugar, NO grains. I’m just eating less because I personally feel better when I’m conservative in those areas. It’s obviously easy for me to go overboard with sugar/grains seeing as I have a baking blog. Also, I don’t think we need to throw around the word “orthorexic” especially since this blog isn’t a complete representation of my diet. In any case, thanks for the question! Always happy to answer questions.
Stephanie Pritchett says
made it and cannot.stop.eating.it. This recipe is amazing. Mine only took 20 minutes total btw.
Thanks Stephanie!
Larry Jacobsen says
Awesome recipe! I added hemp seeds, and removed chia seeds and sunflower seeds due to their lectin content (The Plant Paradox, Steven R. Gundry). Thanks for sharing!
Lindsay says
I’ve been looking for a grain free granola to take with us on an upcoming trip, and am so glad I stumbled on this recipe! I found it because I recently downloaded the Foodie theme and don’t think I would even know where to start without y’alls help. THANK YOU so much for taking the time to do your tutorials.
ah thanks Lindsay! Best of luck with the Foodie theme + granola!
Lizzie says
This looks so yummy! Definitely my kind of snack! Will need to try x
Lizzie // xBeautyMagic.blogspot.co.uk
Caitlin says
those caramelized pecans…
Katrina @ Warm Vanilla Sugar says
Oh man!! So many nuts!! This granola is packed with deliciousness. Perfect for weekday mornings :)
Faith VanderMolen says
I’m in love with mixing bran flakes and granola…seriously, that exact combination with some cold almond milk is da bomb. This looks amazing!
Mabel @ Ma Bella Vita says
definitely making this over the weekend! looks absolutely delicious. thanks for sharing.
Jaclyn says
This granola looks wonderful! I’m working on cutting out grains and refined sugar and recently started making my own granola too, so this will be the next batch I try. :)
Wonderful! Hope you enjoy this one, jaclyn!
Valérie says
Great recipe! Roasted nuts always taste so much better than plain ones! This reminds me of making my own granola again with lots of cinamon and almonds. As I have never tried making it with flax or chia seeds, which I imagen to taste great in this combination, I should add them to my shopping list right away.
Kathryn says
This looks divine – and pecans are my absolute fave. This seems like it would be the perfect topping to so many things. I would just have to be careful not to eat too much. Nuts are one of those things I don’t keep in the house too often because I find they’re so snackable, I start eating and before you know it I’ve eaten the equivalent of 12 servings or something!
xx Kathryn
Jessica DeMarra says
Eating less grains (for me anyways) is always particularly difficult in these frigid long winter months when you just want to cozy up to a hot bowl of grains but it is something I have been considering when the weather makes a turn for the better. Breakfast is probably the big struggle since I usually have hot oats but this recipe served with some warmed almond milk would be an excellent choice for a chilly morning.
Indeed! I think it’d be excellent with warm almond milk. Hope you love it, Jessica!
Amy says
Warm almond milk is such an excellent idea!
I am giving up oatmeal for a while and I’m missing that warm breakfast but this is such a great alternative!