The Best Grain Free Granola
Try this The Best Grain Free Granola recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 tablespoon chia seeds
- 1 tablespoon coconut oil
- big pinch salt
- 1-1/2 cups unsweetened coconut chips/flakes
- 3/4 cups sliced almonds
- 3/4 cups whole raw pecans
- 1/2 cup raw pumpkin seeds (pepitas)
- 3 tablespoons real maple syrup (not pancake syrup)
- Carbohydrate 7.90738583158184 g
- Cholesterol 0 mg
- Fat 18.1003841654384 g
- Fiber 5.00042498120086 g
- Protein 5.95507499937609 g
- Saturated Fat 4.98712933320647 g
- Serving Size 1 1 Serving (36g)
- Sodium 1.31208333257442 mg
- Sugar 2.90696085038098 g
- Trans Fat 1.0396973332485 g
- Calories 208 calories
Preheat oven to 300 degrees then line a half sheet pan with a silpat or parchment paper and set aside. Combine first 7 ingredients (coconut chips through salt) in a large bowl then stir to combine. Add maple syrup and coconut oil to a small bowl then microwave for 25-30 seconds to melt the coconut oil. Stir in vanilla. Pour the maple syrup mixture over the granola mixture then mix well to coat. Spread onto prepared sheet pan then bake for 15-20 minutes or until almond slices and coconut chips are golden brown (don't let them get too dark) stirring twice. Granola will crisp as it cools. Cool completely on sheet pan before transferring to a Ziplock bag or airtight container. Will stay fresh for four days or so on the counter.
