This might be my new favourite granola recipe! It’s super crunchy and clustery-exactly how I like my granola! I stuck to the basic deliciousness of pure maple syrup and cinnamon-a combo that really can’t go wrong-for a lightly sweetened, nicely spiced way to start the day.
I love this grain free version because it’s a great way to get tons of healthy fats, protein, and omega-3s into your breakfast. Starting the day with protein/fats instead of a carb-heavy meal can help balance the blood sugar for the entire day. For kids, that means we set them up for a balanced mood (bonus for us parents!), and the energy to play all morning without needing excessive snacks (another bonus for us!).
I felt Liam was able to handle nutty granola around 18-20 months, but please don’t give this to your toddler if you feel they aren’t ready and might choke on the nuts! Chop the nuts accordingly, or, to error on the safe side, give this a blitz in a food processor so that the pieces are really small. I find serving it over yogurt instead of milk also helps toddlers know to chew first instead of pushing the liquid back to swallow right away. But like I said, do what you feel is best!
I hope you like this! Let me know in the comments below! Here are some of my other favourite granola recipes to try as well! Banana bread granola, super seed granola (nut free), and fig and pecan granola.
| Easy Grain Free Granola | | Print |
- 3 cups mixed nuts (I use 1 cup each of almonds, walnuts, and pecans)
- ½ cup sunflower seeds
- ¼ cup each: ground flaxseed, chia seeds, hemp seeds
- ½ cup unsweetened shredded coconut
- 1 teaspoon cinnamon
- ¼ cup coconut oil
- ⅓ cup maple syrup
- 2 teaspoons vanilla
- ⅛ teaspoon sea salt
- ½ cup raisins (optional)
- Preheat oven to 325 Fahrenheit.
- Chop nuts (use a food processor or just give a rough chop with a large knife)
- Add nuts, all seeds, shredded coconut and cinnamon to a large mixing bowl and stir to combine.
- In a small saucepan, melt the coconut oil and then mix in the maple syrup and vanilla.
- Pour the coconut oil mix over the nuts and seeds and stir until evenly coated.
- Pour onto a large (or two small) parchment-lined baking sheets and spread out evenly.
- Bake for 15 minutes, rotate the pan, and then cook for 10 more minutes until just starting to turn golden. Watch carefully as nuts can burn easily!
- Remove from oven and let cool completely. It will crisp up more as it cools.
- Break apart, add raisins if using, and store in an airtight container! Large glass mason jars work great.
Can’t wait to try this! I love, love, love granola, but try to stay away from grains. This is perfect for my keto-ish life!
YAY! I bet you could get away with less maple syrup too, but it really isn’t very sweet to begin with!