Grain-free Coconut Granola

Published on by teenygreenkitchen

This granola may lead to some serious snacking-by-the-handful. You’ve been warned! It is amazingly delicious with almond milk, on top of porridge, or as a homemade trail mix to snack on when you’re on the go!

I decided to try out a grain-free one because I seemed to be eating oats non-stop there for a couple of weeks and thought I’d try something new. The oats have been replaced with coconut flakes (the big kinds, not desiccated coconut!). They go a lovely golden colour and have a moreish crunchy texture- you’d hardly notice there are no oats!

This granola is packed full of nutrients since it is made entirely of lightly toasted nuts and seeds coated in a little maple syrup and coconut oil. It is inspired by a recipe by Dr. Sarah Ballantine, an award-winning paleo food blogger (see original here).

Grain-free Granola

*This recipe is vegan-friendly, paleo-friendly, grain-free, refined sugar-free & gluten-free *

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PREP TIME: 5 minutes | COOKING TIME: 20-25 mins

INGREDIENTS

dry:

2 cups coconut flakes

2 cups mixed nuts (I used a mix of walnuts, pecans, almonds, brazils, and hazelnuts)

1 cup sunflower seeds

1 cup pumpkin seeds

1 teaspoon ground cinnamon

*you’ll need to buy the coconut flakes, nuts and seeds raw and unsalted 

wet:

1/4 cup maple syrup

1/4 cup extra virgin coconut oil

a few turns of the sea salt grinder (optional)

METHOD

  1. Preheat oven to 150 degrees celcius (fan oven).
  2. Cover a large baking pan with some parchment paper.
  3. Pulse the mixed nuts in a blender until they break down a little bit, but still have a good bit of texture and CRUNCH!(Or just chop with a knife if you don’t have a blender).
  4. Put the dry ingredients in a large mixing bowl and mix well.
  5. Put the wet ingredients in a small saucepan, melt over a low heat, and stir gently until combined.
  6. Pour wet ingredients over the dry ones and stir until everything is evenly coated.
  7. Place the mixture on a large baking tray and spread out evenly.
  8. Bake for 20-25 minutes until the coconut chips turn a golden brown. You might need to shake and turn it halfway through. (Always keep an eye on your granola because it is sooo easy to burn-I’ve done it so many times!)
  9. Remove from the oven and allow to cool completely on the baking tray before storing in an airtight container.

 

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