This simple grain-free granola recipe is perfect for those on an anti-inflammatory, keto, gluten-free, low sugar or high protein diet. Packed with raw nuts and seeds, naturally sweetened with honey, this granola will have you wanting more.
Nutritional benefits of grain-free granola
This recipe is a blend of raw nuts and seeds that have not been roasted or salted. You will be seasoning them yourself and lightly baking to retain the nutritional benefits. Here’s what is in this granola recipe and what benefits you can expect:
Raw almonds are high in fibre, healthy fat, magnesium, vitamin E, B2, and potassium, making them beneficial for cardiovascular health
Raw pecans are rich in an array of vitamins and minerals that benefit skin, heart, nerves, eyes and bones. Since they are rich in potassium and magnesium, they can lower blood pressure
Raw pumpkin seeds are high in omega 3 fatty acids and zinc. Historically, pumpkin seeds were used not only as a food but as medicine to treat kidney stones, bladder infections, and to regulate blood sugar
Raw sunflower seeds are an excellent source of plant-based protein. They are seeds that contain one of the highest amounts of protective antioxidants, like vitamin E, flavonoids and polyunsaturated fatty acids which can be cancer-fighting
Sea salt, made from evaporated sea water, balances electrolytes and blood pressure
Cinnamon is considered a multifaceted medicinal plant with antioxidant, anti-inflammatory, antidiabetic, and anticancer compounds
Coconut oil is the edible oil made from the meat of the coconut fruit. Although it is considered a saturated fat, we prefer it as it is a plant-based fat as opposed to an animal fat that you would find in butter
Honey is a natural sweetener that has the additional benefits of being antibacterial, immune-boosting, fat-free, and is better on blood sugar than sugar itself
Dates are naturally sweet, give this granola recipe a bit of chew, and provide trace amounts of copper, manganese, magnesium, potassium, and vitamin B6
How to make this grain-free granola
Preheat the oven to 375F and line a baking sheet with parchment paper
I used whole nuts and seeds. If you want smaller pieces, put them in a food processor and chop them until you get the size you like, or lay them on a cutting board and use a Chef’s knife to break them up. Add the nuts to a large mixing bowl
Melt coconut oil and pour it over the nuts, along with honey, sea salt and cinnamon
Pit the dates and chop them up into tiny pieces and stir them into the mix
Mix everything together really well and spread the mixture onto the prepared baking sheet in a single layer
Bake for 10 minutes, remove from the oven and give the mixture a light stir, then bake for another 8 minutes or until the nuts are just starting to brown
Remove from the oven and let the mixture completely cool before breaking it up into chunks. I let mine cool for a couple of hours as it gets crunchier the longer you wait
Transfer the cooled granola to a glass jar with a lid and store it at room temperature for up to a week. Serve it with yogurt or enjoy on it’s own
Simple Grain-free Granola Recipe
Description
This simple grain-free granola recipe is perfect for those on an anti-inflammatory, keto, gluten-free, low sugar or high protein diet. Packed with raw nuts and seeds, naturally sweetened with honey, this granola will have you wanting more.
Ingredients
Instructions
-
Preheat the oven to 375F and line a baking sheet with parchment paper
-
I used whole nuts and seeds. If you want smaller pieces, put them in a food processor and chop them until you get the size you like, or lay them on a cutting board and use a Chef’s knife to break them up. Add the nuts to a large mixing bowl
-
Melt coconut oil and pour it over the nuts, along with honey, sea salt and cinnamon
-
Pit the dates and chop them up into tiny pieces and stir them into the mix
-
Mix everything together really well and spread the mixture onto the prepared baking sheet in a single layer
-
Bake for 10 minutes, remove from the oven and give the mixture a light stir, then bake for another 8 minutes or until the nuts are just starting to brown
-
Remove from the oven and let the mixture completely cool before breaking it up into chunks. I let mine cool for a couple of hours as it gets crunchier the longer you wait
-
Transfer the cooled granola to a glass jar with a lid and store it at room temperature for up to a week. Serve it with yogurt or enjoy on it’s own
