This homemade grain-free granola is my latest experiment. It is little people-approved and so simple and delicious to make. Come see how to make this delicious recipe for your family.
VINTAGE FARMHOUSE UPDATE
With my “interim” update in our farmhouse kitchen almost complete, it has been so much more cheerful in this previously darkened “dungeon.
My new updated space makes baking and cooking even more of a joy for this homesteading, homeschooling mama. I feel like I can breath a little easier, be more patient, enjoy the progress we’re making, and just enjoy the journey.
Can you imagine how I will feel when we finally get to our “real” kitchen remodel?
GUT HEALTH MATTERS
The reason I wanted to give no-grain granola a try was because our littles love smoothies, but their granola intake was becoming a little out of hand.
The fact that even the organic store-bought granola was high in sugar and the fact that the oats had not been soaked or sprouted, both can be problematic for growing digestive systems.
Foods that contain anti nutrients (phytic acid) can potentially cause damage to the gut lining and can prevent the body from absorbing important vitamins and minerals.
That was enough to get into my experiment-mode and give this recipe a try.
WHY “GRAIN FREE”
So, why the big stink about “grain-free” anyway?
Well, as you may already know, there is a growing number of folks who are not able to eat grains due to health issues like gluten sensitivities, gluten intolerance, Celiac disease, and other digestive health issues.
Some may be staving off grains because of certain dietary limitations.
NOT ALL CARBS ARE “BAD”
Something to consider is that not all carbs are created equal. Not all carbs are “bad.”
Carbohydrates are actually one of the three macronutrients our bodies need to sustain metabolism and energy levels. It is the refined carbohydrates commonly found in highly processed foods that have been stripped of all their nutrients that we need to limit.
They are the “foods” that cause our insulin levels to spike, our energy levels to crash, and those that leave our bodies craving late-night foods to help satisfy our nutrient deficiencies. Only they typically are not those kinds of foods that are nourishing, like soup or a big salad.
You know what I’m saying?! Healthy carbs are those we get from whole foods that still offer their vitamins, minerals, fatty acids, and fiber that naturally benefit our bodies and support how they function.
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TOOLS YOU WILL NEED
- mixing bowl
- measuring cups and spoons
- cookie baking sheet
- parchment paper
- air tight storage container (we have a smaller size similar to this one here)
HOW TO MAKE HOMEMADE GRAIN-FREE GRANOLA
- 1.5 c raw walnuts
- 1.5 c almond slivers or whole raw almonds
- 1.5 c cashews or pecans
- 1 c unsweetened coconut flakes
- 1 c almond flour
- 1 c pure maple syrup (you can also use raw organic honey)
- 3 T coconut oil
- 1/2 tsp pink Himalayan sea salt
- 1-1/2 tsp Saigon cinnamon
- Pre-heat oven to 300 degrees.
- Prepare a cooking sheet with parchment paper.
- Place first five ingredients into a food processor and pulse until coarsely chopped.
- Pour contents into large mixing bowl. Add sea salt and cinnamon. Mix and set aside.
- Heat coconut oil over low heat, then pour over chopped nuts mixture.
- Next, pour maple syrup over mixture and mix until well combined.
- Pour mixed content onto your prepared cookie sheet and spread loosely.
- Place cookie sheet into pre-heated oven and bake for 15 mins.
- At the end of the 15 mins, remove tray and carefully mix granola, then place back into the oven for an additional 12-15 mins. You want it to be golden brown, but make sure to not over bake.
- Remove and place on heat safe surface to cool (about 10 min).
- After the granola has cooled, carefully break into clusters and place in a dry, clean, airtight glass jar with lid.
- This no-grain granola will keep fresh for 1-2 weeks at room temperature. Will last longer in the fridge.
*Optional: add hemp, chia, flax seed, pepitas, and dried fruit/raisins after the granola has had time to cool (about 10 min)
In this simple recipe, I used maple syrup in place of cane sugar.
Maple syrup has so many health benefits that I stuck with it as my main natural binding and sweetening agent for this simple recipe.
It offers beneficial antioxidants, vitamins, minerals, is low on the glycemic index (GI), and may help with better digestion.
Because it is low on the GI, it does not have the same blood sugar spiking effect that other sweeteners cause.
I love how this particular combination creates these beautiful clusters that are common in the traditional kind of granola.
Looking for more superfood smoothie ideas?
When you see that natural golden brown color, you know that it is ready to take out of the oven and cool. Add this delicious topping over your morning smoothies, over yogurt, or just as a little midday snack.
I hope you will enjoy it as much as we do!
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