This crunchy grain-free granola packs a nutritional punch with a variety of nuts and seeds. Paleo, vegan and free of refined sugar.
I think this might be the best granola I’ve ever made!! Bold statement I know, but it’s THAT good. It has the crunchy texture and sweetness that I love but it’s completely grain-free and contains no refined sugar. Loaded with nutrient-dense nuts and seeds and lightly sweetened with maple syrup, this granola has a nutty flavor with hints of cinnamon and vanilla as well as a lovely coconut aroma.
The whole time the granola was baking our house smelled like a huge coconut macaroon… and it was amazing. If I could buy a candle that smells like this granola baking I totally would. Brb, I’m going to go Google “coconut macaroon candle” right now. It exists, but apparently it’s out of stock. Boo! Although, in my research I found that Anthro does have a Pumpkin Soufflé candle from the same line. How amazing does that sound? I MUST get one! I might just have to make a special trip to Anthro this afternoon.
That was distracting… let’s finish talking about this uber delicious grain-free granola. Like I mentioned, it’s super crunchy and has a subtle sweetness — just the way I like my granola. The different nuts and seeds included add a variety of textures, flavors and nutrients while the maple syrup and dates add just the right amount of sugar. The Manitoba Harvest Hemp Hearts are definitely a highlight as they pack quite the nutritional punch with 10 grams of plant-based protein and 10 grams of omega-3 + 6 fatty acids. They also contain magnesium, fiber and iron.
This crunchy grain free granola packs a nutritional punch with a variety of nuts and seeds. You’ll love the rich taste, coconut aroma and subtle sweetness. 100% free of grain, gluten and refined sugar.
3/4 cup raw almonds
1/2 cup raw pumpkin seeds (pepitas)
1/2 cup raw pecans
1 cup raw walnuts
1 cup unsweetened coconut (desiccated, shredded or flakes)
Preheat oven to 250°F. Place almonds, pumpkin seeds, pecan and walnuts into a food processor(affiliate link) and pulse a few times to chop the nuts and seeds into smaller pieces. Don’t process too much because you still want some chunky pieces.
Transfer the nut mixture into a large bowl, add all remaining ingredients except the dates and stir well. Spread an even layer of the mixture onto a large parchment-lined baking sheet. You may need two sheets if you’re baking sheets aren’t oversized like mine.
Bake for 35 minutes. Remove from oven, add dates and give the mix a good stir. Bake for 25-30 minutes more or until granola is golden brown in color. Remove from oven, let cool and enjoy. It will get crunchier as it cools. I recommend storing any leftovers in a Mason/Weck jar in the fridge. It will stay extra crunchy this way.
Serving Size:1/4 cup
Keywords: grain free granola
This post is sponsored by Manitoba Harvest. As always, opinions are my own. Thank you for supporting the brands that make EBF possible.