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.
If you’re new to Hemp Hearts, check out my Blueberry Hemp Crumble Bars because I share a lot of good info about them in that post.
Isaac and I have been munching on handfuls of this hippie granola as a snack.
Or serving it up like cereal with almond milk and banana slices for breakfast.
It’s so delicious we’ve already gone through two batches in a couple weeks. I’m tempted to make another batch today.
Grain-Free Hippie Granola
- 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)
- 1 cup Manitoba Harvest Hemp Hearts
- 2 Tablespoons chia seeds
- 1/3 cup coconut oil, melted
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/4 cup maple syrup
- pinch of sea salt
- 1/2 cup pitted and chopped Medjool dates
- Preheat oven to 250°F. Place almonds, pumpkin seeds, pecan and walnuts into a food processor 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.
This post is sponsored by Manitoba Harvest. As always, opinions are my own. Thank you for supporting the brands that make EBF possible.