Homemade Grain Free Nutty Granola
A crunchy and satisfying granola packed with nuts and seeds that keeps you full and energized.
recipesbynani.comThis grain free granola is one of my absolute favorite things to keep in the pantry for busy mornings. It has such a wonderful nutty flavor and a satisfying crunch that makes it feel like a real treat even though it is packed with wholesome ingredients.
I love serving this with a bit of Greek yogurt or a splash of almond milk. A quick tip is to let the granola cool down completely on the baking sheet before you try to move it, as this helps those delicious clumps hold together perfectly.
🧺 Ingredients
- 2 cups raw pecans
- 1 cup raw almonds
- 1 cup raw walnuts
- 1 cup raw pumpkin seeds
- 1/2 cup raw sunflower seeds
- 1/3 cup melted coconut oil
- 1/3 cup maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla extract
👩🍳Instructions
- 1
Preheat your oven to 300 degrees Fahrenheit and line a large baking sheet with parchment paper.
- 2
Roughly chop the pecans, almonds, and walnuts so they are bite sized.
- 3
In a large bowl, combine all the chopped nuts, pumpkin seeds, and sunflower seeds.
- 4
In a small bowl, whisk together the melted coconut oil, maple syrup, cinnamon, vanilla extract, and salt.
- 5
Pour the liquid mixture over the nuts and seeds and stir until everything is well coated.
- 6
Spread the mixture evenly onto your prepared baking sheet in a single layer.
- 7
Bake for 20 to 25 minutes, stirring halfway through, until the nuts are golden brown and fragrant.
- 8
Remove the pan from the oven and let it cool completely on the counter before serving so it gets nice and crunchy.
💡 Tips
Store your cooled granola in an airtight container in the pantry for up to two weeks. If you want to add some extra flavor, stir in a handful of dried cranberries or coconut flakes after the granola has fully cooled.
Made this recipe? Let us know how it went.
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