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Grain Free Granola, no added sugar

With coconut, nuts and seeds, Grain Free Granola makes a great breakfast over yogurt, porridge or smoothies. Good for nibbling as a snack too. Made in under 30 minutes & keeps for weeks in the fridge.

Course Breakfast, Snack
Cuisine Vegetarian, Vegan, gluten-free, grain-free
Keyword granola, grain free granola
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1 medium jar
Author Moorlands Eater

Ingredients

  • 15 g coconut oil or olive oil
  • 1 tsp spices e.g. ground ginger & cinnamon
  • 40 g nuts e.g. pecans, walnuts, hazelnuts roughly chopped
  • 30 g pumpkin seeds
  • 30 g sunflower seeds
  • 20 g flax seeds
  • 80 g coconut shavings

Instructions

  1. Preheat oven to 180C/160C fan/Gas 4

  2. Melt the coconut oil in saucepan over a low heat then stir in the ground spices.

  3. Take the saucepan off the heat then stir in all the nuts and seeds (NOT the coconut shavings).

  4. Distribute the nut and seed mixture over the base of a baking tray in a single layer.

    Put in the oven and bake for 5 minutes.

  5. Remove the tray, stir the nuts and seeds and return to the oven for 3 minutes.

  6. Remove the tray, add the coconut shavings and stir well so that it's also coated in oil and spices.

    Put the tray back in the oven and bake for a further 3 minutes.

  7. Stir again, then return to the oven until all the nuts, seeds and coconut are browned and crispy (8-10 min).

    Note: the coconut can burn quickly, so best to check every 2 minutes.

  8. When done to your liking, remove the tray from the oven and set aside until the granola is completely cold (spread on kitchen towel if you want to remove some of the oil).

  9. When it's cold, transfer the granola to a jar and store in the fridge. Should keep for 2 weeks or more.