The kids and I have been on a granola-kick lately, and if you’ve ever priced it in stores then you know it certainly AIN’T CHEAP. Especially for a good quality one that is loaded with sugar.
I set out to create my own recipe and included all the things I love most about granola: big, crunchy clumps, lots of healthy fats, and plenty of nuts and seeds. So last week my friend Hannah came over and we decided to try our hand at homemade-granola-making. We ended up making a huge jar full, and it was, in my opinion, the best dang granola I’ve ever had.
This recipe is naturally sweetened with pure maple syrup and coconut sugar, and I used coconut oil to hold it all together. You can use this granola as a topping for yogurt, oatmeal, smoothies, or eat it as is for a snack (which I happily do all the time).
vanilla coconut grain-free granola
need it:
- 1 cup walnuts
- 1 cup pecans
- 1/2 cup pumpkin seeds
- 4 TBSP flax seed
- 4 TBSP hemp seeds
- 2 TBSP chia seeds
- 1/2 cup toasted coconut flakes
- 2 TBSP arrowroot starch
- 2 tsp vanilla extract
- 1 tsp ceylon cinnamon
- 3 TBSP pure maple syrup
- 1 TBSP coconut sugar
- pinch of sea salt
- 1/2 cup coconut oil, melted
Do it:
- Preheat oven to 325 degrees F and line a baking sheet with parchment paper.
- Roughly chop walnuts and pecans using a knife or food processor.
- In a large mixing bowl, add chia seeds, hemp seeds, pumpkin seeds, walnuts, pecans, flax seed, coconut flakes, cinnamon, sea salt, and coconut sugar, and combine.
- In a separate bowl, mix melted coconut oil, vanilla extract, maple syrup, and arrowroot starch and pour over nuts + seed mixture. Toss together until fully combined.
- Pour mixture onto baking sheet and bake for 20-22 minutes. Allow to cool for 5-10 minutes and then transfer entire pan into freezer and freeze for 15 minutes.
- Once chilled, remove from freezer and break up chunks of granola.
- Store in an air-tight container in the fridge and enjoy!
