Remember those Cracker Jack boxes of caramel popcorn and peanuts? This grain-free granola hits that kind of spot.
Warning: the first time I made it I ate all of it in 36 hours.
Ways to eat it:
- in a bowl with almond milk and sliced bananas
- on top of plain greek yogurt
- on top of chia seed pudding
#AllergicToEverything Cracker Jack Grain-Free Granola
#AllergicToEverything grain-free granola, great over top yogurt, chia seed pudding, or with sliced bananas and almond milk.
- 2 cups nuts and/or seeds of your choice I do 1/2 cup nuts + 1.5 cups of seeds
- 1/4 cup unsweetened coconut flakes
- 3 tbsp chia seeds
- 3 tbsp flax seeds ground
- 1 tsp cinnamon
- 1/4 tsp sea salt more or less depending on if your nuts/seeds were salted
- 3 tbsp maple syrup or 2 tbsp maple syrup + 4 scoops of stevia
- 2 tbsp coconut oil or olive oil
Preheat oven to 330.
Mix nuts/seeds, coconut flakes, chia seeds, ground flax seeds, cinnamon and sea salt in a bowl.
In a small microwavable dish, combine maple syrup and coconut oil. Nuke for 30 seconds. Pour over the nut/seed mixture and stir well to combine.
Spread the mixture evenly on a baking sheet and bake for about 25 minutes. Check after 20 minutes, cook until golden brown. Watch carefully at the end of the cooking, this will brown quickly.
Remove from the oven when golden brown and rest until it has completely cooled. Store in a mason jar or air-tight container.
Feel free to add in dried fruit towards the end of the cook time (after about 20 minutes of baking).
Freeze half the batch so you don’t eat it all at once like I did!
There is no wrong way to make grain-free granola. Add in dried fruits, mix and match your nuts and seeds. Try honey instead of maple syrup. Get creative. You can eat it in a million ways. I love it as a dessert over yogurt or chia seed pudding. For breakfast, I slice a banana and add almond milk.