Anyone who has ever read my blog posts has probably reached the conclusion that I’m a bit of a granola cruncher and true to that premise I make a mean grain free granola. It is honestly better than any oat based granola I have ever had, perfect for topping coconut yogurt, smoothie bowls or just eating it by the handful.
Be warned. You will not be able to stop munching once you make this, so if you are trying to lose some lbs and have very little self control, (me), you might want to save this for a special occasion. It also makes a lovely gift packed in mason jars.
Everyone I know who has tried this has loved it, and I’m sure you will too. It is very forgiving so feel free to make substitutions as you like, just keep the ratios of wet to dry relatively the same and make sure you wait to add those cranberries at the end (that was a lesson I learned the hard way).
Crunchy clustery grain free granola
1 cup coconut flakes (the bigger ones work better here but shredded coconut is ok too)
3/4 cup slivered almonds
3/4 cup chopped pecans or walnuts
1/4 cup hemp hearts
1 tsp pumpkin pie spice
generous pinch of salt
1 tbsp. melted coconut oil
3-4 tbsp. maple syrup
1 tsp vanilla
1/2 cup dried cranberries
Pre-heat oven to 300 degrees
Crumble or chop the nuts, seeds and coconut into oat size pieces and toss with the salt and spices.
Melt the coconut oil over low heat and stir in maple syrup, and vanilla.
Pour the wet over the dry and spread out on a parchment covered sheet pan, bake at 300 for 25 minutes flipping halfway through cooking.
Remove from the oven and stir in the cranberries.
The granola will crisp up as it cools so let it cool completely before serving.