Wholesome Grain-Free Granola Recipe
Packed with nuts, seeds, natural sweetness from honey, and a splash of vanilla, you can nosh on this delicious grain-free granola anytime the craving kicks in!
Ingredients
- ½ cup Olive oil
- ¼ cup Honey
- ¼ cup Almond meal or almond flour, super finely ground
- ½ cup Pecans, raw, whole
- ½ cup Walnuts, raw, whole
- ½ cup Almonds, unsalted, raw, whole
- ¼ cup Sunflower seeds, whole kernels, unsalted, raw
- ¼ cup Sunflower seeds, whole kernels (pepitas), unsalted, raw
- ½ teaspoon Vanilla extract
Instructions
- Roughly chop the nuts and seeds and place them in a large mixing bowl. Set aside.
- To create the sugar binding mixture, heat olive oil, vanilla extract, and honey in a small saucepan over low heat. Stir continuously to warm it through and fully combine, about 3-5 minutes.
- Slowly stir in the almond flour/meal. Stir continuously until well combined, about 2-3 minutes.
- Pour the honey mixture over the nuts/seeds in the mixing bowl. Mix well to combine.
- Line a medium to large baking sheet with parchment paper. Pour the mixture onto the baking sheet. Use the back of a wooden spoon to help move the mixture around.
- Bake at 325 degrees F for 15-20 minutes. Stir after 5 minutes and then again at 10 minutes. At the halfway point, reduce the heat to 300 degrees F. Check on it occasionally for the remaining time to make sure it is not burning. It is done when it has dried out some and turned a light golden brown.
- Remove from the oven and allow to cool, about 5 minutes. Serve after cooling or, once completely cooled after about 25 minutes, store in a sealed glass container in the pantry for up to four weeks
Notes
Storage Instructions:
Once completely cooled—about 25 minutes—store leftover grain-free granola in a sealed, air-tight glass container in the pantry. Nuts and seeds go rancid over time so be sure to check for signs of spoilage before consuming. According to Tasting Table, homemade granola should be good for up to four weeks when stored properly.