Calling all granola lovers! Actually, I’m really calling everyone ’cause I’m still yet to meet a person who doesn’t like granola… So for all of you out there, I am beyond excited to share my cinnamon walnut grain-free granola with you guys!
But before we get too far, first let’s talk about your typical granola from the grocery store. Believe it or not, you might have always considered granola to be super “healthy,” but more often than not, store-bought granolas are packed with refined sugar, extremely processed and refined grains, processed and refined oils, GMO’S, and preservatives. All of those ingredients only add to my reasoning on how important it is to read ingredients. If you can’t pronounce an ingredient, chances are you don’t need to be eating it! I choose to stick to real, wholesome ingredients and wouldn’t have it any other way.
But don’t get me wrong, I still buy granola (literally all the time :)! My favorite granola brand of all time, forever and always, is Purely Elizabeth. Seriously, if you haven’t tried their products yet, you aren’t living. They are made with the cleanest ingredients EVER: sweetened with coconut sugar (meaning no refined sugar), baked with unrefined coconut oil, and made with whole grains (and some even without grains made with nuts and seeds!). You can’t go wrong with any of their flavors, but if you’re looking for a flavor recommendation, my favorite is the coconut cashew. So. Dang. Delicious.
Now onto the star of the show… my new granola! This stuff is the bomb! But, it’s not your typical granola. It’s made with solely nuts, seeds, coconut oil, nut butter, and no added sugar. Though this recipe calls for no added sugar, you can easily add a few tablespoons of maple syrup for some sweetness. Surprisingly, this granola is super delicious exactly the way it is. The nutty flavor from the nuts and seeds is able to come through so much, and the cinnamon brings out the natural sweetness.
I love this granola so many different ways: in a bowl with some unsweetened nut milk (homemade walnut milk is my current fave!), sprinkled on top of some coconut yogurt, in my breakfast bowl, or just by the handful! It is packed with healthy fats that keep me full and satisfied.
I can’t wait to hear what you guys think!
- 1 + 1/4 cup sprouted walnuts
- 1 cup sprouted almonds
- 3/4 pumpkin seeds (pepitas)
- 1 cup shredded, unsweetened coconut
- 2 tb flax meal
- 1/4 cup almond butter (runny, drippy kind)*
- 3 tb coconut oil, melted
- 1 tb cinnamon (less or more to your preference. In my opinion, you can’t have enough!)
* I suppose you could use any nut butter here but make sure it is the runny, drippy kind.
- Preheat the oven to 350º and line a baking pan with parchment paper.
- In a food processor, add the walnuts, almonds, and pumpkin seeds and pulse until they are broken into small pieces.
- Pour mixture into a large mixing bowl and stir in the shredded coconut and flax meal.
- In a small bowl, whisk together the almond butter and melted coconut oil (if you want to add sweetner, add it in here).
- Pour the almond butter mixture over the nut mixture and stir until everything is coated. Add the cinnamon and toss so that everything is coated.
- Pour on to the lined baking pan and spread out evenly.
- Start by baking it for 30 minutes. After the first 30 minutes, shake the granola around and bake for an additional 14-17 minutes (be careful not to let the nuts burn!).
- Allow to cool and enjoy!
Lots of love, Worth