Discover a delicious selection of grain-free granola recipes crafted to fit a variety of dietary needs and preferences. Whether you’re avoiding oats and grains for health reasons or simply exploring new flavors, our recipes are designed to be both satisfying and nutritious. From hearty breakfasts to indulgent desserts, each dish is made with wholesome ingredients that provide the perfect balance of taste and texture, ensuring you don’t miss out on anything while sticking to your dietary goals.
Ingredients
2 cups Quinoa Flakes or Puffed Amaranth
1 cup Sunflower Seeds
1 cup Pumpkin Seeds
1 cup Walnuts halves
1 cup Shredded Coconut or Coconut Flakes (unsweetened)
1/2 cup Flaxseeds
1/2 cup Dried Cranberries (or any other dried fruit you prefer)
1/4 cup Chia Seeds
1/4 cup Coconut Oil, melted
1/2 cup Maple Syrup or Honey
1 tsp Vanilla Extract
1 tsp ground Cinnamon
1/4 tsp Sea Salt
Instructions
Preheat your oven to 325°F (165°C). Line a large baking sheet with parchment paper.
In a large bowl, combine the quinoa flakes, sunflower seeds, pumpkin seeds, shredded coconut, flaxseeds, dried cranberries, cinnamon, sea salt and chia seeds. Mix well.
In a small saucepan over low heat, melt the coconut oil about 1 minute. Remove from heat and stir in the maple syrup and vanilla extract.
Pour the wet ingredients over the dry ingredients and mix until everything is evenly coated.
Spread the mixture evenly onto the prepared baking sheet. Bake in the preheated oven for about 25-30 minutes, stirring every 10 minutes to ensure even toasting, until the granola is golden brown and crispy.
Remove from the oven and let the granola cool completely on the baking sheet. Once cooled, break it into clusters and store it in an airtight container.
Note:
Feel free to add other seeds or dried fruits of your choice to customize your granola.
For an extra flavor boost, you can add a pinch of nutmeg or cardamom.
I gave a honey option for non-vegan variety and a sweeter granola.
You can not add the walnuts for nut free granola.
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