Incredibly simple, this oat-free, grain-free granola is also oil-free and refined sugar-free, and it's delicious over yogurt, as a salad topping, atop your favorite frosted cake, or just for snacking. You'll make it on repeat. I know we do.
By: Emily Stoffel
Makes: ~ 4 cups granola crumbles
Ingredients
1 cup roasted salted almonds, roughly chopped
1 cup flaked unsweetened coconut (I used this brand)
½ cup roasted salted sunflower seeds
¼ cup chia seeds
⅓ cup maple syrup
1 tsp cinnamon
Instructions
Preheat oven to 375F. Line a rimmed baking sheet with parchment paper.
In a large bowl, combine all ingredients, stirring until well-coated with maple syrup. Turn mixture out onto prepared baking sheet and distribute into a single layer.
Bake 15-18 mins, until a toasty, golden-brown and very fragrant.
Allow granola to cool 20 mins before breaking into clusters. Store at room temperature in a tightly sealed container (we use large mason jars) for up to 2 weeks. Enjoy!
Notes
This is the nut/seed combo that we come back to over and over again, but feel free to change things up based on your preferences -- pepitas, hemp hearts and pecans would be another awesome combo. Note that, if you choose nuts and seeds that are not salted, you may have to add a sprinkle of pink or sea salt to taste.
Recipe by the pig & quill at https://thepigandquill.com/oat-free-coconut-almond-granola/