Crunchy Grain Free Granola (Low Carb + Easy!)
This grain free granola is super food snack heaven! Packed with nuts and seeds, coconut oil, maple syrup, and coconut chips, this versatile, crunchy granola adds healthy fats and nutrients no matter how you serve it!
Servings: 6
Calories: 295.3
Equipment
Ingredients
- 1/3 cup raw sliced almonds
- 1/3 cup raw, unsweetened coconut chips
- 1/3 cup raw pecans
- 1/3 cup raw sunflower seeds
- 1/3 cup raw pumpkin seeds
- 1/3 cup hemp hearts
- 2 tablespoons coconut oil melted
- 1.5 tablespoons pure maple syrup
- 1/2 teaspoon kosher salt
Instructions
- Preheat your oven to 350ºF. Line a rimmed quarter baking sheet with parchment paper for easy cleanup.
- In a small bowl, combine the melted coconut oil, maple syrup and salt. Stir to combine.2 tablespoons coconut oil, 1.5 tablespoons pure maple syrup, 1/2 teaspoon kosher salt
- In your food processor, combine the almonds, coconut flakes and pecans. Pulse about 10-15 times until they are roughly chopped to the size of the pumpkin seeds.1/3 cup raw sliced almonds, 1/3 cup raw, unsweetened coconut chips, 1/3 cup raw pecans
- In a large bowl, combine the chopped almonds, coconut flakes and pecans. Add in the sunflower seeds, pumpkin seeds and hemp hearts. Pour over the coconut oil maple syrup mixture. Stir to combine.1/3 cup raw sunflower seeds, 1/3 cup raw pumpkin seeds, 1/3 cup hemp hearts
- Spread the granola mixture into an even layer (crucial it is even and flat so it roasts evenly!)
- Roast in the oven for 25-28 minutes. Do not stir! Leave it in an even layer. Watch it CLOSELY at the end. You want to wait until the granola is perfectly golden brown all the way across, especially in the middle. This will give you the best roasty, toasty flavor.
- Remove from the oven, and cool for an entire 10-15 minutes without stirring. Wait until it is completely cool. It will harden and crisp up into a big sheet of granola. Once it's cool, you'll be able to pick it up and break it into big chunks. Break into the granola cluster size you like most.
- Store in an airtight container. Will keep in the pantry for at least 2 weeks.
- See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.
Video
Notes
Nut Choice: These combo of nuts and seeds are my favorite. But feel free to substitute other nuts you have like walnuts or cashews. The goal is for all of the nuts, seeds and coconut flakes to be chopped to roughly the same size. Makes for great clusters and even roasting.
Use RAW Nuts: I want to emphasize again it's best if you use all raw nuts that have not been roasted or salted yet. If they've already been roasted, they will get bitter if you keep roasting them.
Chia Seeds: I tried this with chia seeds instead of hemp hearts. It was a good, and another great source of fiber. But the chia seeds tend to get stuck in my teeth which drives me crazy. So I prefer hemp hearts. But use chia seeds if you like them more.
Spices: I love this super simple with just maple syrup and kosher salt. But this would be so yummy if you added in cinnamon or pumpkin pie spice or apple pie spice. Feel free to add in 1/2 a teaspoon of a spice you like.
Oil: This works best with coconut oil, since coconut oil hardens at room temperature. Will help you with those granola clusters I love so much.
Sweetener: I prefer the taste of maple syrup in my granola, but you could use honey instead! The same amount. I wouldn't recommend a granular sweetener like coconut sugar, can sugar or brown sugar. You need the wetness to help the granola stick together. You could possibly substitute lakanto monk fruit maple syrup if you want this to be even lower carb. I haven't tested this but it should work.
Nutrition
Serving: 0.25cup | Calories: 295.3 | Total Carbs: 9.7g | Protein: 9.2g | Fat: 26.2g | Fiber: 3.5g | Net Carbs: 6g