Miiiight have found my new favorite recipe of all time (sorry, Crispy Pesto Gnocchi Skillet.) The actual best, mind-meltingly-delicious, make-this-NOW, grain free granola. I am obsessed! Since being diagnosed with gestational diabetes, I have a new appreciation for nutrient dense, “power foods”. Whole foods that are packed with protein, vitamins, minerals and more importantly, serve a purpose other then tasting good, like nuts and seeds. We all know that a handful of nuts a day is beneficial for overall heart health, but pecans and almonds especially, which are included in this grain free granola, also help reduce inflammation in the body (something a person with Celiac Disease definitely needs,) aid in weight loss (something I can attest to with experiencing slower weight gain this pregnancy,) and can help lower and/or stabilize blood sugar levels. That said, GIVE ME ALL THE NUTS. Ahem.
Healthy Granola Recipe
Seriously though, lately I’ve been obsessed with researching different kinds of nuts and their health benefits – it’s mind blowing. Did you know that brazil nuts are so nutrient dense that you can pop a couple each day and consider it a supplement? I love it! Of course it doesn’t hurt that nuts are also lower in carbs and make an excellent base for this low sugar, grain free granola that I’ve been trying not to eat by the fistful over the past few of weeks. It is incredibly yummy and full of crispy clusters and crunch.
Gluten + Grain Free Granola
So what does grain free mean, exactly? It means this granola recipe doesn’t call for oats, which most classic granola recipes do. I love gluten-free oats as much as the next gal, but they’re high in carbs which I need to be smart about right now. Trust me, this granola is better without them. Unsweetened coconut chips, raw pecans and pumpkin seeds, sliced almonds, and chia seeds are tossed with a mixture of pure maple syrup, coconut oil, and lots of cinnamon and vanilla.The coconut chips plus lots of cinnamon and vanilla trick your tongue into thinking the granola is sweeter then it actually is. That said, the addition of mini chocolate chips and/or raisins would be divine in here. I’ve been sprinkling grain free granola into Greek yogurt or eating a small bowl with almond milk for snacks and/or breakfast almost every single day since my GD diagnosis, and reaping the rewards. I FEEL healthier eating foods like this. Probably because I am! You in too?
This recipe couldn’t be simpler – in a large bowl stir together 1-1/2 cups unsweetened coconut flakes/chips, 3/4 cup each sliced almonds and raw pecans, 1/2 cup raw pumpkin seeds (pepitas), 1 Tablespoon chia seeds, 1/2 teaspoon cinnamon, and a big pinch of salt.
Here are the raw pumpkin seeds I like. They’re super good sprinkled into salads, oatmeal, in this granola, and I’ll also grab a pinch or two anytime I need something to crunch on. The price tag isn’t great but they last a long time and are truly a super food.
Next microwave 4 Tablespoons pure maple syrup (not pancake syrup) plus 1 Tablespoon coconut oil in a small dish until the oil is melted, 25-30 seconds, then stir in 1 teaspoon vanilla.
Pour the maple syrup mixture over the nut mixture then stir to evenly coat and spread onto a silpat covered half sheet pan. Bake for 15-20 minutes at 300 degrees or until the almonds and coconut are light golden brown (any darker and the granola could taste burnt) stirring a couple times.
Let the granola cool completely then store in a Ziplock bag or airtight container for 3-4 days. Like I said, this granola is perfect to enjoy with milk or sprinkled into yogurt – so good! Enjoy!
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