Granola is one of my favorite foods – sweet or savory, I love the crunch it brings to all kinds of dishes, from fruit bowls and smoothies to chia pudding and salads. It’s so easy to make granola at home that I don’t understand why people end up reaching for packaged versions loaded with sugar.
Another thing I love about granola recipes is how we can swap ingredients to create various combinations. With today’s base, for example, we can exchange seeds for nuts, add dried fruits, and season with cinnamon, cardamom, and other spices.
This version is oat-free, although I also love more traditional granolas, and it brings an extra crunch because the almond flour clumps with the other liquid ingredients, forming delicious, crunchy blocks that melt in your mouth. It’s a winner and doesn’t last long in my house. I’m sure you are going to love it!
Oat-Free Granola Recipe
Ingredients
- 450 grams almond flour
- 150 grams pumpkin seeds
- 150 grams sunflower seeds
- 45 grams chia seeds
- 45 grams coconut oil
- 160 grams maple syrup
- 5 grams vanilla extract
- 5 grams salt
Instructions
- Preheat your oven to 320 degrees Fahrenheit (160 degrees Celsius).
- Begin by melting the coconut oil in the microwave, then combine it with the dry ingredients in a mixing bowl.
- Next, pour in the maple syrup and thoroughly mix everything together until it forms small clusters when pressed with your hands.
- Shape these clusters and spread them out on a baking sheet lined with parchment paper.
- Bake for 30 to 45 minutes, stirring every 15 minutes, until the clusters turn golden brown.
- Once done, allow them to cool completely before storing them in an airtight container.