Alright cereal aficionados. I’ve got something for you. After giving most grain the boot a year ago, I was stuck trying to figure out what my new breakfast routine would be. I mean, we ate oatmeal almost everyday. I really could buy gluten-free oatmeal instead but, gluten (through cross contamination), is not the only problem with oats. Articles like this one will help you open your eyes and be more cautious about what you put in your cereal bowl in the mornings. I found something called Paleo Crunch but, the price made it hard to keep up with.
There are so many recipes for grain-free granola out there so it’s hard to figure out who came up with the original recipe.
This homemade granola is grain free, gluten-free and Paleo. If none of the previous descriptions apply to you guess what? It’s delicious. Certianly, you’re in that category right? Everyone that visits my home has to try it. It’s a right of passage. And the reviews have been good.
So what in the cereal? Seeds, vanilla, maple and spices but absoultely no grain.
You can add 3 cups of any nuts of your choosing to this recipe if you’d like but, my kids prefer it nut-free. So that’s how I make it. After the grain free paleo crunch is out of the oven, I add toppings like almonds and fruit.
Eat it plain, with milk, use as a topping on yogurt, ice cream…the options are endless.
For this recipe you’ll need:
Try the recipe below:
- 3 cups almond flours
- 3 cups shredded unsweetened coconut
- ¾ cup pumpkin seeds
- ¾ sunflower seeds
- 3 tbsp vanilla extract
- 2 teaspoons cinnamon
- 2 teaspoons nutmeg
- ½ - ¾ melted coconut oil
- ½ cup maple syrup
- Preheat oven to 325 degrees.
- Mix all ingredients together making sure to add melted coconut oil last
- Bake for 15 minutes
- Flip over and bake for 5 minutes more