05 Mar Simple Homemade Granola (oat free)

Granola is a comfort food at any time of the year. It can be made in so many different ways.
I have struggled to find a recipe that isn’t too dense, overly sweet, with too many oats (which can be hard on the digestion at times). With the help of some puffed quinoa and buckwheat, this granola is a combo of fluffy and crunchy.  There is a hint of sweetness from the beloved maple syrup and dried fruit. This recipe takes very little time to make and is so handy for a quick snack with full fat yogurt, kefir or nut milk.  Filling too! 🙂

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Simple Homemade Granola (oat free)

Votes: 1
Rating: 5
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Course

Breakfast, Snacks

Cuisine

Gluten free, Vegan, Vegetarian

Season

Autumn, Spring, Summer, Winter

Servings

MetricUS Imperial

Ingredients

• 1.5 cup chopped almonds raw
• 1.5 cups pecans raw
• 1/2 cup walnuts raw
• 3 TB chia seeds
• 2 tsp cinnamon
• 1/2 tsp ginger, ground
• 1/2 tsp salt
• 2 TB coconut oil
• 1/2 cup maple syrup
• 2 cups puffed quinoa
• 2 cups puffed buckwheat
• 1/2 cup dried fruit of choice I chose goji berries and chopped dried apricots
• 1/2 cup sunflower seeds roasted or raw
• 1/2 cup sprouted buckwheat optional

Course Breakfast, Snacks Cuisine Gluten free, Vegan, Vegetarian Season Autumn, Spring, Summer, Winter Servings MetricUS Imperial Ingredients 1.5 cup chopped almonds raw 1.5 cups pecans raw 1/2 cup walnuts raw 3 TB chia seeds 2 tsp cinnamon 1/2 tsp ginger, ground 1/2 tsp salt 2 TB coconut oil 1/2 cup maple syrup 2 cups puffed quinoa 2 cups puffed buckwheat 1/2 cup dried fruit of choice I chose goji berries and chopped dried apricots 1/2 cup sunflower seeds roasted or raw 1/2 cup sprouted buckwheat optional

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat oven to 325°F and place rack in the middle of the oven.
2. Chop the almonds in thirds, or run them through the food processor a couple of times. Put them in a bowl along with the pecans, walnuts, chia seeds, cinnamon, ginger and salt.
3. Place maple syrup and coconut oil in a pan over low heat, until the oil has melted. Cover the dry ingredients in the bowl and mix well.
4. Spread this mixture on a large cookie sheet and set the timer for 15 minutes. Depending on your oven, you may need to check half way through for any nuts that could be over-roasting. Mix up the mixture to allow even heating. You may also want to keep the mixture in longer for a browner, crispier texture. As long as they don't stay in too long and burn - keeping a close eye on roasting nuts is a good idea.
5. When done, pour the warm mixture in a big bowl, combined with the puffed quinoa & buckwheat, dried fruit, sunflower seeds and sprouted buckwheat (if using).
6. Mix well, and store in a big sealer jar. This should keep out of the fridge in a cool dark place, for 3-4 weeks.