One crunchy bite is all it takes to become completely smitten with this grain free granola. Its slightly sweet cinnamony flavor with rich vanilla undertones combines beautifully with crisp toasted coconut and your favorite fresh or dried fruit. It’s perfect with a splash of almond milk, or as a topping for yogurt parfaits and ice cream.
Since going grain-free, I’ve slowly been finding new ways to make old favorites. And since my gluten-free granola is a tough act to follow, it’s been slow going to find a grain-free way to capture the crunchy, yet chewy texture of oats and ensure the formation of sweet cereal clusters. But I was up for the challenge!
Rather than boring you with the details of recipe development, I’ll jump straight to the punchline … Eureka! I’m beaming (and thanking the Lord) for the wonderful victory in achieving a grain free granola that is so close to my soaked oats version that I can now honestly say, I don’t miss those oats at all. And I’m betting you won’t either!
Be sure to check out my Step-by-Step Photo Tutorial following the recipe below. I’ll walk you through each step of the process, so you’ll learn just how easy it is to make the best grain free granola ever! (Well, maybe I’m exaggerating just a little, but seriously, it’s REALLY good!)
P.S. Looking for more delicious real food recipes? Subscribe to The Nourishing Home and you’ll receive FREE weekly whole food meal plans, exclusive recipes and lots of helpful resources for living a more nourished life! Click here to subscribe and you’ll also receive my free eCookbook.
This delightful recipe is just one of more than 100 irresistible grain-free, dairy-free recipes in my new cookbook – Everyday Grain-Free Baking!
From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your GF baking adventures a delicious success!
How to Make Grain Free Granola Step-by-Step
3. Preparing the Sweetener
In a large bowl, whisk together softened coconut butter and honey until smooth and creamy. Then add the remaining ingredients (vanilla, cinnamon, coconut flour and salt). Whisk until well combined; set aside.
4. Processing the Nuts
Using a food processor, place a couple of handfuls of the soaked nuts into the processor bowl and pulse to chop the nuts until they are about the size of oats. (Do not over-process or you will create nut meal.)
6. Spreading the Granola on the Baking Sheet
Preheat oven to 210 degrees. Line a 12×17-inch rimmed baking sheet with parchment paper. Spoon grain-free granola mixture onto the parchment-lined baking sheet. Use an angled spatula to evenly spread out the granola across the pan into a thin layer.
7, Baking & Turning the Granola
Bake granola according recipe instructions, gently turning the granola as outlined in the recipe above. Do not over mix, as you simply want to gently divide the mixture into small cereal clusters as shown above.
8. Finishing the Granola
Sprinkle top with unsweetened coconut flakes, and continue baking per the recipe instructions above. The granola is ready when the coconut is lightly toasted and the granola reaches desired level of crunchiness.
Enjoy with your favorite mix-ins such as fresh or dried fruit and a splash of milk. Absolutely delightful!