Grain-free granola
Be the first to rate it
A nut and coconut granola with warm spices, maple syrup and dried apple, toasted in the oven. Grain-free; keep it up to one week.
Ingredients
- 2 tablespoons coconut oil
- 1/2 cup finely chopped almonds
- 1/2 cup sweetened shredded coconut
- 1/4 cup pine nuts
- 1/4 cup chopped walnuts
- 1/4 cup chopped pecans
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
- 1/4 cup chopped dried apples
Equipment
- skillet
- baking sheet
Directions
- Heat the oven to 350°. Melt the coconut oil in a large skillet over medium heat. Stir in everything except the dried apples until coated in oil. Then add the chopped apples.
- Spread in a foil-lined 15x10x1-inch pan. Bake 12-15 minutes, stirring now and then, until golden brown. Stay close so it doesn’t burn.
- Cool for 10 minutes, then break into pieces.
Notes
Prep 10 min., cook 15 min., plus cooling. Store in a sealed container up to one week. Gluten-free (grain-free); use certified gluten-free dried apples and coconut if needed. Safety: an all-nut granola goes rancid faster than oat granola, hence the one-week limit.
Nutrition
Serving: 143g | Calories: 770kcal | Carbohydrates: 48g | Protein: 14g | Fat: 63g | Saturated Fat: 22g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 80mg | Potassium: 625mg | Fiber: 11g | Sugar: 30g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 156mg | Iron: 3.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for 2 cups; sweetened shredded coconut counted as sweetened flaked coconut, pine nuts counted as mixed nuts. Brands and portions vary, so use it only as an approximation.
