Grain-free granola

Course Breakfast

Cuisine American

Keyword gluten-free granola, low-carb breakfast, nut granola, paleo granola

Prep Time 10

Cook Time 15

Total Time 25

Servings 2 cups

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

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

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.