You guys. We spent all weekend moving ALL of the furniture, clothes, FOOD BLOG PROPS, paintings and – well – JUNK out of our bedrooms. We’re starting renos today! We’re re-doing the carpets, baseboards, trim, closet and bedroom doors, ceilings, and paint. Phew. It’s going to look SO great when it’s all said and done though!
The upside to all of this effort is that I get the opportunity to get rid of so much junk that we’ve had crammed into closets for years. It puts a whole other spin on “spring cleaning” 😉 I mean, do I really need 800 spare hangers? Or 30 sippy cups? Well, I guess you never know. I might host a party for 30 babies one day.
We also tossed Wally’s crib and ordered some bunk beds for the boys and I think they’re going to love them! I am so, so excited for the finished product. I’ll post a few updates on my Insta stories if you’re interested in following the progress!
As you can imagine, our life is going to be a bit chaotic over the next couple of weeks. We’re going to have contractors coming in and out, starting at 8am every morning. This makes the breakfast rush a bit busy! I think I’ll be resorting to a lot of quick fixes, like cereal and milk for the kids and overnight oats or this grain-free granola for me!
I have a few granola recipes on the site, but this is the first grain-free one. I have been trying to eat a bit more low-carb these days, so I’ve been experimenting with grain-free granola bars and granola. After some tweaks, I found a winner with this recipe, and I’ve been making it on repeat!
It’s a wonderful mix of nuts, coconut, seeds and spices. The turmeric adds a gorgeous golden glow (and antioxidants) and the cinnamon compliments the nutty flavor perfectly. The mixture comes together super quickly in a food processor!
Now, the binding agents. You have a couple of options. If you’re following a keto or strict low-carb diet, you can substitute in your favorite sweetener for the maple syrup.
You’ll notice that I use an egg white in this recipe. I know it seems strange, but it is the perfect binder for this grain-free granola! Don’t leave it out! It helps makes those beautiful, big clusters we all love. Look at these beauties!
The other key to the big, crunchy clusters? Letting the granola cool COMPLETELY before breaking it apart.
My favorite way to enjoy this granola is all mixed up in a bowl of Greek yogurt, with some thawed frozen raspberries tossed in, along with the juices. Thawed, frozen raspberries are also a new obsession of mine. I just love the natural juiciness that comes along with thawing the berries! Have you tried my raspberry coconut bites?!
Oh, last thing. Don’t forget the chocolate chips 😉 Toss them in the granola after breaking it up. You can definitely use sugar-free chips too!
This low-carb, gorgeous grain-free granola is a cinch to make! It’s a great choice for a quick and easy breakfast, or any-time snack!
- 1 cup raw, whole almonds
- 1 cup raw, whole walnuts
- 1 cup raw, whole pecans
- 1 cup unsweetened, shredded coconut
- 1/4 cup raw pumpkin seeds
- 1/4 cup raw sunflower seeds
- 1/4 cup ground flaxseed
- 1 tbsp ground cinnamon
- 1 tbsp ground tumeric
- 1 egg white
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup*
- 1/2 cup semi-sweet chocolate chips*
- Preheat the oven to 325 F and line a large baking sheet with parchment paper or a silicone baking mat.
- Add the almonds to a food processor. Pulse a few times to break them up a bit. Add the walnuts and pecans, and pulse all of the nuts together until they’re all fairly broken up. You don’t want them to be too small – about 1/3 of their regular size is perfect. Add the coconut, pumpkin seeds, sunflower seeds, flaxseed, cinnamon and turmeric. Pulse a few more times to combine everything. Pour the egg white into the food processor and pulse a few times.
- Whisk together the melted coconut oil with the maple syrup (or sweetener). Pour over the mixture in the food processor, and pulse again to combine everything. You want the mixture to look thoroughly coated.
- Pour the granola onto the parchment-lined baking sheet, and spread out in an even layer. Press it all together to create a bit of a rectangle. Bake in the oven for 20-25 minutes, rotating the pan halfway through. Don’t stir the mixture! You want the edge of your rectangle to be lightly browned. Remove the granola from the oven and let it COMPLETELY cool (2-3 hours) before breaking it into chunks. Toss in the chocolate chips.
Store your grain-free granola in an airtight container, at room temperature for 1-2 weeks.
- You may substitute the maple syrup for honey, agave, or 1/4 cup sweetener (erythritol, etc)
- Use sugar-free chocolate chips for keto-friendly!