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!