I’ve never been a granola fan, simply because of the sugary aspect of store bought products. I was brought up on muesli and over the years have made my own batches, varying to my family’s tastes. If you are avoiding grains for whatever reason, this no-grain, gluten-free Granola is a great alternative.
Granola uses the same base of cereals, seeds, nuts and fruit as muesli, the difference is usually that the seeds and cereals are toasted for more flavour and coated in a sweet substance along with oil.
I used coconut oil and maple syrup for the oil and sweet component but you can use other oils and honey as alternatives. It does take a little experimenting with amounts to get the balance right for your palate, too sweet doesn’t work for us so we err on the side of less, then adjust for the next batch. Remember, you are also adding dried fruits into the mix, which do add to the overall sweetness of the batch.
Nuts and seeds form the basis of this no-grain, gluten-free Granola. Eating a handful of nuts every day is said to be beneficial to heart health. Walnuts deliver healthy fats, vitamins, minerals and fibre. They are also way higher in omega-3 fats than other nuts. Pumpkin seeds contain a great range of nutrients including B vitamins, iron, selenium, calcium plus antioxidants like carotenoids and vitamin E. See the nutritional links below for the other ingredients health benefits.
versatile no grain gluten free granola
- Great for breakfast with the milk of your choice.
- Sprinkled over plain Greek yogurt.
- As a snack on its own.
- A spoonful scattered over icecream.
- Add as a topping to Chia Pudding.
- Makes a lovely foodie gift!
However you choose to use these toasted clusters, they make a nutritious and delicious, protein-rich addition!
- 200 grams/2 cups Mixed nuts (we used Almonds, Walnuts, Hazelnuts, Cashews)
- 75 grams/¾ cup Pumpkin seeds
- 75 grams/¾ cup Sunflower seeds
- 35 grams/¼ cup Sesame seeds
- 85 grams/3 ounces dried fruit
- 60 grams/2 ounces Coconut oil (melted)
- 50 grams/⅓ cup Honey or Maple Syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- large pinch of sea salt
- Pre-heat your oven to 150°C/300°F.
- Add the nuts, seeds, maple syrup (or honey), melted coconut oil, vanilla extract, cinnamon and sea salt to a large bowl and mix until fully combined.
- Transfer onto a baking try, level the mixture out evenly and bake for around 20 minutes.
- After 20 minutes take the Granola out of the oven and gently mix again with a spoon.
- Return the Granola to the oven and bake for a further 15-20 minutes until toasted.
- Remove from the oven and allow to cool fully.
- Break into bite-sized clusters as necessary and store in an airtight jar in a cool, dry place.
More Breakfast ideas: