Cultivating A Healthy Life and a Happy Home

Grainless Granola

One of my favorite breakfasts was granola and yogurt.  I used to eat that every morning for years. Sadly I can’t have dairy or oatmeal any longer since they trigger my Hashi’s symptoms, so I needed to find an alternative.

There are grainless granolas available in stores, TJs even has it’s own version.  But dang if those aren’t super expensive! Even though nuts aren’t considered cheap, it is much cheaper to make granola at home than it is to buy it.

Plus you have control over the ingredients and can customize it to your preferences.

Whenever I make granola, I make a HUGE batch of it.  This is my approach to cooking because it doesn’t take anymore time to make a large batch of something.  Then you have leftovers and don’t find yourself needing to make something every other day.  It makes life easier!

This granola comes together pretty easily and all you need is a food processor and a large bowl as the main utensils.

Andie’s Grainless Granola

  • 4C Pecan Halves
  • 4C Walnut Halves
  • 1C Pumpkin Seeds
  • 1C Sunflower Seeds
  • 1C Dried Cranberries
  • 1C Unsweetened Coconut Flakes
  • 1/4C Ground Flax Meal
  • 1/4C Chia Seeds
  • 1/2TBSP Ground Cinnamon
  • 3 Eggs
  • 1/2C Maple Syrup
  • 1/2C Coconut Oil (melted and cooled), or Light Olive Oil

Preheat oven to 350 degrees.

In a food processor, add in the nuts and pulse until the nuts are broken down into smaller pieces.  Pour nuts into a large mixing bowl, add in the seeds, ground flax, and chia seeds.  In a medium sized mixing bowl, add in the eggs, maple syrup, oil, and cinnamon.  Whisk until everything is combined.

Pour egg mixture over the nuts and seeds and mix well so that everything is coated.

Line a baking sheet with parchment and pour the granola mixture onto the sheet.  Spread out in an even layer and place in oven.  Bake for about 15 minutes and then gently stir the mixture.  Bake for another 15 minutes until everything is roasted.

Remove from oven and allow to cool.  Add in the cranberries and coconut once cooled.  Place in a storage bag or air tight container and keep in fridge.  Will keep for weeks.

The mixture may seem a bit soft at the end but will dry out once cooled.

I use eggs because I like having big chunks of granola.  This helps keep the granola together but if that’s not your thing, you can omit them.

To make this Whole30 compliant, omit the maple syrup and up the oil amount just a bit.

I purchase nuts in bulk in the baking section at Costco.  This is way more cost effective and the nuts are dry roasted with no other ingredients. Always make sure the nuts you use don’t have additional oils or salt added.

I can purchase unsweetened coconut flakes at both TJ’s and Whole Foods.  This is becoming a more common item so regular grocery stores might have them as well.

The cranberries I use are sweetened with apple juice.  I can get these in the bulk bin at Whole Foods but Steve’s Paleo also makes some.  Always check ingredients on dried fruit because a lot of time there is added sugar that is not high quality.

When we’re looking to change the way we eat and take care of our health, we really have to be vigilant about what we put into our systems.  And that means taking the time to read ingredients.  Even things that might seem like it should be simple (salsa for example), may have some not so good things added to it.  Always double check.

This batch makes a ton of granola! And it’s great for smoothie bowls, on top of coconut yogurt, or with chia pudding. Sometimes we eat it with just a splash of almond milk on top!

Enjoy guys, and remember, always play with your food!

Andie is a certified holistic health coach who lives, works, and plays in Northern Colorado.  By focusing on whole foods and being active, her goal is to heal her body and to create a healthy work/home/life balance.

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