Gluten and grain free granola made with seeds, coconut, and maple syrup - a healthy, tasty breakfast or snack, served here with creamy coconut milk chia pudding and fresh berries.
Course Breakfast, Snack
Cuisine Vegan
Prep Time 5 minutesminutes
Cook Time 30 minutesminutes
Total Time 35 minutesminutes
Servings 4cups granola
Ingredients
Grain Free Granola
1cupsunflower seedsroughly chopped
1cuppepitasroughly chopped
1cupunsweetened shredded coconut
½teaspoonsea salt
¼cupmaple syrup
¼cupcoconut oilmelted
2teaspoonspure vanilla extract
½cupflaked coconutoptional, reserved
Berry Coconut Chia Parfaits
1cupcoconut milk
3tablespoonschia seeds
1teaspoonmaple syrupoptional
¼teaspoonvanilla powder
1cupfresh or frozen berries
Instructions
Grain Free Granola
Preheat the oven to 300F/150C and line a large baking sheet with parchment paper. Use a baking sheet that has a lip if you have one so that the granola can be spread more easily.
In a large bowl, combine the sunflower seeds, pepita seeds, shredded coconut, and salt. In a smaller dish, whisk together the maple syrup, melted coconut oil, and vanilla. Add the maple syrup mixture to the seed mixture and stir until fully incorporated.
Spread the granola onto the prepared pan, getting an even layer if possible. Bake for 30-35 minutes, or until golden. Stir in the reserved 1/2 cup flaked coconut. Let the granola cool completely in the pan, and then store in a sealed jar in the fridge for up to a month.
Berry Coconut Chia Parfaits
In a jar or a container with a lid, mix all of the chia pudding ingredients (leave out the berries) and refrigerate for at least two hours or overnight. Stir before serving.
Assemble the parfaits right before serving them. To assemble, layer glasses or jars with a couple of tablespoons of chia pudding, then granola, then a handful of berries. Repeat this until the container you've chosen is full. It doesn't matter what order you do it in, just try to finish with berries to make it pretty.