Grain Free Granola

Gluten and grain free granola made with seeds, coconut, and maple syrup - a healthy, tasty breakfast or snack, made without nuts, eggs, or dairy.

Course Breakfast, Pantry Recipes, Snack, Snacks

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 216kcal

Preheat the oven to 150°C (300°F) and line a large baking sheet with parchment paper. Set aside.
Add the sunflower seeds, pumpkin seeds, coconut, chia, cinnamon, and salt to a large bowl. Mix to combine.
150 grams (1 cup) sunflower seeds, 150 grams (1 cup) pumpkin seeds, 90 grams (1 cup) unsweetened shredded coconut, 50 grams (¼ cup) chia seeds, 1 teaspoon cinnamon, ½ teaspoon sea salt
Add the maple syrup and melted coconut oil to the bowl, and mix again, using a wooden spoon or your hands, until well combined.
60 ml (¼ cup) maple syrup, 60 grams (¼ cup) coconut oil, melted
Spread the granola onto the prepared pan as evenly as possible. Bake for 30-35 minutes, or until evenly golden in colour.
Let the granola cool completely in the pan, then break it into pieces and add the dried cranberries. Store the cooled granola in jars or a sealed container up to a week at room temperature, or a month in the freezer.
60 grams (½ cup) dried cranberries