Nut Free Granola
A little salty and sweet with a great crunch, this grain free granola is packed with seeds and is totally nut-free. A great vegan option for those on a paleo diet.
Servings: 8 people
Calories: 235kcal
Ingredients
- 1 cup raw pumpkin seeds (pepitas), unsalted
- 1 cup raw sunflower seeds, unsalted
- ¼ cup hemp seeds
- 3 ½ tablespoons maple syrup
- 1 teaspoon cinnamon *See notes
- 2 tablespoons coconut oil, melted *See notes
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- ½ cup OPTIONAL: coconut flakes *Not advised in the elimination phase
Instructions
- Preheat oven to 325 degrees F. Combine the pumpkin seeds, sunflower seeds, hemp seeds, maple syrup, cinnamon, coconut oil, vanilla extract, and kosher salt in a large bowl. Stir to combine.
- Prepare a baking sheet with parchment paper and spread the seed mixture in an even layer on top. Place in the oven and check every 10 minutes (so 2 times total) to stir so that the granola browns evenly. If using coconut flakes, add them the final 10 minutes of cooking. Cook for 30 minutes total or until golden brown. Allow to cool on the baking sheet for at least 20-30 minutes. It will get crispy during this time.
- If you like your seeds a little more crispy and brown, I kick up the temperature to 350 degrees F and bake for another 5 minutes.
Notes
- In the fall, I love to switch out the cinnamon for pumpkin pie spice.
- Feel free to substitute melted coconut oil for melted butter if one or the other is not tolerated.
- For those that have reintroduced coconut or find it to not be an issue, you can add ½ cup if you'd like during the final 10 minutes of baking.
Nutrition
Calories: 235kcal | Carbohydrates: 11g | Protein: 8g | Fat: 19g | Saturated Fat: 5g | Sodium: 148mg | Potassium: 192mg | Fiber: 2g | Sugar: 6g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg