Updated: Apr 6, 2022
A crunchy, delicious, just slightly honey-kissed granola to keep your mornings sweet!
To skip to the printable recipe, click here.
Family favorite right here, y'all. We're talking don't-let-that-stuff-run-out family favorite.
My husband likes to throw it in a bowl with some frozen fruit, a splash of coconut-almond milk, and a drizzle of honey. The kids love it by the handful, or layered in a parfait with coconut yogurt, blueberries, and bananas. I have to stop myself from snacking on it as it cools.
This grain-free granola is super easy to make in the food processor. If you don't have one of those, check out my recommendation, or go to town on the nuts with a cutting board and chef's knife.
We buy big bags of pecans, walnuts, and almonds at Costco and store them in the freezer. If you're working with frozen almonds in the food processor, it is especially important to pulse them several times before adding the other nuts, as they will be the most difficult to chop.
I like the hint of sweetness the honey lends, but if you leave it out, this recipe is suitable for vegan diets. Leave out the honey and swap the vanilla extract for the scraped-out seeds of a vanilla bean to make it Whole30-suitable.
Here's what you'll need:
2 cups almonds
2 cups pecan halves
2 cups walnuts
¼ cup roasted, salted, hulled sunflower seeds
¼ cup roasted, salted pepitas (pumpkin seeds)
½ tsp kosher salt (such as Morton)
1 ½ tsp ground cinnamon
½ cup coconut oil
1 T honey
1 tsp pure vanilla extract
1 cup unsweetened coconut flakes, not shredded
Here's what you'll do:
Preheat the oven to 350 degrees F. and line two rimmed sheet pans with parchment paper so that the paper extends a couple of inches over each side.
Place almonds in the food processor and pulse a few times before adding the pecans and walnuts. Pulse several times. Add the sunflower seeds, pepitas, salt, and cinnamon. Pulse several more times.
Melt the coconut oil in a small saucepan and whisk in the honey and vanilla.
Transfer the nut mixture, coconut oil mixture, and coconut flakes to a large mixing bowl and stir with a rubber spatula till well-combined.
Divide the granola mixture between the two sheet pans and bake at 350 for 15 minutes, shaking and rotating the pans halfway through.
Let the granola cool for 5 minutes in the pans, then carefully lift the parchment sheets out. Spread the granola out a little on the parchment to finish cooling.
Store in airtight containers at room temperature for up to 1 month.
Serve like cereal with almond or coconut milk, or layer with coconut yogurt and berries to make a breakfast parfait.
Special equipment used:
Click here for the printable recipe.