Description
I make this easy grain-free granola recipe every Sunday, pop it in the freezer, then enjoy it all week on top of yogurt, fruit, or by the handful as a snack.
Ingredients
Units
Scale
- 3 cups Coconut Flakes cereal (I buy the one from Thrive Market—look for one with the main ingredient organic coconut meat)
- 1 1/2 cups seeds of choice—I mix sunflower, pumpkin, and hemp seeds
- 1 1/2 cups raw nuts of choice—slivered almonds and chopped walnuts are my picks
- 1 egg white
- 1 small container applesauce
- 1/2 teaspoon salt
- Cinnamon, to taste
Instructions
- Preheat oven to 300 degrees.
- In a small bowl, mix together egg white, applesauce, salt, and cinnamon.
- Spread out the coconut flakes cereal, seeds, and nuts on a parchment-lined baking sheet. Pour the egg white mixture over, use your hands to toss together until everything is moistened, then spread out in an even layer.
- Bake for 20 – 30 minutes until starting to get toasty. Flip the granola and stir it around, then bake for about 15 more minutes until both sides are starting to turn golden brown.
- Remove from oven and let cool—the granola will become even crispier as it cools.
Notes
- Feel free to swap an equal amount of any nuts or seeds—I’ve used flaxseeds, chia seeds, sesame seeds, pecans, and pistachios all with great success!
- You can also use 1/4 cup canned puréed pumpkin in place of the applesauce. I love to do this in the fall with a pinch of pumpkin pie spice for “pumpkin spice” granola!
- Prep Time: 10
- Cook Time: 40
- Category: breakfast
Keywords: grain-free granola