How-To Make Grain-free Granola {Paleo-friendly}
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For my granola loving friends, I am super excited about this how-to and recipe. Most commercial granolas, even when gluten-free, are loaded with gut-upsetting grains, and worse yet – vegetable oils and loads of sugar. After lots of experimenting and playing around, I created the perfect base recipe for this paleo grain-free granola, with two variations. Sweet and Savory.
Using the formula for the base on this paleo recipe, you can get creative there with your favorite nuts and seeds and then when it comes to flavor combinations, the sky is the limit – so get creative and make it your own.
Made with Terra Delyssa’s Organic Extra Virgin Olive Oil, whether you opt for sweet or savory grain-free paleo granola,the rich, silky, fruity tastes and aromas of the olive oil pairs so beautifully when roasted in the oven with the nuts and seeds. It’s my absolute favorite way to make homemade paleo grain-free granola.
Equipment Needed for your Paleo Grain-free Granola:
- Measuring cups and spoons
- Food Processor
- Large mixing bowl
- Oven
- Half sheet baking pan
- Parchment paper
- Spatula
Grain-free Granola Base Recipe
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Ingredients
- 2 cups raw sliced almonds
- 2 cups raw pecans, cashews, walnut, shelled pistachios or other nut of your choice
- 1 cup raw pepitas, pumpkin seeds
- ½ cup raw sunflower seeds
- 1 cup unsweetened coconut, flakes or shredded
- 1 lightly beaten pasture-raised egg white
- ¼ cup Terra Delyssa Organic Extra Virgin Olive Oil*
- 3 tablespoons water
- 2 tablespoons honey or maple syrup
- 1 teaspoon sea salt
Sweet Grain-free Granola (Add to the Base Recipe)
gluten-free, paleo, whole30, dairy-free
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Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 25 minutes minutes
Ingredients
- base granola recipe, see above
- additional 1/2 cup of unsweetened coconut flakes or chips
- 1 tablespoon ground cinnamon
- 2 teaspoon ground nutmeg
- 1 teaspoon ground cardamom
- 1 cup dried fruit of your choice:
- dried cherries, cranberries, currants, raisins, figs, apricots, goji berries, apples mango etc
- additional 2 tablespoons honey or other sweetener, more or less to your taste
Other Optional Add-ins:
- poppy, chia, hemp or flax seeds
- ground ginger, pumpkin spice blend, cloves,
- cocoa nibs or chocolate chips/chunks, add the chips or chunks after the granola has cooled
- vanilla extract or paste
- citrus zest
- rose water or citrus water
- coffee or espresso
- cocoa powder or raw cacao
- ...and anything else that sounds great to you.
Instructions
Preheat oven to 300ºF and line a baking sheet with parchment paper.
Add nuts, pumpkin seeds, unsweetened shredded coconut or coconut flakes and sunflower seeds to food processor.
Pulse together a few times until broken up a bit. Do not over pulse.
Add to a large mixing bowl.
Add dried fruit, additional coconut flakes. Give it a stir.
Add egg white, water, honey (or maple syrup), Terra Delyssa Olive Oil sea salt, cinnamon, nutmeg, cardamom and any other spices you’d like. Stir again.
Spread into an even layer on the parchment lined baking sheet.
Bake in 300ºF oven for 20 minutes or until golden brown. Tossing at 10 minutes.
Let sit to cool on the pan, without touching for 10 minutes, to maximize clusters.
Store in airtight container.
How-to Serve Sweet Grain-free Granola:
as a toppingon yogurt, ice cream, chia pudding, in a bowl cereal-style with your favorite dairy or non-dairy milk, as-is.
Grain-free Savory Granola (Add to the Base Recipe)
gluten-free, paleo, whole30, dairy-free
Print Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 25 minutes minutes
Servings: 5 -6 cups
Ingredients
- use granola recipe, see above
- ¼ cup raw sesame seeds
- 1 tablespoon fennel seeds
- ½ teaspoon cayenne pepper
- additional 1/2 teaspoons sea salt
Other Optional Add-ins:
- poppy, chia, hemp or flax seeds
- red pepper flakes
- dried rosemary, thyme, oregano, marjoram, Herbes de Provence
- ground sage, cumin, coriander, chili powder
- garlic or onion powder or flakes
- parmesan cheese
- garam masala, curry powder
- ground mustard
- citrus zest
- infused sea salts
- tamari, soy sauce or coconut aminos
- red curry paste
- sriracha
- ...and anything else that sounds great to you.
Instructions
Preheat oven to 300ºF and line a baking sheet with parchment paper.
Add the nuts, pumpkin seeds, unsweetened shredded coconut or coconut flakes and sunflower seeds to food processor.
Pulse together a few times until broken up a bit. Do not over pulse.
Add to a large mixing bowl.
Add sesame seeds, fennel seeds, cayenne pepper and any other spices or herbs you wish to add. Give it a stir.
Add egg white, water, honey (or maple syrup), Terra Delyssa Olive Oil and sea salt. Stir again.
Spread into an even layer on the parchment lined baking sheet.
Bake in 300ºF oven for 20 minutes or until golden brown. Tossing at 10 minutes.
Let sit to cool on the pan, without touching for 10 minutes, to maximize clusters.
Store in airtight container.
How-to Serve Savory Grain-free Granola:
Serve as a topping over veggies, fresh greensalads, stirred into savory oatmeal or porridge, as a crushed topping or coating on meat or fish, on top of unsweetened yogurt, cottage cheese
Notes:
About Oils:
I absolutely love the fruity, unexpected flavor of the Terra Delyssa Organic Extra Virgin Olive Oil but you can also use avocado oil, melted coconut oil, melted butter or ghee.
AboutNuts and Seeds:
I always recommend raw and organic whenever possible. Even better, if you can find sprouted nuts!
About Egg White:
If you wish to leave the egg white out, this recipe will still work perfectly great, the beaten egg white just helps to create perfect clustery grain-free granola clumps – but it can easily be left out.
AboutDried Fruit:
Some people prefer to add the dried fruit after the grain-free granola has baked, so as to avoid it drying out. I have never had that experience or found it necessary, but this is certainly an option.
Terra Delyssais a sponsor of Tasty Yummies.All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for Tasty Yummies.
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2 Responses
Adrianasays:October 15, 2017 at 2:42 am
CAn I know how many calories does this have per serving? The nutrition facts per serving? How much is the recommended serving?
Thanks!
Reply
- Lorenasays:
May 6, 2018 at 8:37 am
Hi Beth,
Knowing you assume you first sook the nuts and seeds for this recipe but do you dehydrate as well and then mix + oven?
ThanksReply
Adriana
Lorena