You don’t need oats to make a tasty granola! This easy homemade recipe gently roasts a mix of nuts and seeds in an almond butter glaze for a gluten-free breakfast or snack.
Most store-bought granolas are made with lots of added sugar. We’ll help keep the glycemic load down with this homemade granola, which is naturally sweetened with vanilla, cinnamon, unsweetened coconut, and cranberries.
Even though the sweetness all comes from natural sources, it’s important to balance sugar with protein. This helps stabilize your blood sugar levels, and will help cut down on insulin shock. To give this granola plenty of protein, we used a mix of raw and unsalted pecans, almonds, cashews, sunflower seeds, pumpkin seeds, and flax. Plus, we use a protein-packed almond butter glaze to hold it all together.
Start by roughly chopping the nuts, or buy them pre-sliced to help cut back on prep time. Combine with the seeds in a bowl and toss together. Next, warm coconut oil, almond butter and vanilla until just melted, and pour over the nuts and seeds. Spread evenly over a prepared baking pan and roast for 20-25 minutes, stirring once about halfway through.
Off the heat, pour in the cranberries and coconut flakes. Press the granola together, then let cool. The granola will form clusters as it hardens.
Serve with dairy-free milk or yogurt and apple slices. Store leftovers in an airtight container for up to 1 month.
Love waking up to apples and cinnamon for breakfast? Then you’re going to want to try this sweet potato breakfast bowl next.
