Going Grain-Free? You Can Still Have Granola!
Whether you need to adopt a grain-free diet for health reasons or you’re just looking to start your day on a lighter note, I have good news for you: Granola is very much still on the table. Even though oats play an integral role in granola recipes, you can still make it without them. The key is using flaked coconut as the base.
The unsweetened coconut flakes stand in for the oats here, providing bulk and texture to the granola so it’s not just a bunch of nuts and seeds. Speaking of nuts and seeds, though, you’re also going to add almonds, pumpkin seeds, flaxseed meal, and hemp seeds. Some vanilla powder, sea salt, ground cinnamon give the granola extra flavor, while medjool dates and maple syrup lend sweetness and help bind the granola. For the fat component, this recipe calls for coconut oil, although I could see olive oil being delicious here as well.
The granola only bakes for 30 minutes, so if you’re making a batch on a particularly hot summer day, a half-hour is pretty manageable. Once the granola is cool, you can store it in an airtight container and enjoy it for breakfast all week long!
A serving of this granola over yogurt or milk with some in-season fruit (hello, strawberries!) is the perfect way to start your day.
→ Get the Recipe: Grain-Free Coconut Granola from Simply Quinoa