Granola is a breakfast and snacking staple around here. And this version is ideal for paleo-ish folks like me who are looking for a delicious and easy gluten-free, easily customizable alternative to the pre-packaged brands. Bonus: It’s nut-free, too!
This recipe rocks! It combines healthy with sweet, a killer combo in my life, and it’s not one of those recipes you need to follow to the letter, also something that rocks. I’ve tried so many different kinds of granola out there – I find standard granola to be way too processed, sugary and calorie-laden. I find the Paleo versions of granola to also be too calorie-laden. I’m also not a huge fan of nuts or seeds period, let alone in my granola. So, I created my own granola recipe. And let me tell you, this one is awesome!
Here’s why this recipe rocks:
- It comes together quickly
- It will keep for a long time in your pantry
- It’s very customizable and versatile – breakfast, snack, plain, by the handful, over dairy-free yogurt, ice cream, fruit, you name it!
- It’s gluten-free, nut-free, and slightly sweet without any added refined sugar
This post may contain affiliate links. If you click on a link and then make a purchase, I may get a small commission from that sale, at no extra cost to you.
Now I know there are going to be the strict Paleo folks out there who will argue that this is not even Paleo-ish because of the gluten-free oats. And, I’m okay with that. To each his/her own, I say! I don’t believe in strict anything – everything in moderation is key for me and I have found that eating gluten-free oats works for me and my Paleo-ish diet.
I learned this from my now dear friend and nutritionist, Alesha of Alesha Courtney Fitness here in NJ. A few years ago, Bryant and I took a trip back to Vegas to celebrate our 10-year wedding anniversary (we got married at the Venetian in Las Vegas in 2005). Months before our planned trip, I set a goal for myself to weigh what I weighed when we got married by the time our trip rolled around. This meant losing about 30+ pounds! Luckily I had about 10 months and the help of Alesha. Alesha helped me figure out what foods worked best for my body’s digestion and weight loss. For me, this meant sticking to a mostly Paleo diet, sprinkled in with a moderate amount of non-Paleo foods like gluten-free oats and beans. Another trick that really helped me lose all the weight was, of course, working out 5 times a week in Alesha’s fitness studio, but also getting weighed-in at least once a week (accountability works wonders!). Alesha would look at my food journal, my weight- and fat-loss and together we’d figure out which foods worked best for my body. Lo and behold, on our 10-year anniversary trip, I weighed exactly what I weighed 10 years prior on our wedding day! What a great feeling!
These days, I still try to stick to the diet and exercise regimen that helped me get to that point. Sometimes this happens and sometimes it doesn’t. The really good news is that I know exactly what works for me to lose weight. Implementing it and sticking to it consistently are a challenge for me at times, I won’t lie. Life and travel and kid’s meals and holidays and birthdays and eating out and weekends all get in the way. But, for me, remembering how I felt and how comfortable in my own skin I was on that trip helps me stick to it.
This granola recipe makes one of the foods that work great for me. It satisfies my sweet tooth without adding in any sugar or calories I don’t need, helps me feel satiated, it’s substantial and it is super tasty. I like to eat it over coconut yogurt, drizzled with a bit of honey and topped with a little bit of fresh fruit. I hope you, too, find ways to make this your own!
And, if you are looking for more Paleo breakfast recipes, check out my Paleo-friendly Peach Jam Recipe. It’s so simple and so good on toast, Paleo muffins, non-dairy milk ice cream, or by the spoonful!Print
Granola is a breakfast and snacking staple at my house. And this version is ideal for paleo-ish folks like me who are looking for a delicious and easy gluten-free, easily customizable alternative to the pre-packaged brands. Bonus: It’s nut-free, too!
- 2 cups Bob’s Red Mill gluten-free oats
- 1/2 cup hemp hearts
- 1/2 cup shredded unsweetened coconut
- 2 teaspoons cinnamon
- 1/3 cup maple syrup
- 1 teaspoon vanilla
- 2 tablespoons coconut oil, melted
- Preheat oven to 300 degrees F. Line a baking sheet with parchment paper and set aside
- In the largest mixing bowl you can find, combine the oats, hemp hearts, shredded coconut, and cinnamon. In a small bowl, whisk together the maple syrup, vanilla, and melted coconut oil until smooth and pour over the oats mixture. Stir with a wooden spoon until wet and dry ingredients are combined. Spread in an even layer on prepared baking sheet
- Bake for 20-25 minutes, keeping a close eye on granola to be sure it doesn’t burn. Allow to cool on baking sheet (granola will get crunchier and crispier as it cools)
- Once at room temperature, stir in dried fruit mix-ins of your choosing and transfer to an airtight container
- Grab by the handful, sprinkle over dairy-free yogurt, drizzle with honey and enjoy!
Nutrition information does not include mix-ins
Inspired by and adapted from The Balanced Berry.
- Category: Granola
- Method: Bake
- Cuisine: American
Keywords: gluten-free, nut-free, granola