It's no secret that I make the same loose resolution every year. To eat better. That's right, even I strive to eat better. That doesn't mean to lose weight or pick up some junky fad diet. No, no. That means... eat better. Eat more of what my body wants and needs and less of the stuff that I think I want.
This year my mom is hanging out with me for an extended visit and we've decided to cut down on carbs and to try and eat more wholly. It's not really been any sort of diet, but more so just a long-term way of changing eating habits instead. Breakfast has to be my most favorite meal of the day. So...
After a few days of egg-centric breakfast, I decided to put my foot down and come up with a sweeter and less savory breakfast option. This Grain-Free Nut & Seed Granola really hit the spot! So far, I've enjoyed it on its own with some almond milk and berries, and also alongside some cottage cheese and berries too.
It's just sweet enough to curb that sweet tooth in the morning and with all the different nuts, seeds, and other textures, you won't even miss the grains in here. While I used certain kinds of nuts, you're more than welcome to swap any of them out for your own favorites! I think next time I'll try and sneak some chia seeds in there for even more texture and protein.
Use this stuff up anyway that you'd use any traditional granola. It stands up well to milk and would be pretty amazing if paired with some greek yogurt for a snack or light meal.
I'd like to note too that while I normally like to use a 50/50 honey-sweetener blend, I went with regular honey here so that I was sure to get the caramelization and crunch factor that granola needs. Sometimes the 50/50 honey doesn't work well in caramelizing, though I'm pretty sure agave or honey would work.
Grain-Free Nut & Seed Granola
Servings: 8 • Size: About 1/4 Cup • Calories: 218 • Fat: 136 g • Saturated Fat: 3 g • Carb: 15 g • Fiber: 4 g • Protein: 7 g • Sugar: 10 g • Sodium: 3 mg
1/2 C. Almonds (I used whole and sliced.)
1/2 C. Walnuts
1/2 C. Peanuts
1/3 C. Pumpkin Seeds
1/3 C. Sunflower Seeds
1/4 C. Ground Flax Meal
1/4 C. Dried Unsweetened Berries (I used Cranberries and Cherries.)
1/4 C. Honey (Syrup or Agave work too!)
1 Tbsp. Melted Coconut Butter
1/2 Tsp. Ground Cinnamon
Pinch of Salt
Preheat the oven to 350 degrees F. and line a baking sheet with parchment paper or a silicone baking mat; set aside.
In a large bowl, mix together the 1 1/2 C. Nuts, 2/3 C. Seeds, 1/4 C. Ground Flax Meal and 1/4 C. Dried Cranberries until well combined and the flax meal coats everything evenly.
Add in the 1/4 C. Honey, 1 Tbsp. Melted Coconut Butter, 1/2 Tsp. Ground Cinnamon and a Pinch of Salt; stir to combine well again.
Transfer the mixture to the prepared baking sheet and spread it out into an even layer.
Place the baking sheet into the oven to bake for about 15 minutes or just until the nuts are turning golden brown and smelling fragrant.
Once done, remove from the oven and allow to cool completely.
As this stuff cools, it hardens up to create the 'granola' texture.
Store in an air-tight container on the counter-top and enjoy!
Nutritional Claims: Low Carb, Low Sodium, Kidney Friendly, Vegetarian, Pescatarian, Gluten Free, Wheat Free, Egg Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, Kosher