Nut-Free, Grain-Free Granola

Start your morning off right with a bowl of crisp and clumpy homemade granola that's both grain-free and nut-free.

While I’m not a fan of cereal, I do like to start my day with a little crunch sometimes, so that’s where this grain-free granola comes into play.  It’s a quick and easy way to start the day, and is loaded with lots of crisp and crunchy clumps.

You just need a few things to make your own…

It starts with seeds, and lots of them; chia seeds, pumpkin seeds, sunflower seeds and sesame to be exact.  I’ve swapped out the oats and nuts found in typical granola for a paleo and tree nut-allergy friendly version made entirely with seeds. (NOTE - While allergic reactions to coconut have been documented, most people who are allergic to tree nuts can safely eat coconut. Source)

It’s light and filled with crisp clusters and has quickly become one of my go-to snacks.  It’s much lower in sugar than store-bought versions and is vegan too thanks to the magic of chia seeds.  The chia seeds are combined with water to create a gel that acts as a binder for the other seeds, creating those crave-worthy clumps that make granola so good! 

The rest of the seeds are pulsed together quickly to create oat-sized pieces then mixed together with the chia gel and spread out on a pan to bake.   Everything is baked low and slow without stirring until nice and dry and broken into chunks by hand.  I suggest you make yourself a big batch and keep it in an air-tight container to munch on through-out the week.

How to make a healthy granola bowl:

You’ll need your favorite kind of yogurt.  I’ve opted for coconut milk yogurt to keep this breakfast bowl both vegan and paleo-friendly but you can use whatever kind you’d like (I like to use sheep or goat milk yogurt  if I’m not doing dairy-free).  You can of course make your own but there are so many wonderful dairy-free yogurt options out there now that I rarely do anymore.

Then you add a spoonful or two of tahini and fold it into the yogurt for a hint of delicate roasted sesame flavor and a drizzle of date syrup for sweetness.

Now it’s time for the toppings.  I’ve been using fresh strawberries because they are in season right now but you can use any kind of berries or fruit you’d like.

Last is a generous handful of granola and you’re all set!  You can layer the yogurt fruit and granola into a small mason jar to make a portable parfait or just pile everything into a bowl.  This may just be your new favorite breakfast or snack!

More grain-free granola recipes:

• Paleo Granola Bars
• Grain-Free Chocolate Granola
• Paleo Muesli

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Yield: One sheet pan of granola

Nut-Free, Grain-Free Granola

Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 50 minutes

Start your morning off right with a bowl of crisp and clumpy homemade granola that's both grain-free and nut-free.

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Ingredients

For the Super Seeded Granola:

• 3 Tablespoons/36g chia seeds 
• 1 ½ cups/168g pumpkin and sunflower seeds (use a mix or ½ raw pumpkin seeds and ½ raw sunflower seeds)
• ¼ cup /36g white sesame seeds
• ½ cup/60g unsweetened flaked coconut
• ¼ teaspoon sea salt
• ¼ cup/80g date syrup 
• 1 teaspoon vanilla extract

For the Tahini Yogurt Bowl:

• 6 oz/170g coconut milk yogurt (or yogurt of your choice) per serving
• 1 Tablespoon/15g tahini per serving
• 1 Tablespoon/20g date syrup per serving
• Fresh strawberries (or fruit of your choice)
• Super Seeded granola

Instructions

To Make the Granola:

1. Preheat oven to 300 F. Line a sheet pan with parchment paper and set aside.
2. In a small bowl combine the chia seeds with a ½ cup/120ml of filtered water and set aside for 5-10 minutes to gel.
3. In the bowl of a food processor combine the pumpkin seeds, sunflower seeds, sesame seeds and coconut flakes and pulse briefly to coarsely chop (you should have some small and large pieces.)
4. In a large bowl combine the chia seed gel with the chopped seed mixture, salt, date syrup and vanilla extract. Stir thoroughly until well mixed.
5. Spread the mixture evenly on the parchment lined baking sheet leaving some clumps. Bake at 300 for 30 minutes, lower oven to 200 and continue to bake for an hour, then turn off oven and let granola cool completely in the oven.
6. Break granola into pieces with your hands. Store cooled granola in an airtight container at room temperature.

Make the Tahini Yogurt Bowl:

1. Fold tahini into yogurt leaving some steaks. Drizzle with date syrup and top with sliced strawberries and a few spoonfuls of granola.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Nutiva Organic Premium Raw White Chia Seeds
• 
  Go Raw , Sprouted Pumpkin and Sunflower Seed Mix| Keto | Vegan | Gluten Free Snacks | Organic | Superfood (Packaging May Vary), 14 oz(Single) (71450-64157), .0 Oz, Unsalted Mix 1 Pound 16.0 Ounce
• 
  Award Winning Organic Date Syrup 18 Ounce Squeeze Bottle | Vegan, Paleo, Gluten-free & Kosher || Sugar Substitute || More Nutrition Than Maple Syrup or Honey

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 186Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 708mgCarbohydrates: 16gFiber: 3gSugar: 7gProtein: 4g

Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.

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Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.