I love granola, but I don’t always trust it – it looks deceptively like a health food but has a lot of added refined sugar 99% of the time. Sugar that’s going to make my blood sugar unstable and cause cravings and fat storage. No thanks! I found a really clean option I like, Paleonola, but it’s 9 or 10 bucks for a small bag! That’s where making it myself came into the picture – it’s super quick and easy and then I have huge batch that will last for the week.
With nuts, seeds, spices and coconut oil, this cinnamon pecan granola has protein, fiber and really nouishing fat that will make you feel super satiated and balanced – and it’s still sweet and comforting at the same time!
This is a really yummy but lean, grain free version, but I have nothing against oats! Complex gluten free grains like oats digest well and won’t make your blood sugar skyrocket unless you add sugar to it. If you want a more traditional granola don’t hesitate to switch out a cup or two of the nuts or seeds with rolled oats. I just like the idea of having a grain free granola in your back pocket in case you don’t feel like grains that day or you’re eating paleo.
I want my granola “raw”
When you cook foods over 116 degrees, the enzymes, which help you digest, start to be destroyed. I’m by no means a raw foodist and I believe in having both raw and cooked foods, but we’re using lots of nuts and seeds here with a high fat content, and at above 116 degrees those fats can start to oxidize and be denatured. I still cook it so that the flavors all come together and it gets really crunchy and delicious like the cereals we’re all used to – I just do it at a lower temperature for a longer time. If you happen to have a dehydrator, you can use that. I don’t have one so I put the granola in my oven at the lowest setting, about 110 degrees, for about 2.5 hours. That way you’re being gentle with these really healthy fats (that give you glowing skin and hair!) and letting all the nutrients shine through in their natural form.
Five minutes prep time, 2 1/2 hours cook time
Ingredients to gather:
- 1 cup raw walnuts
- 1 cup raw pecans
- 1 cup raw almonds
- 1 cup raw pumpkin seeds
- 1 cup unsweetened coconut flakes
- 1/2 cup hemp seeds (or flax or chia seeds)
- 3 1/2 tablespoons coconut oil
- 3 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla
- 1/4 teaspoon sea salt
- Stevia to taste (I used two of the small packets)
- Optional – tablespoon of maple syrup (If you put this in, you may want to take out the stevia)
Break up your nuts
Pour the almonds, walnuts and pecans into your food processor or blender and pulse to form smaller but not completely ground up pieces. If you bought whole almonds, you may want to put these in seperately because they need a little more force to break them up. You may need to do this in stages.
Mix the liquids
In a bowl, mix all your liquid ingredients – the coconut oil, nutmeg, cinnamon, vanilla, sea salt and stevia. If your coconut oil is solid, heat it up until it forms a liquid before placing it in the bowl.
Put it all together
Mix together all of the ingredients in a bowl. Do a taste test to see if you want to add any extra spices or stevia. Spread your granola on a baking sheet topped with parchment paper.
I reccomend putting the granola in a low heat oven at about 110 degrees for 2.5 – 3 hours. Check on the granola about every hour and stir to redistribute. If you want to make this the more traditonal way, you can put it in a 350 degree oven for about 30 minutes – just make sure to check it frequently so that it doesn’t burn. Store in an air tight container in the fridge.
My favorite way to eat this is with some cold unsweetened coconut milk. You can also add it to fruit and some coconut yogurt or just eat it by itself! Enjoy and let me know your thoughts!