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gluten free oat free granola in a white bowl with vanilla yogurt and apples
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5 from 2 votes

Oat-Free Granola

Prep Time5 minutes
Cook Time23 minutes
Total Time28 minutes
Course: Breakfast, Snack
Keyword: clusters, crunchy, easy, minimal
Servings: 8 cups

Equipment

  • 10x15 baking sheet & unbleached parchment paper
  • measuring cups
  • mixing bowl
  • rubber spatula
  • small cutting board and a knife

Ingredients

  • 1 cup raw sliced almonds
  • 1 cup raw walnut halves and pieces
  • 1 cup raw pecan halves and pieces
  • ½ cup unsalted pumpkin seeds
  • ½ cup + 2 extra tablespoons unsweetened shredded coconut
  • 2 tablespoons chia seeds
  • 1 tablespoon flaxseed (use seeds not flax meal)
  • ⅓ cup maple syrup
  • ¼ teaspoon vanilla bean seeds (scraped from a vanilla bean pod, or substitute with 1 teaspoon of pure vanilla extract or vanilla bean paste)

Instructions

  • Preheat oven to 300°F and line a 10x15 baking sheet with unbleached parchment paper
  • Add nuts*, coconut shreds, and seeds to a large mixing bowl and stir together. Next, add maple syrup and vanilla seeds**.
    *Break the nuts into halves or pieces (bite-sized) if needed.
    **To scrape the vanilla bean pod for the seeds: Lay the bean flat on a cutting board and cut the bean directly down the middle (without cutting all the way through, just enough to open the bean). Next, open the sides of the bean and scrape out the seeds using the knife (or a spoon). Add the seeds directly to the mix and stir together.
  • Place onto the baking sheet and spread evenly. Gently press down using a rubber spatula (this helps clusters form). Bake on the middle rack for 20-25 minutes (mine took 23 minutes) or until the nuts are slightly golden brown.
  • Remove from the oven and let cool. Enjoy by the handful, on top of pancakes, or in a breakfast bowl!