EASY 25 MINUTE GLUTEN FREE GRANOLA RECIPE
This vegan keto granola recipe is super easy to make with simple low-carb and gluten-free ingredients. Making granola at home is easier than one might imagine. All you need is a mixing bowl, 1 baking sheet pan, and a few minutes to stir the ingredients together. The oven takes care of the rest. Trust me when I say, you won’t be missing those store-bought granola’s that are usually loaded with sugar and other hard-to-pronounce ingredients. Eat this granola as you would any other – make cereal and add some plant-based milk. Try sprinkling it on top of yogurt or ice cream for some crunch or simply eat it as trail mix at a picnic or on a hike when you need something nutritious and satisfying.
Gluten Free Granola Recipe
Ingredients
- 1 cup unsweetened shredded coconut
- 2 cups mixed raw nuts of your choice (macadamia, walnuts, pecans, shelled pistachios, cashews, for example)
- 1 cup mixed raw seeds of choice (sunflower, pumpkin, hemp seeds, flax seeds, for example)1/2 cup sliced almonds
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 3 tbsp extra virgin coconut oil (melted)
- 1/4 cup maple syrup or keto maple syrup (I like Lakanto Maple Flavored Syrup since it’s keto)1/2 cup goji berries (or add fresh berries when serving)
Instructions
- Preheat the oven to 300 F. and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the 2 cups of raw nuts, 1 cup of raw seeds, sliced almonds, cinnamon, and salt.
- In a small saucepan over medium heat, combine the coconut oil with a sweetener of your choice and let it heat up for 1 minute.
- Pour the liquid mixture into the large bowl with the grain-free granola. Use a spatula to stir and combine it.
- Bake the granola for 25 minutes, stirring halfway through with a wooden spatula. The granola is ready when it is golden brown and crisp.
- Let it cool down for 15 minutes on the baking sheet then stir in the goji berries. Serve with fresh fruit, if desired.
- Transfer your cool granola into a glass preserving jar. Store it for up to 2 weeks.
BON APPÉTIT!
HOW TO MAKE GRANOLA KETO-FRIENDLY?
You may be wondering what the keto diet is all about. The ketogenic diet is a high-fat, high-protein, low-carb diet promoted for its powerful effects on rapid weight loss and protection of brain function. Carbs are typically reduced to less than 50 grams per day to reach and maintain ketosis — a metabolic process in which your body burns fat for fuel instead of glucose. With careful planning, vegans can achieve ketosis by consuming high-fat vegan foods such as coconut (oil, flour, and milk), avocados, seeds, and nuts.
So what makes this granola keto-friendly?
No grains – both the keto and paleo diets eliminate grains due to their high carbohydrate content. Food made from non-grain-based flours such as flax seeds, almond, and coconut flour are healthy alternatives to use in grain-free cooking.
Healthy fats – in this recipe we use coconuts and nuts to boost healthy fat intake. Coconut is widely praised for its rich content of medium-chain triglycerides (MCTs for short). MCTs are easier to digest than other types of fats, as they don’t need to be broken down before they’re used for energy. Therefore, they’re great for quick fuel. Nuts contain the perfect macronutrient profile for a keto or paleo diet — they’re high in protein and fat and low in carbohydrates.
Sugar-free/low-sugar sweeteners- for a keto diet, it’s important to maintain ketosis and avoid any added sugar. We use maple-flavored sugar-free sweetener made from monk fruit, which has zero carbs, sugar, or calories. Both stevia and monk fruit have a glycemic index of 0, meaning they should not affect your blood sugar at all. You can also use fruit as a natural sweetener in your granola! Once you’ve whipped up a batch of this granola, add some chopped apple or the berries of your choice, as Bob’s Red Mill recommends.
WHAT IS GLUTEN-FREE GRANOLA MADE OF?
Nuts – You can pretty much add any nut into this granola. I used cashews, walnuts, pistachios, and almonds. Try subbing one of these nuts with pecans, macadamia nuts, or hazelnuts instead. If using hazelnuts, toast them for 10 minutes and remove their bitter skins beforehand.
Seeds – Use any seed you want here – sunflower seeds, pumpkin seeds, sesame seeds, chia seeds, flaxseeds, and hemp seeds.
Shredded coconut – Choose unsweetened shredded coconut. The shreds provide a contrast in texture when combined with nuts.
Cinnamon – Adds flavor without adding extra sugar. Try other spices such as cardamom and nutmeg to create a different flavor profile.
Salt – Adding salt to a sweet recipe may sound weird but salt is often used in small amounts to balance desserts that are rich and sweet.
Dried fruits – Goji berries or dried raspberries/strawberries add sweetness to this granola but without all the sugar.
Coconut oil – This oil is popular in keto diets where it’s important to increase your fat intake. I love the coconutty flavor that extra-virgin oil imparts onto the granola. However, if you’re not a big fan of the taste of this oil, use the refined variety.
Sugar-free sweetener – Following a keto diet means no added sugars. Luckily, we can use maple-flavored sugar-free sugar (I like the Lankanto brand!) to mimic the sweetness of maple syrup and cane sugar most commonly used in traditional granola.
BEST WAY TO STORE HOMEMADE GRANOLA?
In our house, granola rarely lasts for more than a week so we typically just store it in an airtight container or large glass mason jar for easy snacking. It will last in a cool and dry spot for up to 6 months. To freeze granola, just tightly pack it in a ziplock bag and keep it in the freezer for up to 8 months. Let it sit out on the counter overnight before using it.
I love having granola on hand for any occasion and I almost always make it myself. The store-bought kinds tend to be as sugary as dessert, and they’re a bit too pricey, especially as I eat them almost every day. Check out a few of my other favorite granola recipes:
