Nut-Free Paleo Granola
Here’s a pretty typical dilemma when one tries to go grain free: overloading on nuts!
You have to cut out a food group which means you then have to replace it with something. Typically, people choose nuts in some form.
And while nuts are fantastic for a variety of reasons, consuming too many (especially if they aren’t soaked first!) can be hard on your digestive system.
That’s why I made this Nut-Free Paleo Granola! Whether you’re looking for a nut-free meal, are dealing with a nut allergy/sensitivity, or just want to switch up your morning routine this Nut-Free Paleo Granola is for you.
So many ways to eat it!
You can enjoy Nut-Free Paleo Granola for breakfast, snack, or dessert.
And since it is made with no refined sugars you can even include it as part of a Ketogenic diet too.
It is perfect for satisfying your cravings for cereal. Which is awesome since this Nut-Free Paleo Granola is packed with nutrients and low in carbohydrates!
Just don’t forget to share it with your kids because it can be a wonderful snack paired with some dairy free yogurt!
Appropriate for all types of diets.
If you have a particular seed sensitivity you can substitute just about any of the seeds in this recipe and it will turn out just as perfect.
This quick recipe does not use soaked seeds but feel free to soak them (and pat them dry!) first if you’d like to help neutralize the anti-nutrients. As I mentioned above, this can help make this meal even easier on your digestive system. And who doesn’t want to show their gut some love?
In my Paleo Granola recipe, you can see how I use soaked nuts to make another amazing grain-free granola.
Remember to increase the baking time appropriately if you are using soaked seeds that are still wet, it will probably double the cooking time.
What’s your favorite way to enjoy granola?
Nut-Free Paleo Granola (Keto, Paleo, vegan, grain free, nut free)
- 3/4 cups sunflower seeds
- 3/4 cup pumpkin seeds
- 1/2 cup hemp seeds
- 1/4 cup ground flax seed
- 1/4 cup chia seeds
- 1 cup unsweetened shredded coconut
- 1/4 cup coconut oil
- 2 Tbsp. sunflower butter
- 2 Tbsp. maple syrup or Keto approved liquid sweetener (Lakanto Maple Flavored Sugar-Free Monkfruit Syrup)
- 2 Tbsp. Swerve confectioner’s sweetener
- 2 tsp. vanilla extract
- 1/2 cup filtered water
- Preheat the oven to 300 degrees convection and line a large baking sheet with parchment paper.
- Combine the chia seeds and water and set aside for 10 minutes.
- Add all of the remaining ingredients to a food processor and pulse a few times to chop up the sunflower and pumpkin seeds a little. Do not overdo it.
- Pour the mixture into a medium-sized mixing bowl and stir in the soaked chia seeds until well combined.
- Spread the granola out onto the baking sheet so it is about ¼ inch thick.
- Bake for 20 minutes, then carefully turn your granola over in large pieces with a spatula or mix it around.
- Bake for another 10-15 minutes until it is golden brown. Be careful as it will brown quickly towards the end.
- Remove the baking sheet from the oven and let cool. Store in an airtight container for 2 weeks.
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