Grain Free Granola

 This is a recipe I have been making for quite some time. I started playing around with Grain Free Granola (or Nut-Nola as we call it) when I was trying out the Whole 30 and paying significant attention to grains and carbs in general. I have done the Whole 30 several times, it’s more stringent than I want to be on an on going basis, but I frequently still use recipes that are compliant to that plan and it was a great learning experience for listening to my body and understanding what it wants and what it does not.

In the end this recipe is not Whole 30 compliant at all but is a nutritious alternative to most commercial granolas because it has no added fat and minimal added sugar in the form of maple syrup.

Possibly what I love most about this recipe is how easy it is to make. So easy in fact, that it’s just become part of my Sunday routine: make a batch for the week, or maybe two if I feel like sharing. No one says no to a jar of this crunchy mix, especially considering its versatility: have it on yogurt, eat it out of hand like trail mix, have it with cold or hot milk, or sprinkle it into cookies or muffins. It’s a great go-to snack to have ready to go.

Let’s make some Nut-Nola!

Preheat your oven to 325 and cover a baking sheet in parchment paper. Set aside.

In a small bowl, combine the following:

1 egg white

3/4 C maple syrup

1/2 tsp vanilla

a pinch of salt

1 tsp cinnamon

Whisk together all ingredients until foamy and set aside.

In a large bowl, mix up your nuts and seeds. You can swap out one kind of nut or seed for another to make a custom blend, but this is the mix/ratio I usually use for a total of 6 Cups:

2 Cups raw almonds, some roughly chopped, some whole

1 Cup raw cashews, some roughly chopped, some whole

1 Cup raw pecans, some roughly chopped, some whole

1 Cup shredded, unsweetened coconut

1/2 Cup sesame seeds

1/2 Cup green pumpkin seeds

1 Cup dried fruit, set aside (raisins, cranberries, blueberries or a mix of your favorites)

Pour the wet ingredients over the nuts and seeds (everything but the fruit) and mix well, tossing to coat. The mixture will be damp and clumpy but not wet. Spread it evenly on your prepared baking sheet. Bake at 325 for 30 minutes. Stir it on the sheet, turning it for even baking. Bake for another 30 minutes. Stir again, turn off the oven and vent it (I put a wooden spoon in the door to keep it ajar) Let the nut-nola continue to bake and dry in the residual heat of the oven for an additional 30 minutes. Allow to cool completely on the counter before stirring in the fruit. You may need to bust up larger clumps.

Store in an airtight container for up to 3 weeks for optimum freshness.


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