Crunchy Granola

trimmed Crunchy GranolaDavid loves granola, but most of it either contains lots of sugar and/or is filled with gluten containing grains like oats.

We started on the quest for easy to make, sugar free, gluten free granola.  The first thing we found was gluten-free oats.  They are expensive, but worth it (maybe).  Oats worked well,  but I felt like they added a lot of carbs and for some reason seemed to have less fiber than the regular oats. The granola tasted good, but after a couple of hours I was ravenous. 

After a few experiments what we figured out is that things we like best are coconut, nuts and fruit.  So what about using nuts, seeds, coconut and dried fruit.  Good idea but the dried fruit got leathery and created the blood sugar drop.  The nuts and seeds didn’t really hold together to well.

After a few tries here is the recipe that we like best.


  1. Measure out 2 cups of nuts and seeds; here is what I use:
    • 1 cup raw almonds
    • 1/3 cup raw cashews
    • 1/3 cup raw pecans
    • 1/3 cup sunflower seeds
  2. Soak nuts and seeds overnight
  3. The next morning preheat the oven to 200 degrees
  4. Drain and rinse nuts well; spread them out on a clean towel and pat dry
  5. Heat the following until liquid (I use the microwave when I am in a hurry):
    • 2-4 Tablespoons honey*
    • 3-4 Tablespoons coconut oil
  6. Throw nuts into the food processor and add:
    • Liquid honey and coconut oil
    • Add 2 cups rolled oats (we use gluten free oats)
    • 1/2-1 Teaspoon vanilla extract
    • 4 Tablespoons chia seed
    • 1/2 cup dried shredded coconut
    • a pinch of salt
    • a pinch each of the spices you like best – cinnamon, nutmeg, cloves pumpkin pie spice etc.
  7. Pulse the mixture until it is a size and consistency you like. I  like bigger pieces but it really is a personal preference
  8. Put mixture on parchment paper covered cookie sheet and bake for several hours (usually takes me 4-5). Be sure to stir about every 1/2 hour until nuts are roasted through
  9. Cool and store in an airtight container; should last at least a month!

The bad news about this recipe is that it is very high in calories!  The good news is that 1/4 of a cup with fresh or dried fruit and diluted coconut milk with fill you up and leave you feeling full for a long time!

If you are short on time, or if you don’t want to heat the kitchen up you can start with pre-roasted nuts; chop them in the food processor and then put them and all other dry ingredients (oats, chia seed, coconut, salt and spices) in a big bowl.  Liquefy honey and coconut oil and mix into dry ingredients.  Bake at 200 for about 1 hours.

I would love to hear what combinations you come up with for nuts and spices or any other ingredients you add.

*This actually tasted great without the honey and both Stevia and Agave syrup will work as substitutes.

About Genene Cote

Genene Coté -- Nutrition Advocate, Counselor and Coach who is also a Whole Food Plant Based Eater (vegetarian/vegan), cook and gardener.
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