Have you ever made homemade granola?
I’ve tried quite a few recipes over the years. Unfortunately, I was always left disappointed at the lack of chunky granola goodness. But I knew chunky was possible because many of the store bought brands had the texture I loved. However, they were also filled with sugar and gluten. So I decided I was going to figure out the secret to creating a chunky granola – one I could make at home, without the added sugar and without the gluten.
Well I’m here to tell you I found the secret ingredient. And now I’m sharing it with you – so you can always get that chunky texture everyone loves, and never be disappointed.
What’s the secret you might be asking? Just add nut or seed butter. It’s that simple.
Adding almond butter or tahini (my favorite way) will enable the nuts and seeds to stick together and stay together as they bake. Once the mixture cools, you will have the chunkiest, tastiest granola ever. And the best part – it was made by you, with love and without any unwanted ingredients!
Now if the chunky texture wasn’t enough, let me tell you why this is one of my favorite recipes.
First, it doesn’t make a big mess. There is minimal clean up, minimal chopping, and minimal dishes. Huge win all around right there.
Second, it comes together in minutes with the use of the blender. The blender does all the chopping for you and it provides the perfect consistency.
Last but not least, I can control what goes into my granola. I only use health promoting ingredients – no refined sugar and no gluten.
I think you should try it out! And then let me know how it goes.
I even have a video breaking down the steps for you. Pardon the loud barking dogs at about the 8:00 minute marker 😉
RECIPE DEMO: How to make blender friendly granola that is not only gluten free but also refined sugar free. Plus we'll chat about how to find a healthy granola brands at the food store. Get on the EARLY BIRD LIST FOR Gluten Free and Loving It >>> http://jessicamarieyeager_1.gr8.com/
Posted by Jessica Yeager, CNE on Tuesday, July 18, 2017
- 1 cup almonds, raw
- 1 cup pecans, raw
- 1 cup sunflower seeds, raw
- 1 cup pumpkin seeds, raw
- 1 cup shredded coconut flakes, unsweetened
- ¼ cup + 2 Tbsp maple syrup (start with ¼ cup and add more if needed)
- ¼ cup tahini or nut butter
- 2 Tbsp coconut oil, melted down
- 2 Tbsp vanilla extract
- 4 tsp cinnamon powder
- sprinkle of salt
- Preheat oven to 300 degrees F.
- Line a baking sheet with parchment paper.
- Combine all the nuts and seeds into a high speed blender.
- Blend quickly, just enough to chop up all the nuts and seeds. (blending too long will give you a flour consistency)
- Pour mixture into a large mixing bowl.
- Add remaining ingredients.
- Do a taste test, add more sweetener if needed.
- Then pour mixture on a cookie sheet and form into a large rectangle.
- Bake for about 10 minutes, then check to be sure it is not burning (which can happen quickly)
- Bake for about 10-20 minutes more (you do not want it to brown)
- Remove from oven and allow to cool (it will continue to cook, even if it doesn't look done)
- Once it is completely cool, you can transfer the mixture into a glass container.
- Plant good health, one bite at a time! Enjoy 😉
**You can also make granola bars - just add more nut or seed butter to get more shape.
***You can easily make a smaller batch of this by cutting the recipe ingredients in half.
****Store in a glass container. For longer lasting granola, you can keep it in your fridge.
*****Swap out different nuts and seeds using what you have on hand at home.
This recipe was created by Jessica Yeager, CNE <–click the pink and come hang out on FB with me!