GRAIN-FREE GRANOLA

Makes 6 cups (1440 ml) of granola Having changed what you eat, you probably miss cereal from time to time. We’re not going to lie: we miss cereal, too. Granola has always been a favorite, but with the traditional variety containing oats, we have to pass it up at the store. The good news is that this recipe tastes just like a granola cereal, and it’s perfect with a bowl of coconut or other milk! Give this recipe a shot; we think you’ll love the nutty and crisp texture of this granola. Once you’re good at making it, mix up the flavors and nuts with ingredients you love. Our boys have really love dried cranberries, but raisins or any variety of dried fruit would work well. Maybe you’d prefer pecans instead of walnuts. Anyway you’d like it, we think you’ll love eating granola again! INGREDIENTS • 1½ C sliced almonds • 1½ C coconut flakes, chopped • 1 C (35°F) walnuts, chopped finely or puréed into a meal • 1 C (35°F) macadamia nuts, chopped finely or puréed into a meal • 1 C (35°F) dried cranberries • ½ C fresh medjool dates, chopped to same size as cranberries • ½ C coconut oil, melted (extra for greasing pan) • 1/3 C (35°F) honey • 2 tsp (10 ml) cinnamon INSTRUCTIONS AND HOW KIDS CAN HELP 1. Preheat oven to 275 degrees 2. Combine almonds, coconut flakes, nuts, and fruit in a bowl. 3. Whisk together oil, honey, and cinnamon. 4. Pour oil-honey mixture over nuts and fruit, then mix. 5. Spread onto a WELL-greased baking sheet. 6. Bake for one hour at 275 degrees, stirring every 15 minutes to prevent burning. 7. Store in airtight container at room temperature for up to several months.

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Grain-free granola replaces the oats with sliced almonds, coconut flakes, walnuts, and macadamias, bound with honey and coconut oil and baked low at 275°F with a stir every 15 minutes. Cranberries and chopped dates go in for chew, so a bowl with coconut milk tastes like real cereal again. One batch makes six cups of crunchy, storable breakfast.

Pro Tips

• Chop the walnuts and macadamias finely or purée them into a meal — those fine bits are what clump the granola into cereal-like clusters.
• Stir every 15 minutes of the hour-long bake; nuts at 275°F go from toasted to burnt between checks.
• Grease the baking sheet WELL — the honey-oil coating caramelises and welds the batch to a bare pan.
• Swaps are welcome: raisins or any dried fruit for the cranberries, pecans for the walnuts — keep the dry-to-wet balance and it bakes the same.
• Cool the granola completely on the sheet before transferring; clusters crisp as they cool and crumble if moved while warm.

Frequently Asked Questions

How do I store grain-free granola?

In an airtight container at room temperature for up to several months. Keep it dry — moisture is the enemy of the crunch.

Why bake at 275°F instead of hotter?

Low and slow toasts the nuts evenly and lets the honey glaze without burning — a hotter oven browns the coconut flakes long before the walnuts crisp.

Is this granola Paleo?

Yes — nuts, coconut, dried fruit, coconut oil, and honey are all Paleo-compliant. Oats in traditional granola were the problem, and they're not here.

Can I substitute the honey?

Maple syrup works measure-for-measure for a slightly rounder, less sweet flavour. You do need a liquid sweetener here to coat and clump — dry sugar won't bind the mix.

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