Years ago, I started making homemade granola based on a recipe in the Barefoot Contessa cookbook. The recipe called for oats, which at the time was completely fine for me. I ate the granola almost every day for breakfast with a scoop of Stonyfield Farms plain organic yogurt and a splash of orange juice.
When we went grain free, I decided to try editing the recipe to make it without oats. What I discovered was that it tasted just as good, if not better without them! I experimented with several different options, and found this to be the best, though it is super easy to swap up out pecans for cashews or double the almonds and skip the walnuts. For a vegan version, swap out the honey for agave or maple syrup.
Grain Free Pretzel Granola
1 cup whole raw almonds
1 cup whole raw walnuts
1/2 cup raw pecans
1/2 cup raw slivered almonds
1/2 cup sunflower seeds
1/4 cup pumpkin seeds
1/2 cup unsweetened coconut flakes
1/2 cup coconut oil
1/4 cup raw or regular honey
1 tablespoon cinnamon
1/8 teaspoon sea salt
Preheat oven to 300 degrees.
Melt coconut oil and honey until watery.
In a large bowl, mix ground nuts, seeds, coconut, salt and cinnamon. Add honey and coconut oil mixing until well combined.
Place granola on a baking sheet lined with a silicone liner or parchment paper.
Cook for 20 minutes and then stir granola.
Cook for 10 more minutes or until beginning to brown.
Remove from oven and let cool. Break into pieces and store in an airtight container or ziploc bag.
Pour a cup of unsweetened coconut or almond milk overtop and eat like a bowl of cereal, yum!