Grain Free Maple Cinnamon Granola

Grain Free Granola


Before we went gluten free, I loved to make (and eat!) granola. It was one of the things I craved and really missed on the diet; so I was very happy when my friend, Lori, gave me her delicious recipe that used flaked buckwheat instead of oats (back then, gluten free oats were not readily available.)

A few years later, we had to go grain free. One day, I was scooping up coconut flakes in the health food store when I spotted slivered almonds nearby.

Instantly a light bulb went off; I could substitute the almonds for oats! I brought them home, tried it using my friend’s recipe and discovered they worked perfectly.

grain free granola ingredients

It’s a fairly quick and easy treat to make. All of the ingredients should be available in your regular grocery store.

I’ve made this with all honey before, when my son was on the Specific Carbohydrate Diet, but I prefer the taste of maple syrup.

  • 1 1/4 cups slivered almonds
  • 1/2 cup chopped pecans or walnuts
  • 1/2 cup flaked coconut
  • 1/4 cup pure maple syrup (or honey)
  • 1 Tablespoon honey
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract

Combine the nuts and coconut in a small mixing bowl and set aside.

In a saucepan, over medium heat, combine the syrup, honey and cinnamon. Bring to a boil and cook for one minute, constantly stirring.

Remove from heat, stir in the vanilla. Pour over the nuts/coconut mixture and stir to coat.

Pour into a greased 13×9 inch baking dish and bake at 275 degrees F for 30 to 40 minutes, stirring every ten minutes.

Cool, stirring occasionally to prevent clumping.

Store in an airtight container. After the granola cools, you can add raisins, cranberries or chocolate chips if desired.

Grain Free Maple Cinnamon Granola

 

If you like this recipe, you’ll love my ebook, Naturally Sweet Treats!

Naturally Sweet Treats eBook

 

Be sure to follow me on Pinterest, Instagram, Facebook, or subscribe to my once-a-month newsletter HERE so we can keep in touch!

Tagged , . Bookmark the permalink.

22 Responses to Grain Free Maple Cinnamon Granola

  1. What a great idea to sub the almonds! I love almonds in my granola, I’ve never thought to use them instead of a grain, though! :-)

  2. I love granola but have never tried making my own. This recipe’s flavor combo sound yummy so I just may have to start! P.S. Hope to see some peach pie pockets posted soon :)

    • Jan says:

      I hope you get to try it – it’s super easy and yummy! I’ve been dreaming of peach pie pockets all day… can’t wait to make them! :)

  3. This looks delicious! I love trying new granola recipes. Found you on Seasonal Celebration Sunday!

  4. Pingback: Allergy Free Recipes | Allergy Free Foods

  5. Pingback: Allergy-Free Wednesdays: June 13, 2012 | The Willing Cook

  6. Congratulations! Your granola is one of my favorite features from my Super Link Party! Come on over and grab a feature button! :-)
    http://earning-my-cape.blogspot.com/2012/06/super-link-party-5.html

  7. Jan,

    I see you have a popular recipe here with other features. I’ve selected this recipe as on of my features on AFW this week. I can’t wait to try this grain-free twist. Thank you so much for sharing it! (It is also mentioned on facebook and pinned on pinterest.)

    Michelle

    • Jan says:

      Thank you so much for the feature and sharing Michelle! I hope you enjoy it. :) Thanks for co-hosting such a fabulous blog hop – what a wonderful resource it has been for me!

  8. Pingback: Fox in the Kitchen – Recipe: Quinoa Salad with Buckwheat and Edamame :: MMM (Must-Make-Monday)

  9. Angelia says:

    I just wanted to say “hi”. My Mom (Kathy B.) had mentioned your blog to me a while back after your soap making with the sewing ladies – haha – and I just saw this post featured on wholenewmom….small world! We do not have gluten issues but I love the flaked buckwheat idea and will be trying that out soon.
    Blessings,
    Angie

    • Jan says:

      Wow, it IS a small world! :) I had a great time making soap with the sewing ladies! Your mom is so sweet. :) If you try this with buckwheat flakes, you might want to start with 1 cup instead of 1 1/4 and adjust up according to taste. That’s the amount the original recipe used.
      So good to hear from you!! :)

  10. ML says:

    We’re about to try grain-free, and eggs for breakfast every day just don’t appeal to me. I’m going to try this, but I was wondering how many servings you get from this.

    • Jan says:

      Eggs for breakfast does indeed get old! We just snack on it by the handful instead of eating it for a meal, so I’m not sure of an exact serving size, but one batch fills about a pint jar (16 ounce mason jar) so gives you roughly 2 cups of granola to work with.

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>