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Coconut Hemp Seed Granola (Grain-Free, Gluten-Free)

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This nut-free, gluten-free, and grain-free Coconut Hemp Seed Granola is a much healthier alternative to the store-bought sugar-loaded version. It’s lightly sweetened with pure maple syrup and includes a variety of nourishing seeds and coconut flakes. Feel free to play around with the ingredients and substitute with nuts if you wish.

Is there anyone out there who doesn’t love granola? I can’t imagine anyone not enjoying the sweet and crunchy texture it adds to foods! I used to avoid it for the longest time since all the products I found at the store were loaded with refined sugar, vegetable oils, and preservatives. The day I realized how easy it was to make my own healthy version was one of the happiest days of my life!

I created this recipe mainly for those dealing with digestive issues or food sensitivities. I was on a strict gut-healing protocol, avoiding nuts and grains, a few years back, so I can totally relate to all the struggles that come with such restrictions. Coconut products and seeds were my go-to’s whenever I wanted something sweet and crunchy. So I’m using them as the main ingredients in this chunky, delicious, and nutritious granola.

I used a combination of unsweetened coconut flakes, hemp hearts (shelled hemp seeds), pumpkin seeds, sunflower seeds, sesame seeds, and chia seeds as the base. If you don’t have any issues with nuts, feel free to substitute some of the seeds with them. As long as you keep the total amount of seeds or nuts the same, your granola should come out okay.

Further Food Nutritionist Commentary:

A grain-free diet may reduce inflammation, aid weight loss, and improve digestion and blood sugar levels. It may also promote mental health and alleviate pain in people with fibromyalgia or endometriosis.

By Anna Lee

Coconut Hemp Seed Granola (Grain-Free, Gluten-Free)

  • Prep Time:10 Minutes
  • Cook Time:25 Minutes
  • Servings: 6 cups

Ingredients

3 cups unsweetened coconut flakes

1 cup hemp hearts

1 cup raw pumpkin seeds

1/2 cup raw sunflower seeds

1/2 cup sesame seeds

4 tablespoons chia seeds

1 1/2 teaspoons ground cinnamon

1/4 teaspoon unrefined sea salt

1 teaspoon vanilla extract

1/3 cup pure maple syrup

3 tablespoons coconut oil, melted

Instructions

  1. Preheat oven to 300 F/150 C and line a baking dish with parchment paper.
  2. Add the dry ingredients to a large bowl and toss to evenly coat the coconut and seeds with spices.
  3. Pour in the vanilla, maple syrup, and coconut oil and stir to combine. Spread mixture evenly on the lined baking dish and place in the oven.
  4. Bake for about 25 minutes until crisp and golden-brown around the edges, turning the dish half-way for even cooking.
  5. Let it cool completely before breaking it up into clusters. Store in an airtight container in the pantry for a few weeks or in the freezer for months.
Preheat oven to 300 F/150 C and line a baking dish with parchment paper. Add the dry ingredients to a large bowl and toss to evenly coat the coconut and seeds with spices. Pour in the vanilla, maple syrup, and coconut oil and stir to combine. Spread mixture evenly on the lined baking dish and place in the oven. Bake for about 25 minutes until crisp and golden-brown around the edges, turning the dish half-way for even cooking. Let it cool completely before breaking it up into clusters. Store in an airtight container in the pantry for a few weeks or in the freezer for months.

Nutrition Information

Per Cup:  Calories: 510; Total Fat: 44 g; Saturated Fat: 21 g; Monounsaturated Fat: 3 g; Polyunsaturated Fat: 4 g; Cholesterol: 0 mg; Sodium: 117 mg; Potassium: 670 mg; Carbohydrate: 16 g;  Fiber: 11 g; Sugar: 5 g; Protein: 15 g

Nutrition Bonus:

Vitamin C: 0%; Vitamin A: 5%; Iron: 30%; Calcium: 19%;

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