Many people have made the shift to a grain-free diet after they realize their food allergies and sensitives have been attributed to their consumptions of grains. As a result, the need for grain-free recipes has increased, making this kind of granola recipe more popular than ever.
We believe that even if you’re not quitting grains, you’ll love this grain-free granola recipe because of just how tasty it is. The mix of coconut flakes, pecans, and almonds with the chia seeds and pumpkin seeds makes this a flavorful, crunchy granola that is absolutely irresistible.
Once you combine the nuts and seeds together, they’re coated in maple syrup, coconut oil, vanilla, and cinnamon for sweetness and fragrance, giving this grain-free granola its tantalizing touch.
We love adding this paleo granola recipe to a bowl of oatmeal for a deliciously sweet and crunchy topping. We’ve also had a handful of this grain-free granola with a glass of almond milk for a hearty snack.
For the best results, we recommend cooling the granola completely before storing it in a ziplock bag or airtight container. The granola should stay fresh for 3 to 4 days at room temperature.