I had heard about grain free granola and thought, “there is no way granola without oats can be delicious.” I also knew I had to experiment to see for myself. Boy, was I wrong. And boy was I excited when it turned out A-MAZINGLY tasty.
So super crunchy. Perfectly sweetened. Deliciously cinnamony.
Major bonus is that it makes your house (or cottage, where I made mine!) smell like heaven on earth.
I found the recipe on My New Roots, but added in coconut butter for half of the coconut oil to boost the fiber as well as decreased the maple syrup a bit.
I enjoyed it as a topping on coconut chia puddings at the cottage along with fresh fruit and coconut butter. It would also be great on smoothie bowls, nice cream sundaes, muffins, & fancy toasts.
COCONUT CHIA PUDDING WITH SUPER CRUNCHY GRAIN-FREE GRANOLA
Makes 4 cups/1 L of granola, and 4 servings of coconut chia pudding with lots of leftover granola! // Vegan, Paleo, Refined Sugar-Free, Gluten Free, Dairy Free
1 can (14oz or 400ml) light coconut milk
1/4 cup + 1 Tbs (63g) chia seeds
1/2 (2.5ml) tsp vanilla
1 Tbs (15ml) maple syrup (optional!)
1 cup (140g) raw almonds (sub with pumpkin seeds if wanting nut-free) (I did use activated almonds, but you don’t have to)
1 cup (130g) shelled raw sunflower seeds
1/2 cup (45g) unsweetened shredded coconut
1/2 cup (25g) large flake coconut
1 1/2 (19g) Tbs chia seeds
1/2 (7.5ml) Tbs ground cinnamon
1/4 tsp salt
2 Tbs (30ml) maple syrup
1 Tbs (15ml) coconut oil, melted
1 Tbs (15ml) coconut butter, melted
1/2 tsp (2.5ml) vanilla extract
Coconut chia pudding: The evening before your breakfast, in a small-medium glass bowl, whisk together coconut milk, chia seeds, vanilla, and maple syrup if using. Cover with plastic wrap or simply another plate and put in fridge overnight or for at least 3 hours. Stir before use.
Granola: Preheat oven to 300°F / 150°C. Line a large baking sheet with parchment paper for easy clean up!
Chop almonds/pumpkin seeds with a sharp knife or add them to your food processor and pulse to roughly chop. Add sunflower seeds and pulse to chop, until all nuts and seeds are about the same size.
Pour the chopped nuts and seeds into a large mixing bowl. Add the coconut, chia seeds, cinnamon, & salt. Pour in the maple syrup, coconut oil, coconut butter, and vanilla extract. Mix well to coat. Spread the mixture out evenly onto the lined baking sheet.
Bake for 30-35 minutes, stirring a couple times at the 15-minute mark. The granola is ready when it is golden and fragrant. It will crisp up even more as it cools outside the oven.
Putting the bowl together: Make sure to stir chia pudding. Scoop into bowls and top with granola, fresh berries, coconut butter, bee pollen, or a drizzle of maple syrup, really whatever your heart desires!
Once granola is fully cooled store in an airtight glass container at room temperature for up to one month.
Share your creations on Instagram by tagging @foodyfirst and using the hashtag #foodyfirst so I can see!
* Recipe heavily inspired by My New Roots