Sugar-free Nutty Granola

Sugar-free Nutty Granola

Written by: Anna Walsh
April 26, 2018


HERE has partnered with Anna Walsh, who creates sugar-, gluten- and dairy-free recipes, then posts beautiful photos of them on Instagram at @healthy_living_815. Anna will be posting some of her recipes here every month.

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Granola has always been a favorite breakfast of mine. When I was growing up, my dad would make a big batch while our family was sleeping. It was amazing waking up to the smell of toasted oats and sweet honey. I have taken his place of making granola for our family, although my recipe is a little different than his.

One thing that my dad taught me with making granola is not to be afraid to experiment with different combinations or flavors. Literally, the sky is the limit! So get creative and come up with your own creations! I usually make up a batch on the weekends to be enjoyed by my family and myself on busy mornings when we don’t have time to cook a hot breakfast.

This is a sugar-free, oil-free variation that is crunchy and full of delicious nutty flavors. I love eating it with cashew milk, on top of smoothie bowls, or in yogurt parfaits. Hope you enjoy!

*Fun Fact #1: nuts are loaded with biotin which is one of the building blocks of heathy skin, hair, and nails.

Fun Fact #2: granola can be used as a healthy snack, on top of salads, in a trail mix, or as a ice cream topping for added crunch.

Photo Credit: Anna Walsh
Photo Credit: Anna Walsh

HERE has partnered with Anna Walsh, who creates sugar-, gluten- and dairy-free recipes, then posts beautiful photos of them on Instagram at @healthy_living_815. Anna will be posting some of her recipes here every month.

***

Granola has always been a favorite breakfast of mine. When I was growing up, my dad would make a big batch while our family was sleeping. It was amazing waking up to the smell of toasted oats and sweet honey. I have taken his place of making granola for our family, although my recipe is a little different than his.

One thing that my dad taught me with making granola is not to be afraid to experiment with different combinations or flavors. Literally, the sky is the limit! So get creative and come up with your own creations! I usually make up a batch on the weekends to be enjoyed by my family and myself on busy mornings when we don’t have time to cook a hot breakfast.

This is a sugar-free, oil-free variation that is crunchy and full of delicious nutty flavors. I love eating it with cashew milk, on top of smoothie bowls, or in yogurt parfaits. Hope you enjoy!

*Fun Fact #1: nuts are loaded with biotin which is one of the building blocks of heathy skin, hair, and nails.

Fun Fact #2: granola can be used as a healthy snack, on top of salads, in a trail mix, or as a ice cream topping for added crunch.

Photo Credit: Anna Walsh

Nutty Granola

4 cups whole oats
2 cups unsweetened coconut flakes
1/2 cup sunflower seeds or pepitas
1 cup cooked buckwheat groats
1 cup raisins
1/2 cup dried cranberries
1/8 cup chia seeds
1 cup walnuts
1/2 cup pistachios
1/2 cup cashews
1/2 cup pecans
1 teaspoon salt

In a bowl combine oats, coconut flakes, sunflower seeds, buckwheat groats, raisins, dried cranberries, chia seed, and salt. Set aside.

Photo Credit: Anna Walsh

Date sweetener:

2 cups dates
1 cup tahini or 1 cup almond butter
1 tablespoon vanilla extract

For the sweetener, combine dates, tahini, and vanilla extract in a food processor and process together until smooth and creamy. Add walnuts, pistachios, cashews, and pecans into food processor and pulse together with date pulp until nuts are chopped (about 30 seconds). Spoon into the oat mixture and massage until well combined. Dehydrate at 165 degrees for 8 hours or bake in a low heat oven (250 degrees F) for 1 hour. If baking, stir every 15-20 minutes. Serve with fresh berries and enjoy!

Store granola in an airtight container in the freezer. Lasts for up to 1 month.