A grain free, nutrient packed, crunchy homemade granola muesli is paleo, gluten free and a great egg free breakfast option.
Enjoy as is, with dairy free milk, with fresh berries, grated apple or straight from the jar as a yummy snack.
Did you know, many brands of store bought, pre-packed granola contain gluten, refined sugars and preservative filled dried fruit?
Making your own granola muesli is not only fun and delicious but a great way to control your own ingredients and level of sweetness whilst omitting potentially health-hindering ingredients.
If you can’t tolerate nuts there are nut free substitutions below the recipe.

Nourish 101:

  • This granola recipe is low-carb and rich in healthy fats and protein providing your body with a satiating and metabolism boosting start to the day.
  • Including nuts, seeds and coconut into your diet helps to keep you fuller for longer and reduce carbohydrate cravings.
  • Nuts are also high in vitamins and minerals and promote glowing skin and happy hormones.
  • Nuts and seeds can also help to promote healthy cholesterol levels whilst keeping your blood sugar levels stable.
  • Coconut oil and cinnamon not only adds great flavour but has nutritional benefits too. These ingredients help to reduce sugar cravings and support healthy insulin production.

Paleo Granola

A grain free, nutrient packed, crunchy homemade granola muesli is paleo, gluten free and a great egg free breakfast option.
Enjoy as is, with dairy free milk, with fresh berries, grated apple or straight from the jar as a yummy snack.
Keyword Corn Free, Dairy Free, Egg Free, Fructose Free, Gluten Free, Grain Free, Paleo, Peanut Free, Preservative Free, Processed Sugar Free, Soy Free, Vegan, Vegetarian, Yeast Free
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 8

Ingredients

Instructions

  • Pre-heat fan-forced oven to 150C. 
  • In a large mixing bowl mix together nuts, pumpkin seeds and sunflower seeds. 
  • In a small bowl combine maple syrup with melted coconut oil. Pour into bowl of mixed nuts and seeds and stir, ensuring dry ingredients are well coated. 
  • Add cinnamon and vanilla powder and mix well. 
  • Add coconut flakes and stir through. 
  • Spread mixture evenly onto a tray lined with baking paper. Bake in oven for 10 -12 minutes or until lightly golden. Check after 6 - 8 minutes to ensure muesli is not burning and gently mix around if needed. You can also bake in 2 smaller batches. 
  • Remove from oven and allow to cool. 
  • Store in an airtight container in a cool, dry place. 

Notes

Serving Suggestions:
  • Serve with with a dollop of coconut yoghurt or as a cereal with unsweetened almond milk, coconut milk or even coconut water.
  • Top with your choice of fresh fruit such as berries, chopped kiwi, pear, banana or apple.
Make it Personal:
  • Choose a selection of your favourite nuts. Each time you make this granola try a different combination. I typically use a combination of 1/2 cup walnuts, 1/2 cup almonds, 1/2 cup brazil nuts and 1/2 cup macadamia nuts. You can also use pecans, hazelnuts or cashews.
  • You can also swap maple syrup for honey or rice malt syrup.
    If you prefer yours without any natural sugars you can omit.
Recipe Tips:
  • Using ‘extra virgin’ coconut oil in this recipe will give an extra hint of delicious coconut flavour.
  • Be careful not to burn your granola. Make sure you check the batch regularly in the oven and mix around as needed.
  • By adding the wet ingredients of coconut oil and maple syrup to the dry ingredients will help the cinnamon and vanilla to coat the nuts and seeds well.
    *Activating your nuts and seeds will improve their digestibility as well as increase your body's ability to absorb their vitamins and minerals.
Sensitive to Nuts?
  • Substitute nuts for 1 cup sunflower seeds and an additional 1/2 cup pumpkin seeds + 1/2 cup coconut flakes. Alternatively make your own combination of sunflower seeds, pumpkin seeds, coconut flakes and sesame seeds, flaxseeds or chia seeds.
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Casey-Lee Lyons

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