Grain-Free Cashew Coconut Granola (Added Sugar Free)
A couple of years ago, I decided to do Whole30 and honestly, the toughest change for me was breakfast. I absolutely looove a sweet breakfast of any kind and hardly ever eat eggs or veggies in the morning (unless I'm out for brunch).
grain and sugar free granola | kulaskitchen.com
BUT! I made this granola a few weeks ago and have been loving it, and just realized it's Whole30 complaint (I think…) so I can continue to enjoy it on my morning baked sweet potato or atop my veggie-packed smoothies!
grain and sugar free granola | kulaskitchen.com
This grain-free cashew coconut granola is packed with buttery cashews, huge flakes of sweet coconut and lots of cinnamon for a perfect, not-too-sweet morning treat. I mixed in some cashew butter and coconut oil to bring everything together and it’s so flavourful and delicious.
grain and sugar free granola | kulaskitchen.com
This granola is amazing and I highly encourage you to give it a try, even if you tend to reach for the sugary granolas/cereals in the morning. I promise you can get used to eating something far less sweet and still feel very satisfied - I know I sure do!
Grain-Free Cashew Coconut Granola (Added Sugar Free)
Ingredients
1 cup raw almonds
1 cup raw cashews
1 cup raw pumpkin seeds (sunflower works too)
1 cup coconut flakes
¼ c ground flaxseeds
1 1/2 tsp cinnamon
¼ tsp salt
¼ cup cashew butter
3 tablespoons coconut oil
Method
Preheat your oven to 325 degrees and line a baking sheet. In a large bowl, combine all of your nuts, seeds, cinnamon and salt.
Melt your coconut oil and whisk it with the cashew butter. Pour it over your nut and seed mixture and stir well to evenly coat everything.
Spread granola evenly onto your baking sheet in a thin layer and bake for 20 mins, then gently stir and bake for another 10-15 minutes, watching it closely to make sure it doesn’t burn.
Cool completely for 30 minutes to allow your granola to cool. Leftovers are best stored in a jar in the fridge to keep it crunchy!
Makes 5 cups
