Stop the presses. A granola with zero oats, millet, barley, quinoa, grains of any kind? This is the stuff our dreams are made of. We’re not averse to grains in the least (see our quinoa bowl obsession here for proof), but many of us find we feel more vibrant when we’re keeping them to a minimum.
Grain-free recipes like this one by Tieghan Gerard from Half Baked Harvest are just the kind of thing we need more of: crunchy, snacky goodness we can eat by the handful that makes reaching into the cereal box (or popcorn bowl, or chip bag, or cracker box) but a distant memory. Tieghan’s granola isn’t just grain-free, it’s infused with literally everything: pepitas, pistachios, goji berries, cacao, maple, vanilla, even ground coffee (and that’s just a short list!). Trust us when we say you won’t even miss that cereal box…
Coffee + Coconut Grain-Free Granola
1 cup raw unsweetened coconut
1 cup raw pepitas
½ cup raw pistachios
½ cup raw almonds
½ cup raw cashews
½ cup raw sunflower seeds
½ cup raw sesame seeds
½ cup cacao nibs
½ cup pure maple syrup
¼ cup coconut oil
pinch of sea salt
1 Tbsp instant coffee granules (optional)
2 tsp vanilla bean paste
½ cup goji berries
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
To the baking sheet, add the pepitas, coconut, pistachios, almonds, cashews, sunflower seeds, sesame seeds and cacao nibs.
In a small sauce pan, melt together the maple syrup and coconut. Once melted, stir in the salt, instant coffee granules and vanilla, and remove from heat. Pour the mixture over the granola mix and toss well to evenly mix the ingredients.
Bake for 25-30 minutes, stirring 1 to 2 times throughout cooking. The granola is done when the nuts and seeds smell toasted and are golden brown.
Allow the granola to cool completely before breaking it up into clusters. Store in an airtight container for up to two weeks.