Chunky, grain-free granola with hints of cinnamon and vanilla that’s blood sugar-balancing and delicious!
The last recipe I shared for my sugar free Spiced Almond Butter Fudge was such a hit, I’m keeping the no sugar theme going with this delicious granola! As I mentioned in the fudge post, I’ve seen and heard a lot of talk about wanting to reduce sugar intake for the New Year. Keeping in mind that everything should be enjoyed in moderation, I do think reducing overall sugar intake can be a great step towards a healthier lifestyle and feeling better. Read more about why (how sugar is digested, the connection between sugar and hormones, etc.) in my Spiced Almond Butter Fudge post!
Now, on to the granola! Despite being sugar free, this granola is absolutely delicious. It is definitely less sweet than anything store bought, which I love because I can add it on top of smoothies or yogurt bowls without things becoming overly sweet.
The natural sweetness of the roasted nuts coated in cinnamon and vanilla creates such a great flavor that pairs well with just about everything! It also makes for the best snack straight out of the jar, and with no added sugar, will help keep your blood sugar in balance, leaving you satisfied.
There are a few keys to getting this granola so chunky. First, the recipe calls for 1/2 of a flax egg, which helps to bind the nuts and seeds together as they bake. It’s also important to pack the granola mixture together into a thin, single layer when it bakes, then let it cool completely so you can break it into chunks. Your kitchen will likely smell delicious as it bakes, but it’s worth waiting for the granola to fully cool when it’s out of the oven before digging in! I also recommend storing this (and all granola) in the fridge because it keeps it extra crunchy!
I’ve been teasing this recipe forever, so I’m so excited to finally be sharing it! I hope you love it as much as I do. Remember to tag me on Instagram or comment below if you try it out!
- ½ cup slivered almonds
- ½ cup cashews
- 2 tbsp pumpkin seeds
- 2 tbsp sunflower seeds
- 2 tbsp almond flour
- 2 tsp cinnamon
- 1 tsp vanilla extract
- 2 tbsp coconut oil, melted
- 1 tbsp almond butter
- 1½ tsp ground flaxseed
- 1 tbsp + 1½ tsp water
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- Mix the ground flaxseed and water in a small bowl and set aside to thicken for at least 5 minutes.
- Roughly chop all of the nuts and seeds. You want everything to be broken into pieces, with some bigger chunks remaining.
- Combine all of the dry ingredients in a mixing bowl and stir until everything is combined.
- Whisk together the coconut oil, almond butter, vanilla, and flax egg in a small bowl, then add to the dry ingredients and mix until well combined.
- Transfer the mixture to the parchment lined baking sheet and spread into a single, thin layer. Make sure it is packed together enough that it will bake as one large piece.
- Bake at 350 for 15-18 minutes, until golden brown. Let cool completely before breaking into large chunks. Store in an airtight container in the fridge for best consistency!