So, granola – I love granola, but haven’t eaten it in so, so long! Too many carbs, too much sugar….But, I needed some new breakfast options. You see, I’m eating plant-based. Why, you ask? Well, I’m trying to avoid a statin prescription, trying to lose more weight, and trying to reverse my type-II diabetes. The hardest part? Giving up the cream in my coffee, but I’ve done it. No dairy for the past 15 days – I began tapering myself off in December.
The transition has been smooth, for the most part, with breakfast being my Achilles heel. No eggs, no cheese, and remember, no gluten. Oh, and I watch my carb intake. Yes, I’m attempting to do this while keeping my carbs low. Not ketogenically low, but lower than the average American eater. After searching for some alternatives, I saw many grain-free granola recipes. I thought, why not?
Here’s the great thing about the recipe, if you’re not eating low-carb, just substitute real honey for my sugar-free honey, oatmeal for the TVP, and toss in some dried fruit. As much as I wanted to add dried fruit, I didn’t have any no-sugar added blueberries or cranberries.
The husband likes the granola, but would prefer it in bar form. I love it! I’ve been a happy plant-eater every morning, eating a bowl of granola and unsweetened almond milk for breakfast.
Grain-free Granola, my way
2 cups pecans, coarsely chopped
2 cup slivered almonds
1 cup unsweetened coconut flakes
1 cup TVP, optional (do not rehydrate)
1/3 cup coconut oil, melted
1/2 cup Swerve or Xylitol *
1 teaspoon vanilla extract
1/2 teaspoon maple extract
1 tablespoon chia seeds mixed with 3 tablespoons water
1/2 – 1 teaspoon salt or to taste
Preheat oven to 300 degrees.
Line a cookie sheet with parchment paper; set aside.
Combine the chia seeds and water in a small bowl; stir and set aside for 10-15 minutes.
Combine melted coconut oil with the honey or sugar-free syrup, cinnamon, vanilla extract, maple extract, chia gel, and salt – stir well.
Add remaining ingredients, one at a time, mixing well after each addition.
Once the ingredients are all well-moistened, spread onto prepared pan.
Place in oven or 30 minutes, remove, toss with a spatula, and return to oven, tossing every 15 minutes until desired color is achieved. This took about an hour for me.
Allow to cool before storing in a sealed container.
Keeps for a week in the pantry, longer if kept in the refrigerator.
*Dog owners be aware!
***If you’re adding dried fruit, do so after you remove the granola from the oven.