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by Alea Milham 22 Comments
This gluten-free granola recipe makes a delicious start to your day! Add it to a bowl like cereal and top it with milk or add it to your yogurt to give it some crunch.
This grain-free granola also makes a delicious Keto cereal substitute. It is a sugar-free, low-carb granola recipe that fits a variety of dietary needs, so if you are looking for an easy grab and go Keto diet breakfast idea, this will work.Despite the fact that it doesn’t have sugar or grains, the cinnamon and vanilla ensure this low-carb breakfast cereal has lots of flavor!
Filled with nuts and seeds, this gluten-free cinnamon granola makes a tasty and filling afternoon snack.
We usedSwerveandHonest Maple Pecan Syrupto create a sugar-free granola recipe and almond flour to keep it grain-free. If you also avoid dairy, use coconut oil, to ensure your batch is dairy-free as well.
Gluten-Free Granola Recipe
Ingredients:
- ½ cup sliced almonds
- ½ cup chopped pecans
- ½ cup chopped walnuts
- ⅓ cup raw pumpkin seeds
- ½ cup unsweetened shredded coconut
- 4 tablespoons chia seeds
- 3 tablespoons almond flour
- 1 tablespoonErythritol or another sugar-free sweetener like Swerve
- 2 tablespoons coconut oil, butter, or ghee, melted
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 tablespoons sugar-free syrup (we used Honest Maple Pecan Syrup)
Instructions:
- Preheat the oven to 300 degrees.
- In a large mixing bowl, combine the unsweetened shredded coconut, sliced almonds, chopped pecans, and chopped walnuts.
- Add in pumpkin seeds, chia seeds, almond flour, cinnamon, and erythritol. If you wish to use a different keto-friendly sweetener, you can swap them out without an issue. Stir the ingredients to combine them well.
- Mix in 1 teaspoon of vanilla.
- Pour the melted butter over the top of the granola, and stir to combine.
- Stir in 2 tablespoons of a keto-friendly sugar-free syrup. Be sure to check the label and find a sugar free syrup with a low number of carbs.
- Place the granola in a flat single layer spread out on a parchment paper-lined baking sheet.
- Bake the granola for 10-15 minutes until it is crispy and toasted. Do not overcook, or your granola will taste burnt.
- Let the granola cool down, and then break apart any large pieces. Store any unused granola in the fridge in an air-tight container.
Printable Recipe for Gluten-Free Granola
Gluten-Free Granola
This Gluten-free granola is grain-free, sugar-free, and low-carb making it a healthy start to your day.
Course Breakfast
Cuisine American
Keyword Gluten-Free Granola
Prep Time 5 minutes minutes
Cook Time 15 minutes minutes
Total Time 20 minutes minutes
Ingredients
- ½ cup Sliced almonds
- ½ cup Chopped pecans
- ½ cup Chopped walnuts
- ⅓ cup Raw pumpkin seeds
- ½ cup Unsweetened shredded coconut
- 4 tablespoons Chia seeds
- 3 tablespoons Almond flour
- 1 tablespoon Erythritol or other keto friendly sweetener
- 2 tablespoons Butter melted
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
- 2 tablespoons Keto friendly sugar-free syrup we used Honest Maple Pecan Syrup
Instructions
Preheat the oven to 300 degrees.
In a large mixing bowl, combine the unsweetened shredded coconut, sliced almonds, chopped pecans, and chopped walnuts.
Add in pumpkin seeds, chia seeds, almond flour, cinnamon, and erythritol. If you wish to use a different keto-friendly sweetener, you can swap them out without an issue. Stir the ingredients to combine them well.
Mix in 1 teaspoon of vanilla.
Pour the melted butter over the top of the granola, and stir to combine.
Stir in 2 tablespoons of a keto-friendly sugar-free syrup. Be sure to check the label and find a sugar free syrup with a low number of carbs.
Place the granola in a flat single layer spread out on a parchment paper-lined baking sheet.
Bake the granola for 10-15 minutes until it is crispy and toasted. Do not overcook, or your granola will taste burnt.
Let the granola cool down, and then break apart any large pieces. Store any unused granola in the fridge in an air-tight container.
About Alea Milham
Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.
Comments
Kim says
Does it have to be refrigerated or just in air tight container? I’ve never seen granola in the fridge.
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Roberta says
What’s the function of the almond flour in the recipe? I’va only seen recipes for granola that dind’t include any flour until now, so I was wondering what could be the difference between using it rather than not. And about the sugar-frre syrup: caould I skip it if I don’t have any on hand…?
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JJ says
I found nutrition info for a low carb, grain and gluten-free granola. Should be a good guide.
Serving size 1/4 cup (50g)
287 calories
15g total carbs
6g dietary fiber
8g net carbs
8g sugars
6g protein.Hope this helps.
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Lisa says
What about the macros? Am I missing it?
Reply
Doris says
This is so delicious! I have made it four times and love it.
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