I spend the majority of the fall and winter craving warm foods; yogurt, smoothies, chia pudding, cold cereal, or iced anything just isn’t appealing to me when it’s below freezing outside. And yet, I always crave granola. There’s something about the crunchy, nutty, maple-sweet clusters that call my name year-round. The problem is-other than snacking on it by the handful-my opportunities to enjoy granola are limited once the temps drop outside. 
One day last week I found myself low on oats (the horror!) but overly stocked in the nut department. Essentially, I swapped in coconut flakes for the oats, used up every random package of nuts and seeds in my pantry, and otherwise followed my general granola-baking intuition by drizzling on some maple syrup and olive oil, sprinkling in cinnamon, cardamom, and salt, and baking it low and slow until it was toasty and beautiful. The end result was a grain-free granola that was everything my heart desires: crunchy, perfectly sweet, a little salty, and loaded with nuts. Perfect for snacking by the handful, but equally delicious poured over oatmeal, yogurt, or wherever you’d normally eat granola. 
My first batch was a little too oily, but still delicious; so I tried again, but with a little less oil and precise measurements so I could share the recipe with you. It even got up to a sweltering 40 degrees a few days last week and I ate this grain-less granola over yogurt and overnight oats with some banana slices. 
Oh, and just FYI: I have a new favorite yogurt/granola addition that you need to try out: fresh mint. I’ve been craving mint like crazy lately, and tearing up a few leaves into my yogurt bowl is so fresh and exciting. I’ve also been blending mint up into hot chocolate, and even stuffed a bunch into a jar and covered it with raw honey to make a mint-infused honey to stir into tea. So, yeah, I’m a little bit obsessed right now. If you make this granola, I highly recommend eating it over a bowl of yogurt with some mint…so good. 
If for some reason you CAN’T eat grains (I’m so sad for you!! Grains are my life) this granola is going to make you shout from the rooftops with joy. Seriously, it’s that good. I’m a die-hard granola lover and this nut-based crunchy goodness is giving the oat-based original a run for its money.
Even if you love grains like me, this granola is a must-try. This is the perfect way to use up all the random handfuls of nuts and seeds lingering in your pantry; coconut flakes are nonnegotiable as they imitate the shape and texture of oats, but every other nut or seed can be customized to your preferences. I used pumpkin seeds, pecans, hazelnuts, almonds, and walnuts, but as long as you stick to 2 total cups of chopped nuts/seeds, you’re good. 
I hope you love this grain-free granola as much as I do. If you try it out, let me know! Leave a comment here or take a picture and tag me on Instagram or Facebook. Happy baking, friends!
Grain-Free Maple & Olive Oil Granola
Ingredients
- 2 cups unsweetened coconut flakes
- 2 cups of mixed nuts and seeds*
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1/4 teaspoon salt
- 1/4 cup maple syrup
- 2 Tablespoons olive oil
- 1/2 teaspoon vanilla
Instructions
- 1. Preheat oven to 325 degrees Fahrenheit. Line a sheet pan with parchment paper.
- 2. Roughly chop any whole nuts, then add all ingredients to a bowl and mix well. Pour onto pan, and spread into a thin layer with a spatula.
- 3. Bake for 15-20 minutes, or until golden brown. Let granola cool before breaking into chunks and transferring to an airtight container. Granola keeps at room temperature for a week or more.