Diabetes-Friendly Recipes
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Grain-free Granola

Here's a good-for-you (and your blood sugar) grain-free breakfast option developed by Aimee Frantzen, the "Diabetic Foodie". Don't miss Aimee's blog, "In Search of a Quick, Grain-free Breakfast."

Servings: 30
Prep time:
Cook time:
Total: 31 minutes

Ingredients

  • 1 cup raw, blanched, slivered almonds
  • 1 Tbs chia seeds
  • 2 Tbs warm water
  • ½ cup honey
  • 2 Tbs coconut oil
  • 2 Tbs unsweetened almond butter
  • ¾ cup raw pepitas
  • ¾ cup raw sunflower seeds
  • 2 Tbs sesame seeds
  • ½ cup hemp seeds
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 1 Tbs ground cinnamon
  • 1 cup unsweetened coconut flakes

Directions

  1. Preheat the oven to 350 degrees.
  2. Begin by mixing the warm water and chia seeds in a small bowl and set it off to the side. This will give the chia some time to become gelatinous making it easier to mix in later.
  3. Over medium heat on the stove combine the honey, coconut oil, vanilla extract, and almond butter, stirring occasionally. Combined over heat for just a few minutes, these will become a thin liquid.
  4. Combine all the other ingredients in a large bowl. Pour the warm liquid in and mix with a large spatula to combine everything.
  5. Once combined, pour the ingredients onto a cookie sheet lined with parchment paper. Using the spatula, spread the granola mixture out into a thin layer.
  6. Bake for 8 minutes, stir, and then continue baking for another 8 minutes until the granola is golden brown.
  7. Once golden brown, remove from the oven and allow to cool before using your hands or a spatula to break up the sheet of granola.

Recipe yields 30 servings (1/2 cup each). Store granola in an airtight container. It will keep for several months.

Click here for more of Aimee's blog, The Diabetic Foodie

Nutrition Information

Per serving: 170 calories, 12.6 grams fat, 3 grams fiber, 0 mg cholesterol, 108 mg sodium, 11 grams carbohydrates, 5 grams protein.

 

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