Maple Cinnamon Grain-Free Granola

Grain-Free Granola by My New Roots

Cruising the health food store a few months back, I happened upon a bag of locally made, grain-free granola that really spoke to me. Something about its un-designed packaging, its minimalistic ingredients and flagrant chunks flirting with me through the cellophane window, begged me to take it home. The $15 price tag begged me to leave it on the shelf. So I went and perused the tea section, while spiritually distracted by the promise of crunchy sunflower seed clusters and juicy raisins. I went back. I picked up the bag and walked swiftly to the cash register so that I wouldn’t change my mind on the way there. I bought it, ran home, tore open that bag and sat gorging myself on handful after handful of total luxury granola bliss. I did again the next week. And the following week too. It took about five rounds of $15 granola before I realized, firstly, how insane it was that I, Sarah Britton, would spend such a preposterous amount of money on something like breakfast cereal, and second, that I wouldn’t just figure out how to make it myself.

Grain-Free Granola by My New Roots

Grain-free granola is nothing new, but nothing I’d ever tried making before since I love grains so very much. But as I tend to enjoy grain-centric breakfasts, pouring a bunch of mostly-oat granola on top of mostly-oat porridge seemed like oat overkill, ya know? It didn’t take long to perfect this recipe and secure its place as a rotating staple in my household. I eat it on all kinds of things besides porridge too. It’s great on top of chia pudding, smoothie bowls, chopped fruit, coconut yogurt, waffles and pancakes, and ice cream (the healthy kind, of course). And like all other granolas, this stuff is pretty addictive. I’m warning you.

Grain-Free Granola by My New Roots

This recipe is excitingly versatile, so don’t get too caught up on the ingredients themselves – instead think of them as inspiration. If you’re allergic to nuts, or you simply want to cut down on the cost of this recipe, simply swap out the nuts for more seeds. You can also replace the coconut if you’re so inclined, use another spice instead of cinnamon, honey instead of maple syrup…you get the idea. Just make sure that whatever you choose to alter is substituted with the same amount of something else. If you dig dried fruit, chop up a bunch and add it to the mix after it’s cooled down. Apricots, figs, mulberries, and raisins are some of my favourites with this mix.   

Grain-Free Granola by My New Roots

 

This recipe was included in my online video series, Healthy Kickstart, that I produced with my friends over at Cody! If you’d like to see me making this recipe in the flesh, and the many other breakfast delights (such as the Grab-and-Go Carrot Bread below), click here. I had such a blast with this series, as I feel passionate about helping you to create mornings that are as delicious, vibrant and easy as possible! I hope you all enjoy.

carrotbreadBLOG

Deep gratitude for all of your ongoing support of My New Roots!

In light,
Sarah B

Show me your Maple Cinnamon Grain-free Granola on Instagram: #MNRgrainfreegranola

76 comments

  1. Pingback: Recipe Rolodex: Eating One Part Plant This Week | Jessica Murnane
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  3. jual body slim herbal

    I’ve been making homemade granola for decades. Early on, I would use oil to thin the sweetener (usually honey) and help distribute it among the grains and seeds, but many years ago, I found the added fat completely unnecessary. Sweetener such as maple syrup or agave will distribute just fine without any help, and honey can be heated first to reduce its viscosity.

  4. Chloe

    Yumm, what a delicious recipe! I will definitely be giving this one a try. I found the gluten-free and paleo resources on natmed.com.au really useful along with where to find organic produce!

  5. Elizabeth

    This looks great. One of my goals is to inspire equestrians to eat better before they go to a show. And to also give them healthy things to snack on while they are there. I am going to post this on my FB page. Thanks!

  6. Stasia

    With all the sunflower seeds (I used pumpkin too) and coconut, it tastes a little bit like a destructed sunflower sesame brittle from your book, and I love it! I’ve been eating over your raspberry ripple buckwheat porridge, overnight oats, and of course by the handful. 🙂

  7. Ashleigh

    Yum! I feel that buying that bag and going home to stuff your face is something that I would guilty do…and enjoy it haha! I am typically an oatmeal morning person, but this seems like the perfect alternative to a dessert for me!! I love this recipe and can’t wait to try it!! 🙂

  8. Barb

    The New York Times recently had an article positing that granola with Its fat and sweeteners, is a dessert, not a healthy breakfast. I prefer your soaked porridge or muesli. One can roast muesli ingredients without adding fat and sugar. The roasting process makes It a little sweeter.

  9. Alex

    I love how all the ingredients get processed down to the same size. That’s probably one of the reasons why the granola turns out so uniformly golden brown and crispy 🙂

  10. Ineke

    I made this for today´s brunch with friends and it turned out wonderful. I think this will be a regular staple in my kitchen from now on. Thanks for the recipe! 🙂

  11. Linda

    Insanely good. Despite misreading the instructions and setting the oven to 350F instead of 300 (yes, I really do need to use my reading glasses), it was delicious. I dialed the oven down after the first 15 minutes, and although the granola was perhaps overly toasted, that didn’t ruin its addictive, caramel, crunchy yummyness. I used cashews instead of hazelnuts but otherwise followed the recipe exactly.

  12. Cassie

    Grain free granola is absolutely DELICIOUS. One of my favorite kinds of granola! Your recipe looks absolutely magical! The colors of the granola go so well with your yogurt!

  13. Laura

    I do the oat granola on top of overnight oats/porridge thing too, and a tiny part of me is like “C’mon Laura, what even is this?” Making this so soon! Hugs and summer love, lady 🙂

  14. Sallydavis

    Hey,
    Great article,,, well, last Sunday I also made granola softy. But, In liquid form, and really, It was so delicious
    You can also mix some dried fruit in your granola such as dried cherries, cranberries, raisins, or sliced dried apricots, you’re better off not baking it, which will dry the fruit out. Instead, stir the fruit into the hot granola right after you pull it out of the oven. Let the whole thing cool completely before digging in or transferring to a jar, and store in your (no longer naked) pantry.

  15. Dawn

    I don’t know why I never thought of making it without the grain. Definitely will try this one. Thank you. Cody looks interesting, so much yoga!

  16. Agnes {Cashew Kitchen}

    Definitely need to try this granola! I almost always make my own but now I’m starting to get a little tired of my very oaty one. Can totally relate to the pouring of mostly-oat granola on top of mostly oat-porridge. Everyday situation over here, haha. Sometimes I wish I had something that was more like tasty sprinkles (which is exactly what this recipe seems to be! perfect!). Thanks for always sharing what I’m subconsciously craving 😉

    <3

  17. Taryn

    Sarah this looks absolutely divine! Thank you for being a constant source of light and inspiration in the foodie world! Cannot wait to try this recipe!

  18. Clémentine

    Sarah, this must be a sign… I just ran out of the chunky choco buckwheat granola this weekend and was quite keen in trying a new granola recipe! The grain-free granola recipe from Elenore was already eyeing me up… Might create a mix of both!

    And I must admit that I’ve also been the one giving into these expensive grain-free granola from the health food store when I arrived in Berlin almost a year ago… Well I needed comfort food, ya’know!… Or just an excuse for indulging myself with this pricy healthy sweet treat 😉

    Take care and enjoy summer time!

  19. daniela

    I can relate to that! I had several bags of that 15$ a bag grain free granola! Addictive! Thanks for the recipe!

  20. Liz

    I’ve been making homemade granola for decades. Early on, I would use oil to thin the sweetener (usually honey) and help distribute it among the grains and seeds, but many years ago, I found the added fat completely unnecessary. Sweetener such as maple syrup or agave will distribute just fine without any help, and honey can be heated first to reduce its viscosity.

  21. Jessie Snyder | Faring Well

    Isn’t grain free granola the neatest!? To me it means I get too have granola plus another meal involving oats during the day and not feel like I’m doubling up 😉 WIN! This is gorgeous too, Sarah. Happy summer-y week to you <3

  22. katie

    looks so yummy…especially in your beautiful dishes!
    I’d love to know what style they are and if they’re available in the States!

  23. Allyson

    Oh, I bet this would be absolutely incredible with dried figs. This may be the first recipe I’ve seen with chia seeds that aren’t soaked– which means that if I wasn’t already going to try it, I would have to now.

  24. valentina | sweet kabocha

    I love granola and trying new ways to make it healthier. I also made a grain free version using lentils – for my cookbook – and I loved it!
    By the way, “I picked up the bag and walked swiftly to the cash register so that I wouldn’t change my mind on the way there” : I know so well the situation 😛

  25. Medha

    I love grain free granolas and nutty ones are just the best! Totally feel the ‘grains on grains’ thing, as I love grain centric meals as well, and often switch things up to balance them out.

  26. Kristen

    I have been dreaming of a recipe like this for months! Thanks for another great recipe Sarah! As always, it’s right on the mark ?

  27. Carolyn

    If I didn’t make your chocolate buckwheat granola yesterday, I’d be making this right now! It’s definitely next on my list!

  28. Susan

    I would submit to you that technically speaking this is not GRANola, since it has no grain… (sorry, just being a smart-alec there.) It does sound wonderful, and definitely like a recipe one can play around with. Since I never put granola on things like oatmeal, I could see adding a few oats to this, or maybe some buckwheat. I like my granola on fruit & chocolate yogurt bowls, and on smoothie bowls or açai bowls.

  29. Claire

    Good Morning Sarah!
    Should one soak the nuts when using them in this recipe ?
    Thank you for sharing all your “deliciously healthy” recipes; I have followed your site for many years and have enjoy so many wonderful recipes.I was so pleased with your cookbook.
    Greetings and “merci” from northern Ontario.

    • Sarah Britton

      Hi Claire!

      I’m on my way to Ontario next week! Can’t wait.
      To answer your question, you can definitely soak the nuts and seeds first, but it takes a lot longer to cook and the flavour will be slightly diluted (I tried this method and just wasn’t as happy with it). BUT…it will be better for your digestion of course. Up to you!

      All my best,
      Sarah B

  30. Lynn | The Road to Honey

    $15 for granola!! I think that you just might need to enter into the granola making business. But until that happens. . .I sure am glad that you cracked the code on this gorgeous granola. I have been trying to adapt a more paleo-like diet, so it’s been a while since I’ve had granola; however, I’, loving this nutty, seedy version. The problem is I would probably gorge on the entire batch in one sitting.

  31. DDuffy

    Hmm – I have to hide granola from my kids too – love that you can swap out ingredients, make sit easy to mix it up from time to tie to, different for different seasons, fruit availability etc.
    Thank you!

  32. Jonna

    Hi Sarah! Thanks for a brilliant recipe! A Quick question, is it unnecessary to soak the nuts and seeds?
    Lots of love
    Jonna

    • Sarah Britton

      Hi Jonna,

      You can definitely soak the ingredients first, but it takes a lot longer to cook and the flavour will be slightly diluted (I tried this method and just wasn’t as happy with it). BUT…it will be better for your digestion of course. Up to you!

      All my best,
      Sarah B

  33. Amber

    This just looks insanely delicious Sarah, and I’m sure if it were in my house it would be gone in a flash! Once I’ve had one handful of granola I find it very hard to stop! Especially a deliciously nutty one. Mmmm, now you’ve got me craving granola!

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