JP's Grain Free Granola with Hemp Milk and Blueberries Process Almonds Process Sunflower Seeds Process Pumpkin Seeds Combine, nuts, seeds, and coconut flakes Coconut Nectar, Coconut Oil, Salt, and Vanilla Bean Powder mixed Pour liquid ingredients over nut mixture Stir until well coated Spread evenly on baking sheet lined with parchment paper Stir every 15 minutes

   JP wanted to have cereal one day, but unfortunately all my raw granola is made with buckwheat, aka not grain-free, so I grabbed a bag of “Paleo Granola” for him at Real Foods Market.  He really liked it and ate it up in 3 days. For such a few amount of servings it was rather expensive. I decided, what the heck, since I’m on this baking kick I might a well bake him some grain free granola.  I used some of the same ingredients as in the granola I had purchased except I omitted honey and used Coconut nectar.  The only other big difference was that since it’s what I’m used to doing, I soaked and sprouted the nuts and seeds before I combined them to bake.  Using my Cuisinart food processor I ground the nuts and seeds down to a medium fine size, but you could go finer if you prefer a less chunky texture.  The recipe is very adaptable. I know it may seem like a hassle but stirring the mixture every 15 minutes is very important to create an even bake.  Especially if you have an old oven like ours that doesn’t have even cooking distribution already.  I didn’t add any dried fruit because JP isn’t a big fan of dried fruit in his cereal, but I think it would be a great addition.  The first batch made about 5 cups and JP ate it up in just over a week so I doubled up for my next batch and he was taken care of for  a few weeks. Serve with Hemp Milk and fresh berries for a healthy and tasty breakfast.

JP’s Grain Free Granola

Total Time 1 Hr 25 Min plus soaking time,   6-8 Servings


2 C almonds, soaked, rinsed and drained

1 C sunflower seeds, soaked, rinsed and drained

1 C pumpkin seeds, soaked, rinsed and drained

1/4 C coconut nectar

1/4 coconut oil, liquified

3/4 tsp salt

1/2 tsp vanilla bean powder

3/4 C shredded coconut


1 C raisins, goji, or mulberries


1. Preheat Oven to 250 degrees F. You can put your coconut oil in an oven proof bowl in the oven to liquify while preparing the rest of the ingredients.

2. In a food processor fitted with the “S” blade pulse almonds consistently for about a minute, transfer to a large bowl. Next individually pulse the sunflower seeds, and pumpkin seeds about 15-20 time. Add to almonds along with dried coconut and mix to combine.

3.  In a small bowl combine coconut nectar, coconut oil, vanilla bean powder and salt. 

4. Pour mixture over mixed nuts and seeds and mix until well coated. Spread mixture evenly on to one large pan, lined with parchment paper. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color and bake.

5. Remove from oven and transfer into a large bowl. Add additional dried fruit and mix until evenly distributed.


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