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Nutty No-Oat Granola

Dr. Rodier recommends this gluten-free nutty granola for a healthy snack packed with omega 3 fats, lots of fiber, and plenty of protein in his book, Switching Off Chronic Disease. Almonds provide lots of magnesium. And sunflower seeds are a great source of vitamin B6!
  • 1 cup raw almonds, chopped
  • 1 cup raw pecans, chopped
  • 1/2 cup raw macadamia nuts, chopped
  • ¼ cup raw pepitas
  • 1 cup sunflower seeds
  • 1 cup shredded coconut, unsweetened
  • 1/3 cup coconut oil, melted
  • 3 tablespoons pumpkin puree
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup cranberries
  1. Preheat oven to 250°F degrees.
  2. Combine the almonds, pecans, macadamia nuts, pepitas, sunflower seeds, and shredded coconut in a large bowl.
  3. Add the dry spices (cinnamon, nutmeg, ginger, and cloves) and toss to combine with the granola mixture.
  4. Add the pumpkin puree, melted coconut oil, and almond and vanilla extracts.
  5. Spread evenly over a baking sheet and place in the oven.
  6. Bake for about 1 hour until lightly browned and crunchy, making sure to stir the granola
    every 10 or 15 minutes.
  7. Remove from the oven and add the cranberries,
    stirring to combine.
  8. Let cool completely before eating.