You know how I always talk about comfort foods? Well, here we go again. This time I have a crunchy, sweet, and nutty mixture that will make your morning fruit and yogurt very happy.
I love granola. I make it all the time, sometimes with honey, sometimes with brown sugar, and to change things up a bit in the winter, with maple syrup.
But while creating this recipe, I wondered if you could really call this granola, as it’s oat free. Could I call it “Oat-Free Granola”?
Technically, granola is rolled oats with lots of nuts, spices and dried fruit.
But there are no oats in this recipe. So is it really granola? I’ve decided to call this dish “the crunchies.”
Whether we call it granola, oat free granola or the crunchies, I think you will love this as much as I do .
Oat Free Granola
Makes 3 1/2 cups
- 1/2 cup raw almonds
- 1/2 cup blanched almonds
- 1/2 cup raw cashews
- 1/2 cup raw pumpkin seeds
- 1/2 cup raw sunflower seeds
- 1 tablespoon flax seeds
- 1/4 cup cranberries, chopped
- 1/4 cup raisins, chopped
- 1/4 cup candied ginger, chopped
- 1/4 cup maple sugar
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
You’ll also need a baking sheet lined with parchment paper.
Preheat oven to 300°F.
In a large bowl combine almonds, cashews, pumpkin seeds, flax seeds, sunflower seeds and flax seeds, cranberries, raisins and ginger. In a separate bowl combine maple sugar, salt, butter and vanilla, pour over the dry ingredients and toss together.
Pour the mixture on baking sheet and spread evenly. Bake for 25 minutes. Carefully shake the tray a few times between cooking.
Remove from oven and let cool. Store in an airtight container for up to two weeks.