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Anti-Inflammatory Nut & Seed Granola

A simple grain-free granola recipe for the anti-inflammatory diet.
Print Recipe
Servings: 16 servings (1/2 cup)
Course: Breakfast, Snack
Calories: 297
Ingredients Method Notes

Ingredients
  

  • 1 cup almonds (chopped)
  • 1 cup pecans (chopped)
  • 1 cup walnuts (chopped)
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 1/4 cup chia seeds
  • 1/4 cup sesame seeds
  • 1/4 cup shredded coconut (optional)
  • 1/2 cup honey or maple syrup
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp sea salt

Method
 

  1. Preheat oven to 325*. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the almonds, pecans, walnuts, sunflower seeds, pumpkin seeds, chia seeds and shredded coconut (if using).
  3. In a small saucepan over low heat, combine honey or maple syrup, coconut oil, vanilla extract, cinnamon and sea salt. Stir until everything is well combined and heated through.
  4. Pour the wet mixture over the dry ingredients and stir until all the nuts and seeds are well coated.
  5. Spread granola mixture evenly on the baking sheet. Bake for 20-25 minutes, stirring halfway through, until the granola is golden brown and fragrant. Keep a close eye on it in the last few minutes to prevent burning.
  6. Remove from the oven and let the granola cool completely. It will become crisp as it cools. Once cooled, transfer to an airtight container. It can be stored at room temperature for up to two weeks.

Notes

Serve with milk, over yogurt or by itself! Sometimes I add a splash of almond extract as well.