I was so excited when I found Girl Gone Primal’s granola. It meant that I would be eating cereal again. More importantly, my husband would be eating cereal again. When it comes to breakfast, my husband has to eat the second he rises from bed. Naturally, cold cereal was his go-to food, until I had to go all primal on his diet. But hooray for grainless granola! This is super easy to whip up and many a family member has requested this tasty cereal/snack. No one seems to miss the oats.
Makes 9 – 10 cups
1 cup walnuts, chopped
1 cup cashews, chopped
1 1/2 cups sliced almonds
1 cup pepitas
1/2 cup sunflower seeds
1 tablespoon cinnamon
1/2 teaspoon salt
1 egg white
1/4 to 1/3 cup maple syrup
1 teaspoon vanilla extract
1 cup raisins
1 cup banana chips, chopped
- Preheat oven to 300 degrees F.
- Whip egg whites until frothy, then mix in maple syrup and vanilla.
- Toss nuts with cinnamon and salt.
- Combine egg mixture and nuts and coat thoroughly.
- Spread nuts on 2 lined cookie sheets and bake for 25 minutes.
- Let cool completely then break apart. Add the raisins and banana chips.
- Store in an air tight container for up to 2 weeks.
The ingredients I have listed are the ones I use the most, but I have also made the granola with pistachios, macadamia nuts, pecans, pine nuts, shredded coconut, dried cranberries and blueberries. The possibilities for add-ins are limitless. You can also adjust the amount of sweetness if you use a lot more of the dried fruits. For an eggless version, dates pureed with a bit of water can be used to bind the nuts but it will require a longer cooking time.
This is a quick breakfast alternative to bacon and eggs and will satisfy the craving for something crunchy in milk. Truthfully, though, I like it best by the handful. And, sometimes, when no one else is looking, I’ll throw in some dark chocolate pieces and call it desert.