Grain-Free Granola

The yogurt and granola bowl that started it all. From The Society Hotel Cafe in Portland, Oregon.

For breakfast on our first day in Portland, Eric ordered a gorgeous bowl of yogurt and granola at the darling cafe at The Society Hotel. He loved it so much that he’s been eating a version of it at home nearly every day since. Being on a grain-free diet now, I set out to create a homemade grain-free granola recipe I could eat as well and here we are: Oat-free millet granola!

Millet, though sometimes thought of as a grain, is actually a seed. It’s one of the very few grain-like ingredients allowed on the Plant Paradox diet because it doesn’t contain lectins. I’m still getting used to the taste, but I’m really having fun experimenting with it. Plus, it’s much cheaper than quinoa, which used to be my go-to, and it works in pretty much the same way.

This grain-free granola is sweetened with dates so it’s much healthier than many of the highly sweetened granolas you find at the store. It’s quite addictive … I find myself grabbing a handful and eating it straight out of the jar as a snack, but it also makes an excellent breakfast with almond milk and, of course, in a parfait layered between coconut yogurt and frozen berries.

Grain-Free Granola Recipe | This is an excellent granola if you're looking for an oat-free recipe. Millet is a lectin-free grain, which is why I used it here, but you could sub in quinoa if that's what you have. Though millet is a lot cheaper than quinoa, so I highly recommend it if you're on a budget!

How to Make Grain-Free Granola

Grain-Free Granola
 
Prep time
Cook time
Total time
 
This is an excellent granola if you're looking for a grain-free recipe. Millet is actually a seed, which is why I used it here, but you could sub in quinoa if that's what you have. It's sweetened with dates and honey, maple syrup or agave is optional for a hint of additional sweetness.
Author:
Recipe type: Breakfast
Cuisine: Dairy-Free | Gluten-Free | Lectin-Free | Vegan Option
Ingredients
  • ½ cup dates*
  • 1 cup shredded coconut
  • ¼ cup water
  • 1 T. honey, agave or maple syrup, optional
  • 2 tsp. cinnamon, divided
  • ¼ c. coconut oil, melted
  • ¼ c. almond butter
  • 1 tsp. vanilla extract
  • 1 cup pecans, roughly chopped
  • 1 cup walnuts, roughly chopped
  • ½ cup raw millet, cooked according to package instructions
  • Additional add-ins, if desired: 2 tbsp. almond flour, 1 tbsp. ground flaxseed
  • pinch salt
Instructions
  1. Heat oven to 300 degrees F. Prepare a baking sheet (or two, depending on size) with parchment paper.
  2. In a food processor mix the sticky dates, shredded coconut, water, honey, 1 tsp. cinnamon, coconut oil, almond butter and vanilla extract until a sticky paste forms. It's OK if there's still some chunks, but you'll want it to be mostly smooth.
  3. Mix the pecans, walnuts, cooked millet and add-ins, if desired, in a large bowl. Pour the date mixture into the bowl and mix together as best you can. It will be sticky so work those arms!
  4. Sprinkle the top of the mixture with a pinch of salt and remaining 1 tsp. cinnamon.
  5. When it's well mixed, spread the granola onto the parchment-lined rimmed baking sheet.
  6. Bake for 20 minutes in the middle or top rack of the oven. Remove from the oven and stir. Return to oven and bake an additional 35-40 minutes, removing to stir every 10 minutes. If any of the pieces are getting too dark, turn the oven down to 275 degrees F and bake watch it like a hawk.
  7. Remove it from the oven and let cool completely before storing in an airtight container in a cupboard for up to 5 days. I let it cool on top of the oven overnight to finish drying out so it gets extra crispy.
Notes
*For me this was 10-11 dates. Mine are always dried out, so I put them in my pressure cooker for manual pressure time of 3 minutes. I do a 10-minute pressure release and then they're ready to use.

Check out my other plant paradox-approved recipes!

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