Grain Free Granola

My husband and I commit to the Whole 30 diet twice a year in January and June. After that we try and instill the Whole 30 principles during the week and go buck wild on the weekends (hello pizza and wine!). This granola isn't Whole 30 compliant as there is some honey (just a bit), but it is Paleo friendly. It's also just delicious, regardless if you're on a program or not. 

My son and I had a lot of fun making it (sunflower seeds EVERY WHERE), and it's fantastic with some Greek yogurt, Almond Milk, or just on its on.

Don’t be married to this particular recipe either – as long as you have some honey, coconut milk, and egg white to glue it together, you can add in whatever nuts, fruits, and seeds you have.


½ cup dates

2 cups of nuts (I used a mixture of raw walnuts, cashews, almonds)

½ cup sunflower seeds

½ cup prunes, dates or other dried fruit

½ cup hemp hearts

½ cup honey

3 Tbsp. coconut oil

1 tsp. cinnamon

1 pinch Kosher salt

1 tsp. vanilla extract

1 egg white, whisked

1 Tbsp. chia seeds  

Add the dates to a food processor and pulse until they are chopped. Combine nuts and pulse until they are roughly chopped.

Combine all of the other dry ingredients into a bowl.

In a saucepan, add the honey, coconut oil, cinnamon, and salt until it’s easy to pour (1 minute).

Add to the granola mixture and toss to coat.

Whisk the egg white until frothy and add to the granola, toss to coat.

Spread granola onto a sheet pan greased with coconut oil Bake for about 20 minutes at 300 degrees. Stir granola about half-way through the cooking process to ensure even baking.

Allow to cool and sprinkle with chia seeds. Store for up to a week in a sealed container.