Chocolate Coconut pumpkin granola (nut-free)

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I have been looking for a  nut-free granola for so long that wasn’t full of nuts and seeds. Nuts especially since I am very allergic! I literally couldn’t find anything! There are a couple reasons why I did not want to add seeds. Nuts and seeds are very high in omega 6, and while it is ok to have little bit once in a while, it is really not healthy to eat like half a cup of nuts everyday. If you did eat 1/2 cup of nuts and seeds everyday it would completely mess up your omega-6 to omega 3 ratio, unless you eat a lot of omega 3 rich fish or other foods. This is because our diets already have so much more omega 6 than omega 3. Too much Omega 6 causes inflammation one body while omega 3 reduces inflammation. See why I don’t want extra omega 6 in my diet now? Since I wanted granola that I could eat everyday and feel good about eating I decided to leave seeds with a lot of omega-6 out of it. Another reason I did not want to add seeds is because I don’t particularly like the taste of seeds. I love coconut much more!  So when I couldn’t find a nut-free and seed-free granola I decided to make  my own!

This granola is soo good! My dad and brother say they prefer this granola to store-bought granola and they eat it by the handful. And when my mom tried this she said “omg omg I want more!”. Lol. I don’t feel guilty eating this granola as a midday snack since there is so little added sugar and there is lots of coconut. Coconut is a superfood you know! Its full of healthy fats, fiber, vitamins, and minerals. And don’t forget the flavor! So here’s the recipe, Hope you love it!

Pumpkin Coconut granola recipe

Ingredients:

  1. 550 grams unsweetened raw coconut flakes (About 9 cups)(bobs red mill)
  2. 2 scoops chocolate or vanilla protein powder sweetened with stevia(60 g)
  3. 3 packs stevia powder
  4. 1 tbsp cinnamon
  5. 1/4 tsp nutmeg
  6. 1 tbsp vanilla
  7. 1/4 cup coconut oil
  8. 1/3 cup maple syrup
  9. 1 cup canned pumpkin

Procedure:
1. Place all the ingredients besides the first 3 in a small pot on the stovetop and heat on medium low. Stir the whole time so it does not burn. When the coconut oil is melted and the mixture is slightly bubbling, remove from heat.
2. Combine the first 3 ingredients in a large bowl.
3. Add the heated mixture to the bowl with the dry ingredients and combine until all the dry ingredients are completely coated by the wet mixture.
4. Preheat oven to 325 F
5. Spread half the granola mixture onto a sheet a parchment paper on a 11×13 pan. Spread the other half on another pan covered with parchment paper. Spread the mixture until it is as thin as possible. (Any thick spots won’t cook through and get crispy)
6. Place in oven for about 20 minutes until starting to brown. If not brown yet, leave it in for another 5-10 minutes until browned.
7.Then flip the sheets of granola carefully and allow the other side to toast (about 10-15 minutes).
8. Now break the granola into small-medium size pieces with your hands or with a knife and mix around making sure to place everything in an even layer. Return to oven to finish cooking and get browned. (Some pieces may get cooked before others. If this happens simply remove the cooked pieces from the pan and allow the rest to continue cooking).
9. Once the granola is done, remove from oven and allow to cool completely. Then break into granola sized pieces and place in a large ziplock bag or other storage container. This should be stored in fridge to keep it crispy.
10. Eat and Enjoy!!!

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Approximate nutrition info:(not meant to be exact)
Serving size: 22 grams OR  a little over 1/4 cup
Servings per recipe: about 33
Calories per recipe: 4700
Calories: 142
Protein: 2.54 g
Carbs: 7 g
Fiber: 2.87 g
Added sugar: 2.13 g
Total Sugar: 4.25 g

 

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