Have you ditched the cereals yet? Are you eating grain free granola yet? With sugary cereals these days being more akin to a dessert (in fact there is now a company that has set up a cereal bar and cafe) it really is time to give up these for good. So what do you have instead?
Grain free granola that is packed with seeds, nuts, spices, coconut and nutrition. Read my other post on the 5 myths surrounding breakfast cereals and watch the videos, because if you can understand what is wrong with breakfast cereals, you will understand what is wrong with modern food production.
Fennel & Ginger Grain Free Granola
Once you get into the habit of making grain free granola, it really is incredibly simple to do. I know to buy a stash of coconut, seeds, nuts and whatever else I feel like throwing in the mix, then pop it all in a large roasting dish with coconut oil and some spices. The recipe below is purely a guide as to what I use but have fun and change the ingredients to things you really love.
It's time to ditch the cereal and granola. This has to be one of the best grain free granola recipes out there.Vary the spices or flavours or even make a plain one then allow your family and children to sprinkle on some dried spices or cocoa to make it ‘their way’.
The other grain free granola’s I have made are plain, cinnamon and chocolate but hands down this is my favourite. I even sprinkle more fennel seeds on my bowl before I eat it.
You can use grain free granola in many ways :: How do you use grain free granola?
- Add milk and berries
- Add yoghurt and berries
- Sprinkle on whipped cream and berries for a quick low carb dessert
- Add to your grain free granola bars
- Take a little pot in your handbag or car as an emergency snack
Fennel And Ginger Grain Free Granola
Ingredients
- 400 g desiccated/shredded coconut unsweetened
- 150 g sunflower seeds
- 150 g pumpkin seeds
- 2 tbsp dried fennel seeds
- 2 tbsp ground ginger
- 2 tbsp ground cardamon
- 5 tbsp granulated sweetener of choice or more, to your taste
- 50 g coconut oil melted
Instructions
- Place all the ingredients in a large roasting dish.
- Mix together with a large spoon.
- Bake in the oven at 180C/350F for 20 minutes but you must turn the mixture every 3-4 minutes. I set my timer each time I put it back in the oven as it is too darn easy to forget and lose an expensive batch of grain free granola if it accidentally burns.
- Once the entire grain free granola is browned and baked, remove from the oven and allow to cool completely before placing in storage jars.
Notes
- Serving size is 1/2 cup, aprox 43g.
- I store mine in the pantry, even in the summer where it should last for up to a month.
- Alternatively, store in the fridge for up to 2 months or can be frozen for up to 3 months.
Ingredients:
Try these grain free granolas also. Is there another flavour you would like me to develop next?
- Cinnamon Crunch
- Sugar Free & Grain Free Granola Bars
- Chocolate Granola
- The Original Grain Free Granola – this is a fabulous post to watch the video and read all the myths regarding “healthy cereals”
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- Chocolate Grain Free Granola
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- Grain Free Granola
Sarah Roberts says
March 28, 2019 at 11:35 pmWOW, I just made this and its the bomb !!! Yum, I cant wait for breakast. Just beautiful flavours and so easy to make.
Allan says
October 27, 2018 at 11:26 amWhy the need to add sweetener?
The ingredients don’t need this
I’m seeing lots of recipes that continue to feed the “sweet” addiction that LCHF should be weaning people from.
Great recipe otherwise
Marie says
July 8, 2018 at 4:23 amThis was a tasty recipe. Thanks for sharing. I made a batch with slight alterations (walnuts in place of pumpkin seeds, and honey/ginger crystals as sweetener). Hubby enjoyed it too. It was the perfect textural component for a breakfast fruit bowl.
Lori says
May 28, 2018 at 4:30 amMy sister and I have just started this journey and thanks to Google found you! Great ideas, recipes and well relearning how to eat for dummies! Lol
Curious though, my sister is allergic to coconut (like death allergic). What would be a good substitute? Any ideas would be greatly appreciated!
Love all your recipes, including that caramel bar. It was a nice treat after cutting out refined sugar.
Libby www.ditchthecarbs.com says
May 28, 2018 at 12:06 pmI hear of so many recently who are truly allergic to coconut. I am trying to make many of my recipes now to use either coconut flour or almond flour to cater for both. For this granola recipe however, the coconut makes up the bulk of the granola so you could perhaps try to make a similar granola just with the nuts and seeds that she can tolerate. The volume of the recipe would obviously be smaller, but it would become a lovely “nut sprinkle” to enjoy over unsweetened yoghurt, coconut cream and berries. You could also add some almond flour/meal if she can tolerate almonds. That wild help bulk it up.
Katie says
April 20, 2018 at 7:29 pmHi Libby,
Why haven’t you answered the questions about the sweetner content of your recipe but you have answered other questions.
Libby www.ditchthecarbs.com says
April 20, 2018 at 9:13 pmHi Katie, I answer as many questions as I can. I have been away with my family so have missed a few. I’m catching up now 🙂
Julie Williams says
October 14, 2017 at 11:16 pmHi Libby
I have been told that our brain does not recognise the difference between real sugars and alternative sweeteners. I have alot of belly fat so am clearly insulin resistant. Is what I have been told incorrect? or is it that if you are NOT insulin resistant you can get away with using sweeteners such as stevia. I am definitely a sugar addict and i crave it every day in every way. I am being particular about not eating but it would be fabulous to find out that i can in fact use the othr sweeteners!!!
Burwell Cox says
June 12, 2017 at 10:34 amJust made this and it is incredible. With cream as a cereal, awesome. Added my chocolate fat bomb as a topping and made some grainola bars… delicious. Thanks, best recipes on the web.
Jan hodgson says
June 4, 2017 at 10:46 pmLibby – you are awesome! I make all of your recipes and we just love them. The granola…to die for❤️. You make yummy food medicine – many thanks from Toronto!
Libby www.ditchthecarbs.com says
June 5, 2017 at 1:54 pmAw Jan, what a superb, lovely, kind comment to leave me this morning. You have made my day xxx
Dudley Shumate says
May 28, 2017 at 6:36 amI thought this was very, very good (subbed pecans, walnuts, pepitas, what I had in pantry). But the CHOCOLATE granola still is #1 in my heart! (and tummy!) Thank you for all the options!
Julie says
February 26, 2017 at 11:25 pmWhat’s your favorite Yogurt?
Libby www.ditchthecarbs.com says
February 27, 2017 at 9:26 amWithout a doubt, De Winkel yoghurt. I think I currently have 4 x 1L sitting in my fridge. I buy in bulk when it’s on sale. My kids love it, they love adding frozen berries to it so they can take it to school. It’s always thick and creamy with only 0.8% carbs.
Roberta says
September 2, 2016 at 4:18 amHey Libby, can I have my fav.yogurt,( greek,with whole milk,5gr.sugar,not added, but from milk.) with the granola? Yogurt is my only alterntive to eggs. Thanks, Roberta
Libby www.ditchthecarbs.com says
September 2, 2016 at 12:51 pmSure. I love natural unsweetened yoghurt. It is great with granola/muesli. Even add some coconut cream to increase the healthy fats and keep you fuller for longer.
Amanda Waaler says
March 30, 2016 at 10:06 pmHi I’ve been making my own granola for over a year now and have never put any type of sweetener in. Thats a lot of stevia in your recipe. It might be natural but surely its better to wean yourself off the sweeteners?
ndaro says
March 6, 2016 at 8:43 pmWhy does this recipe require 150g coconut oil, but the choc version only 50g? Made the choc version already: fantastic and keeps well in airtight jar for up to 3 week! Probably lasts longer but we ate it all within 3 weeks
Libby www.ditchthecarbs.com says
March 7, 2016 at 1:19 pmI’m pretty sure the day I made this, I only had 50g left in the pantry – you’ve discovered my secret 😉 You can easily add more and to be honest I don’t actually weigh it when I make this at home, I just throw everything in and it always turns out brilliantly. Feel free to add more or less to your liking. It is a pretty adaptable recipe.
thehomeschoolingdoctor says
February 18, 2016 at 3:02 amPrinted off. And so making this!–Terri
Libby www.ditchthecarbs.com says
February 18, 2016 at 10:41 amGo for it Terri. This is my favourite flavour to date. I could just nibble on fennel seeds so this is perfect. Enjoy x
Mornette says
February 17, 2016 at 7:04 pmHi Libby, I find it helpful to melt the coconut oil in a deep pan, then add all my spices and let them simmer for a couple of minutes. Then I add all the nuts, seeds etc and give them a good stir so they get a good coating of the flavored oil. After that I spread the mixture on a baking sheet and roast as per your instructions. I find it less messy that way! Thanks for all the great recipes!
Libby www.ditchthecarbs.com says
February 18, 2016 at 10:44 amThanks for the tips! I like the idea of coating the granola in the oil before baking, I’ll try to be more organised and try it that way next time.
Ka says
February 17, 2016 at 2:34 pmWhat is in the bowl in your picture? There looks like more shredded than just coconut. It looks great..but can’t figure it out 🙂
Libby www.ditchthecarbs.com says
February 17, 2016 at 3:57 pmYes, the recipe calls for shredded/desiccated coconut. Alternatively you can use coconut threads, chips or pieces – anything goes but the picture is the recipe exactly as written.