Finding the right granola recipe can feel like a lifelong quest… but I think I just created mine. Granola is great because it adds crunch as a smoothie bowl topping, breaks up the monotony of yogurt, keeps well in a plastic bag in my purse, prevents me from snacking on processed foods, and is easily munched on throughout the whole day. It’s a good thing to have around.

I knew exactly what I wanted from this recipe: big pieces of granola that held together well, lots of cinnamon, just a hint of sweetness but a whole lot of salt, some crunch but also the kind of chewiness that makes you work your jaw for a few seconds, and finally, I wanted it grain-free. It’s super simple, full of healthy satiating fats, and tastes like fall.

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Cinnamon Grain-Free Granola Bites

  • 1/3 c coconut oil, softened
  • 2 eggs, room temperature
  • 1 tbsp vanilla extract
  • 1/3 – 1/2 c honey, depending on how sweet you want it  (or 1/4 c Lakanto monk fruit sweetener + 6 drops liquid stevia)
  • 2 tbsp cinnamon
  • 1 tbsp himalayan salt
  • 1 1/2 c almonds
  • 1 1/2 c walnuts (optional: 1 c walnuts + 1/2 c coconut flakes)
  • 1 c pumpkin seeds

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Preheat oven to 200F and prepare a cookie sheet with foil and cooking spray, set aside. In a medium-sized bowl, thoroughly combine oil, eggs, and vanilla. Add honey, cinnamon and salt until entirely combined. In a food processor or blender, chop up nuts in 1 c increments for just a pulse – don’t blend into flour or nut butter. Add blended nuts to the rest of the ingredients. When you have stirred all together, spread in a thin layer on the prepared cookie sheet, flatten down with the back of a spatula. Bake for two hours total, flipping granola over halfway through. Take granola out of the oven when it is dry and brittle. When cooled, break up into pieces and store in a plastic bag or tupperware in refrigerator for up to two weeks.