I’ve been making my SECRET SQUIRREL Nutty Granola for years!
You might even say it’s a trans-Tasman Frankham favourite because it’s my Mum’s preferred breakfast option. In fact, around here, rather than being known as my nutty granola, this little number is referred to as Jojo’s secret squirrel cocoa pops. (But since I rather suspect Mr Kellogg might not love it if I formally christen them that, we’ll stick with my nutty granola.)
Nutty Granola is a stage 2 AIP reintroduction. This baby is gluten-free, dairy-free, oat free, can easily be made sugar-free and gives you that granola-love without all the preservatives and additives (and Oats) found in traditional granola.
it does contain nuts, coconut and cacao.
- If you are not a seasoned nutter (!) like me check out this article on How to Activate Your Nuts which gives you the low down on what activating your nuts does (hint: it makes them more nutrient-available), why you should be adding this step to your nut prep’, and how to do it!
- Of course, if you have successfully reintro’d nuts, but not cacao, you could happily sub’ in carob.
- If seeds are in for you but not nuts, I have this AWESOME Nut-Free Granola Crunch option for you
- If you’re still well and truly in your elimination phase – fear not! I also have a TOTALLY AWESOME Jaffa-Flavoured Tigernut Granola that is AIP elimination-friendly.
A word on sugar…
No matter where you are in your AIP way of life, keeping your sugar consumption down is important.
When I first started making this recipe, I was using more maple syrup. I have found my need for sugar has diminished over time – especially when I am adding fruit to my my nutty granola. Depending on your preference, you can omit the maple syrup altogether for this recipe and it will still be delicious.
While delicious, any sugar you eat is digested and absorbed quickly by your body and the glucose that sugar contains has a rapid impact on your blood sugar levels and insulin secretion. I’m a fan of limiting sugar where possible.
Variations & Serving Suggestions
I’m giving you my base nutty granola recipe. You can sexy it up and personalise it to suit your taste buds. Here are some suggestions for you:
- Serve it as you would any other type of granola
- Layer with yogurt and stewed fruit for a breakfast parfait (try it with orange-infused rhubarb for a sexy brekkie option)
- Change the nut combo’ to whatever you have in your pantry – cashews, pecans, and walnuts work just like almonds, macadamia and hazelnuts do.
- Keep it free of added sugar but mix through some dried fruit once cool – think dried apple, tart cherries, chopped prunes or raisins
- Spice it up with some cinnamon or ground ginger (or anything else that floats your boat)
- If you do have a sweet tooth, try it with a second (or even third) tablespoon of maple syrup before cooking (<–I didn’t see you do that)
This recipe is so easy to whip up. I hope it becomes a favourite at your place, as it is at mine!
- 1 cup macadamia nuts
- ½ cup almonds
- ½ cup hazelnuts
- 1½ cups coconut threads
- 3 tablespoons coconut oil (melted)
- 1 tablespoon maple syrup
- 1 tablespoon raw cacao
- 1 pinch salt
- 1 teaspoon vanilla essence
- Heat your oven to 180°C / 360°F.
- Throw your nuts into your food processor. Pulse a few times until chopped to your liking, smallish chunks.
- In a small saucepan over a medium heat, melt coconut oil, maple syrup, cacao and salt together. Add vanilla essence.
- In a bowl, mix through the coconut oil, cacao salt and syrup. Spread evenly onto a baking sheet.
- Bake for 10 minutes. Stir. Bake for another 10 minutes until golden.
- When cooked, cool completely and then store in an airtight container. I keep mine in the fridge.