I first came across the idea of making granola entirely from nuts when I was scouring the internet to find ideas for breakfasts that I could send to my dad and a few other people I know who have not just gluten intolerance, but an intolerance to all grains, plus eggs, plus dairy. This makes breakfast the way many of us conceive of it a little hard! You can do meats and vegetables and soups for breakfast, for sure, but I think it would be hard not to miss some of your old breakfasts. So, when I came across a couple recipes for all nut granola, I was really excited by their potential. I gave them a try and discovered that I actually liked nutty granola even better than granola with oats! It's sooo good, and very filling because of all the protein, good fat, and fiber! This is the version I make for myself, but it was inspired by recipes from the blogs Gourmande In the Kitchen and Roost. —fiveandspice
4 to 4 1/2 cups
raw pecans (or walnuts)
raw pistachios (or almonds)
butter, ghee, or coconut oil
unsweetened, shredded coconut
chia seeds (optional)
In This Recipe
Soak your nuts prior to using them as this releases certain enzyme inhibitors that would otherwise make them difficult to digest. Put your raw nuts in a bowl, add a pinch of salt and enough water to cover them. Let them soak for 8 hours, then drain them and spread them out on a baking sheet in a warm dry place to let them dry for about another 8-12 hours. Now they’re ready to go.
Heat your oven to 225F. Place your nuts in a food processor and pulse them until they’re just very roughly chopped.
In a small saucepan, combine the honey and the butter (or ghee or coconut oil) and warm them together until the butter melts. Stir in the vanilla.
Add the honey mixture to the food processor along with the coconut and chia seeds (if using). Pulse a little bit more just until everything is chopped to about the sized of steel cut oats.
Line a baking sheet with parchment paper or a silpat and spread your granola out on it. Bake it in the oven, stirring it up just once or twice during the process, until it is toasty and mostly dry, about 45 minutes. Take it out and let it cool completely. At this point you can stir in some dried fruit if you’d like (I like to stir in chopped dried figs.) Store the granola in an airtight container in a cool place (the fridge works well for longer storage because it prevents any of the fats in the nuts from going rancid).
Enjoy your granola with any variety of milk, yogurt, or kefir – dairy or non-dairy – or by itself as a little snack.
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.