Make Ahead

Nutty, Nutty Granola

January 23, 2014
4 Ratings
  • Makes 4 to 4 1/2 cups
Author Notes

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

What You'll Need
  • 1 cup raw pecans (or walnuts)
  • 1 cup raw pistachios (or almonds)
  • 1 pinch sea salt
  • 1/4 cup honey
  • 3 tablespoons butter, ghee, or coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened, shredded coconut
  • 2 tablespoons chia seeds (optional)
  1. 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.
  2. Heat your oven to 225F. Place your nuts in a food processor and pulse them until they’re just very roughly chopped.
  3. 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.
  4. 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.
  5. 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).
  6. Enjoy your granola with any variety of milk, yogurt, or kefir – dairy or non-dairy – or by itself as a little snack.

See what other Food52ers are saying.

  • Eve Lunt
    Eve Lunt
  • elise maiberger
    elise maiberger
  • fiveandspice
  • Anonymous

8 Reviews

Anonymous April 28, 2017
Have you tried making this without the labor of soaking and drying the nuts? I never have a hard time digesting nuts. Would it make a difference in the end result?
fiveandspice April 28, 2017
It should work just fine. The granola may toast up a little faster, but there shouldn't be any problems using unsoaked nuts.
Anonymous April 28, 2017
Thank you!!!
Eve L. February 21, 2015
i can't wait to try! Do you think I can sub maple syrup for honey?
cpc February 8, 2015
I'm curious why you use raw nuts instead of regular nuts.
Kristy M. February 26, 2014
Love this it works for diabetes really well!
elise M. February 1, 2014
The best part of my Saturday. This recipe is a real keeper. Perfectly Paleo friendly and a welcome break from my beloved eggs.
fiveandspice February 4, 2014
Glad you liked it!! It is a nice break from eggs, no matter how much one loves eggs. :)