Grain-Free Nut-Free AIP Skillet Granola
If you’ve missed texture in your morning breakfasts look no further. I’ve mastered a skillet granola that is free of all the things. Nut-free, grain-free and totes AIP this granola is sure to please even the pickiest of palates.
I’ve used my favorite oat sub, tigernut flakes (sliced tigernuts), and a couple different kinds of coconut to create the most amazing texture that will have you believe you’re eating the best granola. My kids who claim not to like coconut helped themselves and ate more than I did. This granola is a perfect snack while standing in the pantry hiding from kids, but I think it is even better by the handful atop a bowl of whipped coconut yogurt.
The flavor possibilities are endless, switch up the sweetener, or combine them for a whole new flavor profile. Add dried fruit. Toast (or don’t) the dry ingredients.
Grain-Free Nut-Free AIP Skillet Granola
Ingredients
3 Tbsp Coconut Oil
6 Tbsp Honey or Maple (or a combo of the two)
1 tsp Vanilla *optional
1/4 tsp sea salt
1/2 tsp cinnamon
1/2 cup finely shredded coconut
1/2 cup flaked coconut
1 cup sliced tigernuts
Method
Toast coconut and tigernut in a deep skillet over medium heat. Transfer to a rimmed baking sheet.
In the same skillet, melt the coconut oil and then add honey (or Maple) Cook until its very bubbly and foamy looking.
Remove from heat, stir in the vanilla and the salt, then add the coconut and tigernut flakes. Stir and toss until evenly coated. Toss in some dried fruits if desired.
Spread on the baking sheet into a thin layer and allow to cool. If you decide the granola isn’t suffificiently crunchy for your taste, place the baking sheet in a 350f oven for a few minutes, watching carefully so it doesn’t burn (this will happen very quickly) Not usually required, but sometimes necessary due to the water content of your liquid sweetener.
Store in an airtight glass jar. Best if consumed within a month, but I doubt it will last that long!
