Grain-free granola is a great alternative to classic (oat-based) granola - crunchy, caramel-y, and nutty. You can serve it with plant milk or yogurt, top your smoothie bowl with it, or snack on it throughout the day. It's vegan, grain-free, and can easily be made nut-free.
Chop the nuts and seeds. Using a knife or a food processor, roughly chop the nuts and seeds. If using a food processor, pulse the nuts first, then add the seeds.
Mix the ingredients. Add the chopped nuts and seeds, coconut, cinnamon, and salt into a large mixing bowl and stir to combine. Pour in the maple syrup and coconut oil, and fold until all the the nuts and seeds are thoroughly coated. Don't add the dried fruit, if using, until the granola is done baking.
Bake (baked version only). Preheat the oven to 300°F/150°C. Divide the mixture in half and spread out evenly onto a parchment paper-lined baking sheet. Bake until golden brown, about 30 minutes, stirring every 10 minutes or so to prevent burning,
Dehydrate (raw version only). Set the dehydrator to 115°F/46°C. Divide the mixture in half and spread out evenly onto a dehydrator tray. Dehydrate until lightly golden, 10-12 hours.
Mix in the dried fruit (optional).
Store. Leftover granola keeps well in an airtight container in the refrigerator for up to 6 weeks. (You can keep the cereal in a cool dry place as well. I just like to store all my nuts and seeds in the refrigerator or the freezer, so they don't become rancid).
*Nutrition information is calculated without optional ingredients.
*Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.