This delicious grain free granola is flavored with orange and pops of dried cranberry. It makes the perfect low carb and gluten free breakfast!
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Low carb and grain-free cereals are often overpriced and very lacking in flavor. Granola makes a great stand-in for cereal and oatmeal and is also a great snack.
This recipe is another variation on my classic grain-free granola. Be sure to check out that post for 4 other variations!
I suggest serving granola with a splash of milk, over low-carb yogurt, or just by the handful!
This granola is made mostly from nuts and seeds and zero grains or added sugars!
- Almond Flour - I use superfine Blue Diamond almond flour !
- Chopped Pecans
- Hemp Hearts (affiliate link)
- Unsweetened Shredded Coconut
- Slivered or sliced Almonds
- Brown Sugar Substitute (affiliate link) or sweetener of choice I use lakanto golden, use the code "thismomsmenu" at the link above for 10% off!
- Salted Butter
- Orange zest and juice
- Orange Extract
- Unsweetened dried cranberries
See the recipe card for quantities and keep reading for possible substitutions or additions.
Homemade granola may seem a little intimidating at first, but it really could not be any easier to make!
You will start out by preheating your oven to 275° F and line a baking sheet with aluminum foil or parchment paper and lightly coat it with non-stick spray, butter, or oil.
Next, combine the almond flour , chopped pecans, hemp hearts, coconut, almonds, and brown sugar substitute. Stir until well combined.
After the dry ingredients are combined, add the melted butter, egg, orange juice, orange zest, and orange extract.
Gently stir the mixture using a spoon until it is well combined.
Note: The mixture should all be wet after stirring, but it will still be slightly crumbly and won't likely hold its shape.
Spread the mixture onto the prepared baking sheet in an even layer.
Bake the granola for 30 minutes, then remove it from the oven and sprinkle the dried cranberries on top. Gently stir and flip the granola on the baking sheet.
Return to the oven for an additional 5-10 minutes or until the granola is golden brown.
Hint: Keep a close eye on the granola while baking. Ovens vary greatly and the granola can burn quickly.
Allow the granola to cool, then break it into chunks and enjoy immediately or place in a lidded container for later.
Hint: The granola will be slightly soft when you initially remove it from the oven but it will crisp up as it cools.
There aren't too many substitutions for this recipe, but if you are missing any one of the nuts or seeds (hemp hearts, pecans, coconut, or slivered almonds) you can simply use more of the others to make up the difference.
- Dairy-free and Vegan - Use coconut oil and ¼ teaspoon of salt in place of the butter.
- You can use traditional brown sugar in place of the brown sugar substitute.
Be aware that any adjustments to this recipe will alter the nutrition content and may alter the yield.
As I mentioned at the beginning of this post, this recipe is a variation of my classic grain-free granola. That post contains four granola variations including:
- Chocolate Coconut Almond - an almond joy in granola form!
- Banana Bread - walnuts and banana chips make this one of my personal favorites!
- Chocolate Peanut Butter - This is generally the kid's favorite and is delicious over ice cream!
- Carrot Cake - the only thing missing from this granola is the cream cheese frosting!
No special equipment is required for this recipe. You will only need a mixing bowl, sheet pan, measuring cups and spoons, and a large spoon for mixing.
You can find all of my favorite kitchen equipment HERE! (affiliate link)
Allow the granola to cool completely. Then store it at room temperature in a sealed container. It will keep for up to a month (if it lasts that long!)
Ovens can vary quite a bit, so be sure to check on the granola every 5 minutes or so during the last half of baking to ensure that it does not burn.
Grain Free Granola | Orange Cranberry
- Preheat the oven to 275° F and line a baking sheet with aluminum foil and coat the foil with non-stick spray, butter, or oil.
- In a large bowl combine the almond flour, chopped pecans, hemp hearts, coconut, almonds, and brown sugar substitute. Stir until well combined.½ cup Almond Flour, 1 cup Chopped Pecans, ¾ cup Hemp Hearts, ¼ cup Unsweetened Shredded Coconut, ¾ cup Slivered Almonds, ½ cup Brown Sugar Substitute
- Add the melted butter, egg, orange juice, orange zest, and orange extract. Stir to combine.4 tablespoon Salted Butter, 1 Egg, 1 Orange, zest and juice, 1 teaspoon Orange Extract
- Spread the mixture onto the prepared baking sheet in an even layer.
- Bake for 30 minutes, then sprinkle the craisins on top and gently stir and flip the granola on the baking sheet.⅓ cup Dried Cranberries
- Return to the oven for an additional 5-10 minutes or until the granola is slightly browned.
- Allow the granola to cool, then break it into chunks and enjoy immediately or place in a lidded container for later.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens.