Crunch into a bowl of gluten-free Honey Bunches of ‘Oats’ with roasted nuts, seeds, and sweet honey vanilla!
Make your own Paleo version of the classic cereal at home with zero grains and reduced sugars. Healthier than the original, this recipe satisfies all cravings with a roasted blend of almonds, hazelnuts, pecans, and more!
Raw nuts and seeds replace traditional oats – making this cereal high in fiber, rich in protein, and loaded with healthy fats. Raw honey adds a naturally sweet flavor (just like the original) and helps boost your immunity while lowering your cholesterol, too.
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To get started, combine the nuts in the food processor. Blend until coarsely chopped and transfer to a large bowl. Repeat the same process with the seeds and add it to the nut mixture. Note: Do not combine nuts and seeds together, since this will result in an uneven grain. In a small bowl, whisk vanilla, honey, melted ghee, and one egg white together. Add it to the nut-seed mixture and combine until it transforms into a gel-like texture.
Next, transfer the mixture onto a prepared baking sheet and spread into an even layer. Bake for 15 minutes and remove from the oven. Let it sit at room temperature for at least 20 minutes to allow it to harden.
When finished, break into bite-sized bunches of ‘oats’, and serve in a bowl with dairy-free milk! Store leftovers in a mason jar inside the refrigerator for up to 30 days, or in the freezer for up to 60 days.
Healthy Honey Bunches of ‘Oats’ Cereal Recipe
Healthy Honey Bunches of ‘Oats’ Cereal Recipe
Megan OlsonTools
- Food processor
- Large mixing bowl
- Baking sheet
Ingredients
- 1 cup hazelnuts
- 1 cup almonds
- 1 cup pecans
- 1/3 cup pumpkin seeds
- ½ cup flax meal
- 1 large egg white
- ¼ cup raw honey
- ¼ cup ghee, melted
- 1 ½ t pure vanilla extract
Instructions
- Preheat the oven to 325°F and prepare a baking sheet with parchment paper.
- Place the hazelnuts, pecans, and almonds into a food processor and pulse until the nuts are roughly chopped. Remove and place in a large mixing bowl.
- Place the flax meal and pumpkin seeds into the food processor and pulse a few times to roughly chop. Add the mixture into the mixing bowl with the nuts.
- In a small bowl, whisk together the egg white, honey, ghee, and vanilla extract.
- Pour the mixture in with the nut-seed mixture and stir together to combine. Transfer the mixture to the prepared baking sheet and spread into an even layer.
- Bake for 15 minutes and remove from the oven. Let the mixture sit on the baking sheet for 20 minutes at room temperature to harden.
- Once hardened, break the granola up and transfer it to mason jars. Store in the refrigerator for up to 30 days or in the freezer for up to 60 days.
Looking for Paleo ingredients? Here are a few we’d recommend:
Raw honey (Bee Farms)
Ghee (Pure Indian Foods)
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