Looking for a tasty and healthy(ish!) breakfast idea? This chia seed granola with flaxseed is so easy to make and is loaded with chia, flax and pumpkin seeds for an indulgent breakfast with the best crunch! A nut free and refined sugar free granola, it is also vegan, gluten free (using certified oats) and low histamine.
Why you'll love this recipe
- Easy to make granola! This is a very straightforward recipe with fairly minimal ingredients, and mostly pantry staples.
- Lots of healthy ingredients: the oats and seeds are brimming with vitamins and minerals.
- Nut free granola: while I personally eat low histamine nuts, I know this isn't suitable for everyone.
- Lower sugar granola: while this does have maple syrup in it, it's a refined sugar free granola and I would suggest lower sugar than many store bought products.
Ingredients
This healthy granola combines pantry staples that I always have to hand. You will need:
- Oats: the main ingredient. Use a gluten free option if you have that dietary requirement such as the Bob's Red Mill organic gluten free old fashioned rolled oats.
- Chia seeds: a little powerhouse of a seed with Omega 3 fatty acids and a good source of fibre. The Terrasoul organic chia seeds are good.
- Flaxseeds: this recipe uses flaxmeal - so ground flaxseed. I use the Linwoods cold milled flaxseed.
- Pumpkin seeds: for that all important crunch you need from granola! I like the Terrasoul organic pumpkin seeds.
- Maple syrup: used instead of regular sugar to make this a refined sugar free granola.
- Cardamom: for a little kick of spice. Adjust to taste preference. The Simply Organic cardamom is good.
- Coconut oil: to bind the granola.
Variations on the recipe
I use cardamom in this recipe for a little kick of spice, and because it is suitable for a low histamine diet (scores 0 on the SIGHI list, but with a note that some varieties may not be well tolerated).
If you are able to tolerate cinnamon, then you can use this instead of cardamom for a different flavour.
Step by step instructions
This is such an easy recipe, and one that I find kids to love to 'help' with as well. May get a bit messy if you rope them in, but that's part of the fun isn't it!
STEP 1
After preheating the oven, add all your dry ingredients to a large bowl (the oats, cardamom, seeds and pinch of salt).
Melt the coconut oil, and then pour that into the bowl along with the maple syrup. Stir very thoroughly so the oats and seeds are all coated in the coconut oil and maple syrup. It should look a little wet and feel sticky.
STEP 2
Spread the granola mixture onto a lined baking tray in an even layer.
Bake, making sure to stir at least one halfway through cooking.
Granola can catch easily, so keep an eye out for any signs of burning in the last five minutes of cooking!
Allow to cool before serving.
Making the perfect granola - FAQ
Is this granola gluten free?
Yes, it can be gluten free as long as you use certified gluten free oats such as the Bob's Red Mill gluten free oats.
Is this granola refined sugar free?
Yes, it uses maple syrup instead of regular sugar. It does of course have sugar from the maple syrup, so isn't a sugar-free granola.
How I do cook the granola evenly?
It's important to do two things: 1) make sure the oat mixture is in an even layer on your baking tray; and 2) make sure to stir halfway through the cook time. You may want to stir more often. And always watch for any signs of burning as oats can catch quite easily.
How to serve this granola
Some people like to just have granola on its own with a little milk, but you can also:
- Sprinkle on top of a smoothie bowl.
- Sprinkle on top of a chia pudding.
- Have with a side of coconut yoghurt if you can tolerate yoghurt.
More breakfast recipes to enjoy
Cardamom chia pudding with blueberry compote
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Chia seed granola
Ingredients
- 4 cups oats certified gf if required
- ½ cup coconut oil melted
- ½ cup maple syrup
- ¼ cup chia seeds
- ½ cup pumpkin seeds
- 1 tablespoon flaxmeal / ground flax
- 1 teaspoon cardamom powder adjust amount to preference; or cinnamon, if tolerated
- pinch salt
Instructions
- Preheat the oven to 180C and line a baking tray with parchment paper.
- Add the dry ingredients to a large bowl, then pour in the melted coconut oil and maple syrup. Stir very thoroughly so the oats are well coated in the wet ingredients.
- Spread the mixture onto the baking tray in an even layer. Bake for 18-20 minutes, stirring halfway through. Watch for burning in the last few minutes.
- Remove from the oven and allow to cool before serving.
Notes
- If the granola is going too brown on the top, you may wish to stir twice during the cook time rather than once.
- Adjust the amount of cardamom to taste preference. This recipe has just a touch, but if you like spice then increase the quantity.
- If you tolerate cinnamon, then you may wish to swap in and either leave out the cardamom or have as additional to it.
- flaxseeds are not rated on the SIGHI list.
- cardamom scores 0 but has a note that some varieties may not be well tolerated.
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