Lemon Poppyseed Grain FREE Granola


Dear Reader;

This post was written for those of you who finally realized cereals are TERRIBLE for you.  Enjoy the same ease, crunch, texture, satiety and portability as a box of cereal or a bar.  The BIG difference is what it does NOT deliver ~ the blood sugar induced insulin response.

It’s sugar-free, gluten-free and grain-free (grains turn to sugar in the body so you might as well eat a candy bar) – which makes this recipe Paleo friendly.

If you are trying to lose weight or live healthfully, you want to avoid high glycemic index foods that induce the insulin response as much as you can.  Insulin, when released, signals your body to store fat (to make a very complex and long story short and simple).   Avoidance is ESPECIALLY important in the mornings.  Americans are carb happy breakfast peoples.  We love our carbs for breakfast: like cereals, pastries, oatmeals and bars.  No matter how you get your fix, carbs for breakfast could be standing in your way of weight loss goals and even weight management.  Are you creeping back up on the scale?  I advise my clients to try to eat healthy fats and proteins for breakfast (think eggs!, nuts, meats, nut butters, cottage cheese or sugar-free yogurts) saving the carbs (if you must have them) for later in the day and definitely well after your workouts.


This granola is a great snack choice since it’s sugar-free and gives you a dose of your daily healthy fats, including the elusive omega 3’s.  It can be a great addition to the school lunch.

**It does contain tree nuts, so allergen precautions are necessary.**


Lemon Poppy-Seed Grain FREE Granola

12ish servings

1 cup raw cashews

1 cup raw almonds

2 tablespoons raw golden flax seeds

1/4 cup raw sesame seeds

1 banana (green tipped)

3/4 cup almond meal

2 tablespoons lemon juice, squeezed fresh

1 1/2 tablespoons poppy seeds

1/4 teaspoon salt

zest from 2 lemons

Preheat to 350 degrees. In your food processor, process all the nuts and seeds until they are ground pretty fine; can be a bit chunky but mostly ground.  Put this mixture of nuts and seeds in a bowl and add the other dry ingredients: almond flour, poppy seeds & salt.

Mix it all together, evenly.

In the food processor, puree the banana until it’s liquid.

Add the banana, lemon juice & zest to your dry ingredients in the bowl; mix it really well.  It will look like a ball of dough when you’re finished mixing, like this:


On a baking sheet lined with parchment paper, crumble the mixture into one layer.  Don’t obsess about getting it even, just do your best.  You may want it in thicker clumps (for more chewy) or thinner clumps (for more crunchy), depending on what your plans are.


Place in the oven and cook at 350 temperature for 15 minutes.

Rotate the pan and turn the oven down to 300 degrees.  Cook for an additional 15 minutes.

Take the granola out of the oven and do your best to turn the pieces over (try not to burn yourself!), especially the outer edges that are a little more brownish.

Return to the oven for a final 10-15 minutes to make it extra crunchy or only 5 more minutes for a more chewy texture.


Store the granola in an airtight container.

You can use this granola in place of traditional grain granolas.IMG_4608

Grab a handful and go; crumble it over non-fat, unsweetened yogurts or kefir; use it to top ice cream or fruit cobblers; give it as a gift at the holidays or simply eat it just like cereal by pouring milk over top and using a spoon.

Each serving is about 200 calories and 17 grams of fat according to the recipe tool on myfitnesspal.com.

This does have a high (healthy) fat content so you’ll want to keep that in mind when making food choices for the rest of the day.  Being mindful.  Combine this with lots of vegetables and lean proteins and a few fruits and you have a balanced nutritious day.  So, you wouldn’t want to eat a handful of almonds later…





This recipe was adapted from the original found on brittanyangel.com {Sugar Free Lemon Poppy-Seed Granola}.


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