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A quick and easy to make nut-free granola that makes a great breakfast, snack, or topping! Paleo and AIP
Ok, so this might be my third tigernut-based granola on this site, but they're just so good to not keep trying out new flavors!
If you've had my Chocolate Tigernut Granola or the Pumpkin Spice Granola, you're probably as addicted as I am, so here you go – another new flavor!
Ingredients for this nut-free granola:
The main ingredients you need to make this granola are:
• Sliced Tigernuts – You'll want the sliced ones for this because the whole tigernuts are really hard (and a bit dangerous) to slice by yourself. Just do yourself a favor and buy pre-sliced. Also, I've still never found any sort of tigernut in a store, so I just get mine on Amazon. (Tigernuts are not a nut – they're a small tuber, like sweet potatoes)
• Coconut Flakes – This adds a nice, airy touch to the granola without it tasting coconutty (See next section on making this coconut-free)
• Raisins – You can't have Cinnamon Raisin Granola without the raisins, right? Make sure if you're on AIP that these don't have any seed oils or sugar. You can also sub these out for another dried fruit of choice if you'd prefer.
• Avocado Oil – You can use melted coconut oil or melted leaf lard instead if you'd prefer. I'd stay away from olive oil though as the granola might taste like olive oil.
• Maple Syrup – this gives the granola sweetness. You can cut down the amount if you'd like or use honey instead.
• Cinnamon – this is the spice to make it cinnamony, obviously
How to make this granola coconut-free
You can make this granola coconut-free by replacing the coconut flakes with an equal number of sliced tigernuts. The granola will taste a bit different and may not clump together as much, but it will still be delicious.
How to make this nut-free granola
This is one of the simplest recipes to make!
Simply mix the ingredients together in a bowl.
Spread it out on a baking sheet.
And bake for 35-40 minutes! You should stir it every 15 minutes or so, but I'll be honest that sometimes I don't do that and it turns out just fine.
You can make this granola and store it for up to a month in a sealed container at room temperature!
Uses for this granola
• As a cereal: Like the chocolate and pumpkin granola, it's great topped with some milk and eaten like a cereal. These milks are perfect if you're on AIP: Homemade Coconut Milk, Homemade Tigernut Milk, or Banana Milk.
• As a topping: It can be used as a topping over sweeter breakfast bowls like the Spiced Carrot Porridge (Paleo, AIP), a Sweet Potato Bowl (Paleo, AIP), or a Pumpkin Coconut Parfait (Paleo, AIP). Or just put it over some Coconut Yogurt (Paleo, AIP).
I also love granola as a topping on pancakes to give them a bit of crunch. You could do these AIP Cassava Flour Pancakes or these Paleo Carrot Cake Pancakes.
Plus it's great as a topping on salads and on more savory dishes – like the Harvest Bowl. Really, anywhere where you want a crunch that you might be missing from adding nuts, it's great.
• As a snack: You could just eat this plain as a snack as well. It's quite delicious that way and may be the way I eat it most 🙂
More Helpful AIP & Paleo Resources in the Freebie Library
If you find this recipe helpful, you may really enjoy the resources in my Paleo & AIP Freebie Library! There's a “dump” freezer meal plan, a list of AIP-compliant breakfast toppings, and so much more. Plus, you'll get even more ideas sent to your inbox! Get the password here.
Cinnamon Raisin Granola Recipe
If you make this granola, I'd love to hear how it turned out! Either comment below or share a pic on Instagram and tag me @thrivingonpaleo!
Cinnamon Raisin Granola (Paleo, AIP)
- 1 cup sliced Tigernuts
- 1 cup Coconut Flakes (the wide ones – though shredded can work as well (see notes on how to make coconut-free))
- 1/2 cup Raisins
- 1/4 cup Avocado Oil
- 1/4 cup Maple Syrup
- 1 tsp Cinnamon
- Pinch Sea Salt
- Preheat the oven to 275 F and move the baking rack into the middle of the oven. Line a baking sheet with parchment paper.
- Mix all of the ingredients in a large bowl, then evenly spread onto the baking sheet.
- Bake for 35-40 minutes, stirring every 15 minutes or so. Check the granola at 35 to make sure it isn’t burning. It may still seem a bit moist at 40 but take it out as it will dry as it cools.
- If any is stuck together after it cools, break apart with your hands. Store in an airtight container at either room temp or in the fridge.