Grain-free Granola with Bee Pollen

For years I’ve been making my own granola and each time I’ve made it I’ve taken my liberties with the recipe, well I’m like that with almost every recipe. The basic ingredients stay somewhat the same: oats, maple syrup or honey, oil, a variety of nuts and seeds, and dried fruit. I started using gluten-free oats a few years ago after realizing I have a sensitivity to the proteins, but I still would wind up with the same digestive discomfort. So I decided to make my own grain-free granola and boy am I happy about that! In the past two weeks I’ve made it twice, yes, I consumed it that fast, with the recipe being slightly different both times. What made this a little more special for me is this is the first dish I’ve put together with the help of my almost 4 year-old daughter.

Since this has been made twice with minimal variations to the recipe, I’m able to offer an option to your preference of granola textures: wet and sticky or dry and crumbly. The wet version is slightly sweeter than the dry version, but since I’ve trained my taste buds to be more sensitive to sweets, (therefore wanting less sweet taste in my food) what I would consider sweet may not be to someone else. This is also the first granola I’ve eaten with milk, specifically almond milk; I usually eat granola with yogurt. I found that eating this granola with plain Greek yogurt was a great pre-workout breakfast; it helped me get through teaching two group fitness classes back-to-back.

The special ingredient in this granola is Bee Pollen. Ready to have your mind blown? Bee pollen contains more protein than any animal source. It also is a complete food because of the high amount of amino acids (AA). AA are the building blocks of all our cells, tissues, and muscles. The AA found in bee pollen are readily absorbed by the body, so we are getting all the vitamins, minerals, and proteins being offered to us by those hard working honey bees. Here’s a little peace of mind: bee pollen cannot be made in a laboratory. Many people believe taking bee pollen will activate allergies, on the contrary, bee pollen can help to alleviate allergy symptoms because it reduces histamines produced by the body. During high school I took bee pollen capsules every weekday and never had any allergies; I grew in Georgia where pollen count is quite high in the Spring. When I went off to college I forgot about taking bee pollen capsules and that was the first time I encountered the dreaded allergy symptoms. Some other health benefits of bee pollen are: reduces asthma symptoms; immune and energy booster; contains enzymes that aid in digestion; contains an antioxidant that strengthens capillaries and blood vessels, assists with circulatory issues, and can help to correct cholesterol levels; helps with hormonal imbalances and infertility; and has anti-inflammatory properties. It is recommended to take only one teaspoon daily, preferably with fruit. However, if you suffer from pollen allergies, it’s best to take this short term. It is not recommended for pregnant or breastfeeding women, or those on blood thinners. Since we’re celebrating bee pollen now, let’s celebrate honey bees. Long live the bees!

Dry Ingredients

1 cup unsalted cashew pieces

1 cup unsalted almonds, chopped

1/2 cup sunflower seeds

1/2 cup pepitas (pumpkin seeds)

1/4 cup chia seeds

1/4 cup hemp hearts

2-3 TBSP bee pollen

3/4 cup shredded or flaked unsweetened coconut

2 TBSP raw cacao powder

Wet Ingredients

1 tsp pure vanilla extract

1/4 cup coconut oil

*For wet granola: 1/2 cup raw honey

*For dry granola: 1/4 cup raw honey

After Cooking

1/2 cup each of dried blueberries and cherries

Put it Together

Heat oven to 275 degrees Fahrenheit. Line a rimmed baking pan with parchment paper. In a large bowl, mix all the dry ingredients. In a small sauce pan, heat the wet ingredients over medium heat until coconut oil is melted and everything is well mixed. Add wet ingredients to dry ingredients and mix well. Spread on prepared baking pan and bake for 20-25 minutes, stir once or twice while cooking. Allow to rest about 30 minutes. Add to a large air-tight container and add dried fruit.  Makes about 5 cups.