This Crohn’s Friendly Granola is crunchy, naturally sweetened, and packed with nutrient-dense nuts, seeds, and dried fruit. It avoids processed sugars and grains, making it both paleo and gut-friendly. Perfect as a snack on its own, sprinkled over dairy-free yogurt, or enjoyed with almond milk for breakfast.

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: ~50 minutes
Servings: 8–10 (about 1/2 cup per serving)

Ingredients

  • 1 1/2 cups pecans, roughly chopped

  • 1 1/2 cups raw almonds, roughly chopped

  • 1 1/2 cups raw cashews, roughly chopped

  • 3/4 cup pumpkin seeds

  • 2 tbsp coconut oil

  • 1/2 cup honey

  • 1/2 tsp vanilla extract

  • 1 tsp ground cinnamon

  • 1 cup raisins

  • 1 cup chopped dates

Instructions

  1. Preheat oven: Set to 350°F (175°C). Line a baking sheet with parchment paper or silicone liner.

  2. Mix dry ingredients: In a large bowl, combine pecans, almonds, cashews, raisins, and pumpkin seeds.

  3. Make coating: In a small saucepan, warm honey and coconut oil over medium heat. Simmer 2 minutes. Remove from heat and stir in vanilla and cinnamon.

  4. Combine: Pour warm honey mixture over nut mixture. Stir until evenly coated.

  5. Bake: Spread mixture on prepared sheet. Bake 20–25 minutes, stirring halfway, until golden brown.

  6. Cool & store: Let cool completely before breaking into clusters. Store in an airtight container.

Notes

FAQs

Is granola safe for Crohn’s?
Yes, when made with gentle, whole ingredients and without grains or refined sugar. Adjust nuts and dried fruit based on individual tolerance.

Can I make this without honey?
Yes — substitute with maple syrup for a vegan-friendly version.

Can I use different nuts?

Absolutely. Walnuts, hazelnuts, or Brazil nuts all work well.