As you can probably tell, I am on a tigernut kick. Seriously, if I had the choice, I probably would stay in the kitchen creating recipes that showed off the versatility of tigernuts all day long. Of course, that isn’t really an option, but nonetheless, it does not keep me from dreaming up recipes in my mind, with today’s just so happening to be one that I was able to make a reality. Though most of my previous recipes use tigernut flour, I have recently come up with a few creations that use the starchy tuber as whole, of which I plan on sharing throughout the next couple of months. That being said, the granola that I am sharing with you today is one that I simply couldn’t help myself but post as soon as possible. My mother has always made homemade granola, and quite frankly, I have yet to taste a recipe that is as delicious as hers. Therefore, I knew she would be the perfect candidate to test my new creation on. Overall, I am happy to say that my Autoimmune-friendly granola got two thumbs up by both of my parents. My mother in particular was very excited about having a grain-free granola that wasn’t heavy on nuts and seeds. Though she typically enjoys a small bowl of her homemade granola every night, she has easily been replacing that with my tigernut granola, saying that it is good enough to be sold in stores. With a slight chew, and the perfect amount of crunch, natural sweetness, and texture from the tigernuts and banana chips, this granola is the perfect treat served in a bowl of ice cold coconut milk, or, as my father enjoyed his, with Organic Gemini’s strawberry horchata. I, personally, can also attest to it being equally tasty served dry, as I couldn’t help but pick at a few pieces while taking photos of it. The granola would also be great sprinkled on top of ice cream or a bowl of fruit. In the end, this grain-less granola proves just another reason why I believe tigernuts will soon be taking the world by storm. If you are interested in other recipes that use tigernuts, check out my “Paleo Flour” recipe page here. *See my updated Sweet Cinnamon Granola for a coconut and banana free version.
Tigernut Granola
Print Recipe
(Makes 4 Cups)
Ingredients
- 1 cup whole tigernuts (2 cups ground)
- 1 cup unsweetened banana chips
- 1/2 cup unsweetened shredded coconut
- 1/2 cup currants
- 1/4 cup coconut oil – melted
- 1/4 cup grade B maple syrup
- 1 tsp vanilla extract
- 1/2 tsp sea salt
Process
- Place tigernuts in a bowl, cover with water, and allow to soak anywhere from 6-12 hours.
- Preheat oven to 300 degrees and line a large baking sheet with parchment paper.
- Once soaked, drain tigernuts and place in a food processor with the banana chips, pulsing until broken up into small pieces.
- Transfer tigernut mixture to a large mixing bowl and stir in shredded coconut and sea salt.
- Melt coconut oil and pour into the mixing bowl, a long with the vanilla and maple syrup, stirring the mixture together with a spatula until evenly coated.
- Scoop tigernut granola mixture onto the lined baking sheet, spread out evenly with the back of your spatula, and place the sheet in the preheated oven to bake for 35-40 minutes, until just beginning to brown around the edges.
- Remove the baking sheet from the oven and allow the granola to cool completely before mixing with the currents, and storing in a mason jar either in the pantry or fridge.
Recipe Notes
To make coconut-free, replace shredded coconut with freeze dried strawberries , once the granola is roasted (or omit all together), while replacing the coconut oil for avocado oil or melted, non-hydrogenated palm shortening.
*For both a coconut and banana free version, see my Sweet Cinnamon Tigernut Granola
Any thoughts on substitutes for tiger nuts? They sound great, but I have to eat low oxalate and there’s no info on them. Tapioca? Or what about boiled, dehydrated yuca that’s pulverized into a flour? Am I seeming desperate here? This granola looks so good.
So I recently ordered some tigernuts since they’ve become very popular in the paleo world. I don’t know if it’s just me or I got a bad batch (is that possible?) but plain they taste like dry little rocks (I mean they are SO hard and have no flavor… very very starchy). Then I was like okay, I’ll try and make granola! So I soaked them like you said to but my food processor STILL couldn’t break them up they were still rock solid. Are they supposed to soften and plump up like when you rehydrate dried fruit (obviously not quite the same, though)? I ended up having to cut them with a knife and then gave up because my forearm kept cramping from trying to work them…. Any advice?!
Hmmm……first off, what brand of tigernuts did you get? This is a very odd situation hah
This is great granola! Yum. I used honey instead of maple syrup and left out the coconut. So good. It would make a wonderful AIP “oatmeal” cookie. Thanks for the recipie.
Thank you Anne! That sounds like a wonderful idea, I may have to expand upon it 🙂 Glad you enjoy the granola.
Wow. This is spectacularly delicious! I have really been jonesing for some cereal since I’ve been on AIP. I found one recipe that was pretty good, but this knocks it out of the park.
I soaked the tiger nuts for about 7.5 hours. I think I’ll try it for the full 12 next time, but they are a little hard. But not a big deal. I also might add some cinnamon next time too.
The smell in the house is divine right now. And my non-AIP sweetie is munching on the cereal as I type this, with a great big smile on his face!
This one’s a keeper!! Thanks for sharing 🙂
Thanks for the recipe – this granola is really good! I leave it plain and then just add any dried fruit when I eat it (although I usually just eat it plain over homemade greek yogurt). My husband (who is picky about “paleo” versions of “normal” food) actually likes it better than the store bought granola with oats!
What’s your take on tigernuts being GAPS legal? I’ve found comments on both sides of the issue.
Thanks!!
Hello Beverly. Due to never being on GAPS, I checked with some fellow bloggers who have been to see what their take was. Because it is a starchy tuber, they are treating it as non-GAPs friendly.
Thanks for checking for me. That’s what I was thinking but just wanted to double check.
Blessings.
I soaked my tigernuts for days, because I was out of coconut oil and didn’t get to the store – 4 days by the time I made the granola. They were bloated and smelled a bit, I googled but couldn’t really find an answer.. can I still eat it? I am guessing they fermented, but I’ve been fermenting vegetables, so can you eat fermented tigernuts?? I made the granola anyway, but haven’t dared try it yet. Thank you!!
I believe they did ferment, as the fact that they smelled reminds me of when I forgot to change out the water when soaking almonds for a recipe. I still think it would taste fine, but let me know!
I am new to the AIP diet and can not seem to find Tigernuts anywhere. Any suggestions?
Hi Kelley,
Have you looked on Amazon.com?
Will Tigernut flour work in here? Or is that too ground up?
Yep, Amazon. I think the brand I get is Gemini Organics.
Hi Gabriella – I’ve been making your Tigernut Granola with slight modifications to accommodate my allergies. I just love it – have been making it for about 2 months now every week! Thank you so much for this recipe. Would you mind if I reposted on my blog giving you credit? Please let me know. Thank you again for the recipe.
This looks delicious! I miss granola so much – it was always a favorite. I’m finding tigernut flour and flakes are working to satisfy my oat cravings.. thanks for the great recipe!
Excited to try this! I bought some whole tigernuts and havent known what to do with them. Im assuming subbing plaintain chips for banana chips would be pretty similar?
Hi, I seem to find when I put the tiger nuts in the process they get broken down into a flour like consistency. I’m assuming for this recipe they are only suppose to be broken down into smaller bits?
This is f**king delicious. I’ve been gluten-free for 10 years, and grain-free for 5, and have been missing granola on my yogurt the whole time. All the other recipes are full of nuts, which I avoid as a regular staple because of their omega 6 content. I can say, without hesitation, that I will be making this recipe over and over again!
I subbed the maple syrup for honey and the currents for dried cherries because that’s what I had in the cupboard. I also added cinnamon because, well because it’s cinnamon and I think it makes everything better. I know this base recipe would be amazing with any dried fruit, and because it doesn’t take a lot one could even go crazy and splurge on something.
Tiger nuts are expensive, and I think this recipe is a great way to make the very most of them while not breaking the bank.
I doubled the recipe which presented no problems except now I have so much I don’t feel like I need to *save* it and have had granola and yogurt for my last three meals.
Thank you. Just, thank you.