PALEO GRANOLA
Do you miss the crunch and convenience of cereal sometimes? I sure do!
I made a big batch of this granola and my non-paleo mother raved and raved about it for days. She couldn't believe that it didn't have any grain in it. I am pretty sure she still thinks I am lying. I have lied to her about plenty of things in my life, but I don't lie about paleo. That just ain't right!
This granola is nice to keep around when you need a snack with some protein and fat in it. You can just reach in and grab a handful and you are all set! This is also great in the morning as a cereal with some almond or coconut milk. If you have kids that love cereal, or you are just tired of eating eggs, then this is a simple and easy option. It doesn't take too much time or energy to make and it stores very well in an airtight contain or resealable plastic bag. You can also add nutmeg, cinnamon, vanilla extract, etc. to make different flavors of granola.
I made a big batch of this granola and my non-paleo mother raved and raved about it for days. She couldn't believe that it didn't have any grain in it. I am pretty sure she still thinks I am lying. I have lied to her about plenty of things in my life, but I don't lie about paleo. That just ain't right!
This granola is nice to keep around when you need a snack with some protein and fat in it. You can just reach in and grab a handful and you are all set! This is also great in the morning as a cereal with some almond or coconut milk. If you have kids that love cereal, or you are just tired of eating eggs, then this is a simple and easy option. It doesn't take too much time or energy to make and it stores very well in an airtight contain or resealable plastic bag. You can also add nutmeg, cinnamon, vanilla extract, etc. to make different flavors of granola.
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Paleo GranolaPrep time: 10 mins Cook time: 20 mins
Inactive: 20 mins Servings: 6 |
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Ingredients:
- 1 cup raw almonds
- 1 cup raw cashews
- 1/4 cup raw shelled pumpkin seeds (pepitas)
- 1/4 cup raw shelled sunflower seeds
- 1/2 cup unsweetened coconut flakes
- 1/4 cup coconut oil
- 1/2 cup raw honey
- 1 tsp. vanilla extract
- 1 tsp. sea salt
- 1 cup raisins (or your favorite dried fruit)
Equipment:
- Food processor or blender
- Medium sized mixing bowl
- Stirring spoon
- Parchment paper
- Baking sheet
Directions:
1. Preheat oven to 275 F. Place the almonds, cashews, pumpkin seeds, sunflower seeds and coconut flakes in a food processor or blender and pulse a few times to break into small chunks.
2. Place the ghee or coconut oil, raw honey and vanilla extract in a medium sized saucepan over medium-high heat and allow to melt. Stir to combine, then add the ground nut mixture and stir until the everything is fully coated.
3. Spread the granola mixture evenly onto a baking sheet lined with parchment paper and cook for about 20-25 minutes or until lightly browned, stirring once or twice. Remove from the oven, add the raisins and sprinkle with sea salt, pressing the mixture together firmly to form a tight, flat surface.
4. Allow to cool for about 20-30 minutes or until fully hardened, and then break into chunks. Store in an airtight container for up to a week.
- 1 cup raw almonds
- 1 cup raw cashews
- 1/4 cup raw shelled pumpkin seeds (pepitas)
- 1/4 cup raw shelled sunflower seeds
- 1/2 cup unsweetened coconut flakes
- 1/4 cup coconut oil
- 1/2 cup raw honey
- 1 tsp. vanilla extract
- 1 tsp. sea salt
- 1 cup raisins (or your favorite dried fruit)
Equipment:
- Food processor or blender
- Medium sized mixing bowl
- Stirring spoon
- Parchment paper
- Baking sheet
Directions:
1. Preheat oven to 275 F. Place the almonds, cashews, pumpkin seeds, sunflower seeds and coconut flakes in a food processor or blender and pulse a few times to break into small chunks.
2. Place the ghee or coconut oil, raw honey and vanilla extract in a medium sized saucepan over medium-high heat and allow to melt. Stir to combine, then add the ground nut mixture and stir until the everything is fully coated.
3. Spread the granola mixture evenly onto a baking sheet lined with parchment paper and cook for about 20-25 minutes or until lightly browned, stirring once or twice. Remove from the oven, add the raisins and sprinkle with sea salt, pressing the mixture together firmly to form a tight, flat surface.
4. Allow to cool for about 20-30 minutes or until fully hardened, and then break into chunks. Store in an airtight container for up to a week.
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