Behold, the most versatile food ever, GRANOLA! I love love love granola. I like it with almond milk as cereal, I like it atop my smoothie bowls, I love it on yogurt parfaits, and, shucks, my favorite way to eat granola is by itself, straight out of the bowl! It is however, difficult to find grain-free granola options that actually taste good and aren't loaded to the brim with sugar. That's when I decided to make my own and adjust it to taste exactly how I like it; nutty, sweet, salty, and CRUNCHY! The recipe is super easy and took me less than 45 minutes to make, from start to finish. Give it a try and let me know how it comes out!
Ingredients
· ½ cup pecans
· ½ cup raw cashews
· ½ cup raw sunflower seeds
· ½ cup raw almonds
· ½ cup raw pumpkin seeds
· 1 tablespoon ground cinnamon
· 2 pitted medjool dates
· a pinch of Himalayan salt
· ¼ cup chia seeds
· ¼ cup honey
· 2 tablespoons refined coconut oil (melted)
Instructions
1. Preheat oven to 350°
2. Place pecans, cashews, sunflower seeds, almonds, pumpkin seeds, dates, cinnamon, and salt into the bowl of a food processor and pulse until coarsely chopped.
3. Add chia seeds, honey, and coconut oil and stir to combine.
4. Spread the mixture out in an even layer on a parchment-lined cookie tray
5. Bake for 15 minutes, remove from oven and mix with spatula, return tray to oven and bake additional 10 minutes.
6. Allow the baked granola to reach room temperature (it will harden and cluster as it cools).
7. Enjoy it whichever way you prefer eating your granola!
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