Easy Grain-Free Granola
Servings 4 cups
Ingredients
- 1 cup raw cashews unsalted
- 1 cup pecans raw
- ½ cup pumpkin seeds raw
- ½ cup coconut flaked
- ¼ cup sunflower seeds raw
- 1 teaspoon vanilla extract
- ¼ cup coconut oil
- ¼ cup maple syrup or honey
- ¾ teaspoon sea salt
- ¼ cup cacao nibs or small chocolate chips
- ⅓ cup cranberries dried
Instructions
- Put your cashews, pecans, pumpkin seeds, and coconut into a blender or food processor and pulse until the mixture becomes medium grain crumbles.
- You don’t want to pulverize it to become a nut flour, but if you still see whole chunks of nuts, give it a stir and pulse until everything is very coarsely crumbled. Pour into medium-sized mixing bowl.
- Warm your coconut oil, syrup, and vanilla extract in a small saucepan and stir once all melted together.
- Pour your syrup on top of your nut mixture and stir to combine. Add your salt and sunflower seeds and stir again. I find that the granola usually tastes a little too sweet before it’s baked, but then it’s at the perfect level out of the oven so feel free to add less sweetener (and a little more coconut oil instead) if you prefer.
- Spread out your granola onto a baking sheet and bake at 300° for 20 minutes, stirring it at the 10-minute mark. Once you take the granola out, stir in your cacao nibs and cranberries and let cool on the pan (it will crisp up more as it cools). Once totally cool, break it into crumbles and store in an airtight container.