I learned this incredible recipe from the minimalistbaker.com website, and I intend to leave it as is.
We double this recipe every time we make it at home. My wife and our children love it, and it makes me happy knowing they are getting a boost of nutrition and healthy fats when they sit down for breakfast or when we are hiking, and they take some out to snack.
If you are trying to eat fewer sugars and grains, you are going to love this recipe. Besides, when it comes to healthy ingredients, like healthy fats, omega 3s, and protein, this has it all. Also, using coconut sugar, maple syrup or honey, gives you a chance to use natural sugars.
Use whatever nuts and seeds you already have. Like with most recipes, it is more about customizing everything with your twists.
- 1/2 cup unsweetened coconut flake
- 2 cups slivered raw almonds (slivered almonds do best here)
- 1 1/4 cup raw pecans
- 1 cup raw walnuts
- 3 Tbsp chia seeds
- 1 Tbsp flaxseed meal
- 1 1/2 tsp ground cinnamon (optional)
- 2 Tbsp coconut, cane, or muscovado sugar
- 1/4 tsp sea salt
- 3 tbsp coconut or olive oil
- 1/3 scant cup maple syrup (or sub agave or honey if not vegan)
- 1/4 cup dried blueberries (optional // or other dried fruit)
- 1/4 cup roasted unsalted sunflower seeds (optional)
- Preheat the oven to 325 degrees F (162 C) and position a rack in the center of the oven.
- In a large mixing bowl, combine the coconut, nuts, chia seeds, flaxseed, cinnamon, coconut sugar, and salt.
- In a small saucepan over low heat, warm the coconut oil and maple syrup, pour over the dry ingredients and mix well.
- Spread the mixture evenly onto a large baking sheet (may require two depending on size) and bake for 20 minutes. Then remove from oven, add dried blueberries, and roasted sunflower seeds, and stir.
- Increase heat to 340 degrees F (171 C) and return to oven for another 5-8 minutes, or until deep golden brown.
- The coconut oil will help this granola crisp up nicely, but be sure to observe it as it browns quickly.
- Once the granola is visibly browned and done cooking (about 27 minutes total for me), remove it from the oven and let it cool completely.
- Store in a container with an air-tight seal, and it should keep for a few weeks.
There you have it. For us, this recipe is a traveling companion. We use it as a paleo snack, and since the children genuinely enjoy it, it is a favorite that just keeps coming back!