Store-bought granola can be full of sugar and seed oil. Making your own is easy and you can decide what you want to put into your mix. This one has almond butter, coconut and lots of nuts - plus it's grain and refined sugar-free.
3 cups Unsweetened Coconut Flakes [if you want to add oats, just reduce the coconut]
3 cups Raw Nuts [any combination you like] I used; cashews, almonds, pecans.
1/3 cup Pumpkin Seeds
1/3 cup Sunflower Seeds
3 Tbsp. Chia Seeds
2 tsp. Vanilla
1 tsp. Kosher Salt
1/2 cup Almond Butter
1/4 cup Coconut Oil or Ghee, melted
1/4-1/2 cup Maple Syrup or Honey
Preheat oven to 325 degrees.
Line 2 large baking sheets with parchment paper and set aside.
Mix almond butter, maple syrup, coconut oil, vanilla, cinnamon in a large bowl. Stir until smooth.
Add nuts, coconut, seeds and salt. Stir and fold together until well mixed.
Place mixture evenly between the sheet pans.
Bake for 20 minutes. Remove from oven and gently flip granola. Bake for an additional 5-15 minutes.
Watch granola carefully to avoid burning. Remove from oven when it's a deep golden brown.
Allow to cool thoroughly in pan. Granola will crisp up when cool.
Store granola in an airtight container in refrigerator.
Add granola to yogurt or cottage cheese along with some fruit for a delicious treat.
Sprinkle granola over stewed apples.
Top chia pudding with granola for a delicious crunch.
Eat it for a snack right out of the jar!