Nuts Granola (Print Version)
Toasty nut granola tossed with coconut, seeds, and a hint of sweet. Done in half an hour—makes a great snack or morning treat.
# Ingredients:
→ Granola Base
01 -
0.25 cup chia seeds
02 -
0.5 cup sunflower seeds
03 -
0.5 cup pumpkin seeds
04 -
1 cup unsweetened coconut flakes
05 -
3 cups mixed nuts chopped (like walnuts, almonds, pecans)
→ Binding and Flavor
06 -
0.5 tablespoon sea salt
07 -
2 tablespoons cinnamon (ground)
08 -
1 tablespoon vanilla extract
09 -
0.33 cup honey or a maple syrup that's sugar free
10 -
3 tablespoons coconut oil
# Steps:
01 -
Wait for the granola to chill on the baking sheet so clumps can set up. Break up as big or small as you want, then put in an airtight jar or box.
02 -
Move the mix to your lined tray and even it out. Stick in the oven for about 20 to 25 minutes, giving it a gentle mix halfway. Keep an eye those last few minutes nuts turn brown fast. Pull it out when you smell it and see a golden color.
03 -
Dump the warm mix on the dry stuff. Mix well with a spatula or spoon so every bit gets coated.
04 -
Put honey and coconut oil in a pan over low heat and warm them up just until they melt. Take off the burner and add vanilla extract.
05 -
Chop up the bigger nuts. In a big bowl, toss in those nuts, coconut flakes, pumpkin seeds, sunflower seeds, chia seeds, cinnamon, and sea salt.
06 -
Kick your oven on to 165°C. Lay parchment paper down on a big tray.
# Notes:
01 -
If your pan gets too full, grab a second baking sheet so it all toasts evenly.
02 -
Let it cool off all the way before you stash it for max crunch.
03 -
A gentle stir while baking helps you get those tasty clumps.
04 -
Stay close as nuts can go from golden to burnt real fast at the end.