I love recipes that allow you to substitute what you have on hand in the kitchen. This granola is delicious and perfect for a diet that is avoiding store bought breakfast cereals and granola that are often processed and full of sugar. This is a satisfying and brain healthy recipe that calls for a variety of nuts and seeds as well as coconut and coconut oil. It can be eaten as a stand-alone snack or topped onto plain yogurt and fruit.
Increasing dietary intake of nuts and seeds to at least five servings per week helps to prevent cognitive decline, and this versatile recipe can adapt to the nuts and seeds you have on hand. And, if you are not following a grain-free or paleo diet, whole oats can be substituted in in place of some of the nuts and seeds as well. And if you prefer, maple syrup can be used in place of honey.
This is a recipe that the whole family will enjoy. Once completely cooled, it can be stored in an airtight container at room temperature for up to a month (but it never lasts this long in my house!).
½ cup pecan pieces
½ cup cashews
½ cup walnuts
½ cup slivered almonds
1 – 1 ½ cup unsweetened coconut
½ cup pepitas (pumpkin seeds)
½ cup sunflower seeds
2 TBLS ground flax
2 TBLS chia seeds
1 cup sliced almonds
¼ cup raw honey
1 TBLS coconut oil
1 tsp vanilla
¾ tsp kosher salt
½ TBLS cinnamon
1 tsp cardamom
Pre-heat oven to 350 degrees.
In a large bowl mix together the first 4 ingredients, pecans through slivered almonds.
Line a cookie sheet or sheet pan with parchment paper and spread the mixture evenly on the pan.
Roast for 8 minutes, stirring half-way through. Remove from oven and cool.
Place the nuts that came out of the oven in a large bowl, add the next 6 ingredients, coconut thru sliced almonds, and mix well.
Reduce oven temperature to 300 degrees. Meanwhile, in a small saucepan heat together the honey and coconut oil until blended.
Add the last 4 ingredients, vanilla through cardamom, to the honey mixture and blend together with a whisk.
Pour the honey-coconut oil mixture over the nut and seed mixture and stir well.
Line a clean cookie sheet or sheet pan with parchment and spread the mixture evenly.
Bake for 20-25 minutes or until golden brown. Granola will crisp and clump as it cools.
Source: Debbie Johnson