When I set out to make this granola, I didn’t expect it to be quite so phenomenal. It annoys the heck out of me when I see food described as addictive (or worse yet, “addicting”), but this granola is seriously a healthy form of paleo crack.
First of all, it’s completely gluten and grain-free – no oats in sight! It’s sweetened only with honey. And something magical happens when the cinnamon and vanilla flavours combine. This versatile granola (you can sub in the nuts and dried fruit that you have on hand) is crunchy, sticks together in gorgeous golden clusters, and makes the perfect snack. Grab a handful, layer it with some yogurt or crème fraîche, or eat it like you would cereal. I just can’t get enough of this stuff!
(Makes 5 cups of granola)
2 cups nuts (I used 1 cup walnuts, 1/2 cup pecans, and 1/2 cup slivered almonds)
1/2 cup pumpkin seeds
1 cup coconut flakes/chips, unsweetened
1 cup dried fruit (I used 1/2 cup cranberries and 1/2 cup raisins)
1/4 cup coconut oil
1/2 cup honey
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon cinnamon
1 egg white, whisked until frothy
1. Preheat oven to 300 degrees.
2. Line baking sheet with parchment paper.
3. Combine coconut oil and honey in a small saucepan over low heat. Heat, stirring, just until combined. Take off heat. Stir in salt, vanilla, and cinnamon. Set aside.
4. Combine nuts in a food processor and pulse a couple of times just to roughly break them up. Transfer nuts to a large bowl. Break apart any remaining large nuts by hand.
5. Add pumpkin seeds, coconut flakes and dried fruit to the nuts. Toss to combine.
6. Pour oil mixture into the nut mixture. Use your hands to combine everything, making sure the nuts and fruit are coated.
6. Add in egg white and combine further by hand, making sure everything is coated well.
7. Transfer granola onto baking sheet, arranging it in one even layer. Place baking sheet in the oven.
8. Bake granola for 25-30 minutes until dry and golden (you want it crisp, but do not let it burn). Rotate the pan if the granola is browning unevenly.
9. Place the pan on a cooling rack and let the granola cool completely – it crisps further as it cools.
10. Once cooled, break the granola apart into whatever sized chunks you prefer. Store in an airtight container for up to 2 weeks.
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Shared with Real Food Wednesdays.