Description
This grain free granola is the perfect homemade granola full of textures, flavors, and nourishing ingredients
Ingredients
Units
Scale
- 1/2 cup unsweetened coconut flakes
- 1/2 cup slivered almonds
- 3 tbsp chia seeds
- 1 tbsp flaxseed meal
- 4 cups nuts and seeds (my recommendations: hemp seeds, sunflower seeds, almonds, walnuts, pecans, pepitas, cashews)
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 2 tbsp coconut sugar (you can also use cane sugar)
- 1/4 tsp kosher salt
- 3 tbsp coconut oil (or use olive oil)
- 1/3 cup maple syrup (you can also use date syrup, agave, or honey)
- 1/4 cup dried apricots, finely chopped
- 1/4 cup dried cherries, finely chopped
Instructions
- Preheat oven to 325 degrees F. Position your rack in the center of the oven, and prepare a large baking sheet.
- In a large mixing bowl, combine the coconut, nuts, seeds, sinnamon, cardamom, coconut sugar, and sea salt.
- In a small dish/pan either on the stove or in the microwave, combine and warm the coconut oil and maple syrup. Pour onto the dry ingredients and mix well with a rubber spatula (you’ll need this to scrape the bowl, too).
- Spread the mixture out evenly onto the prepared baking sheet (if you only have a smaller one, you can just use two) and bake for around 20 minutes. If you know your oven runs hot, keep an eye on it at around 15 minutes. Remove from the oven, add apricots and cherries, then stir and spread back out into an even layer.
- Increase the heat to 350 degrees F and return to the oven for around 5 minutes, or until everything is very fragrant and golden brown.
- Remove from the oven and let it cool completely. This cooling process is essential for a crisp and cluster-y granola.
- Store in an air-tight container and it should keep for a few weeks at room temp, or freeze it for 3-6 months. If you go the freezing route, it’ll need to sit out for 1-2 hours before consuming.
Notes
- if you don’t like coconut or are allergic, you’ll want whatever you substitute to bring a similar textural element. Crushed nuts work well here, especially macadamia
