Happy Friday everyone! Today I have for you my favorite granola recipe, tried and true. You primal folk and non-primal folk alike will like this recipe, I guarantee it.
I woke up yesterday craving something crunchy. I’ve been home almost a week and haven’t even made granola yet, which is a problem. At school, once I started eating paleo, I generally kept a supply of homemade paleo granola on hand to satisfy my cereal cravings. Some people have pizza cravings, or ice cream cravings, or pizza flavored ice cream cravings (anyone get my reference? Anyone? Nope? I guess I’m the only one who has seen Sleepwalk With Me). Anywho, I get intense cravings for crispy, crunchy, slightly sweet cereal. And aside from the fact that processed grains generally don’t agree with my tummy, store bought granola is full of sugar, vegetable fats (which our bodies are not designed to consume), and oats that have not been properly prepared (which are hard on your digestive system in the long term).
So I get my crunch fix (without harming my gut) from this paleo granola! This recipe is a result of lots of recipe researching and experimenting, but it’s also really adaptable. Use whatever dried fruits and nuts you have on hand or prefer, and it’s bound to be yummy. It’s not too hard and crunchy like store bought granola, the dried fruits give it a bit of chewiness. For a crunchier granola, leave the nuts in bigger chunks and let it dry out in your turned off oven for a bit longer. Enjoy it on top of some greek yogurt with a drizzle of honey, in a bowl with almond milk, or straight outta the jar on its own.
1/2 cup mixed nuts (I use almonds, walnuts, and hazelnuts if I have ‘em)
1/2 cup sunflower seeds
1/4 cup almond meal or flour (or use a combo of almond and flax)
1/4 cup pepitas (pumpkin seeds)
1/4 cup dates
1/4 cup dried fruit of choice
1 tbsp chia seeds
3/4 cup desiccated coconut
2 tsp sunbutter or almond butter
2 tbsp coconut oil
1 tbsp butter (grassfed, duh)
3-4 tbsp honey or maple syrup
1 tsp vanilla
2 tsp cinnamon
1 tsp allspice
1/2 tsp ginger
1/4 tsp salt
- Preheat oven to 160 C/320 F
- Put nuts, sunflower seeds, pepitas, dates and dried fruit in blender or food processer, and process briefly, until nuts, seeds and dried fruit are partially broken up –you want varying sizes of the pieces of nuts, seeds and dried fruit, some whole, some broken, some ground.
- Pour this mixture into a large bowl and stir in chia seeds, almond flour, coconut, and spices.
- In a small bowl, microwave coconut oil and butter until melted. Whisk in honey, vanilla and sunflower/almond butter until smooth.
- Pour liquid mixture into dry, and stir with a wooden spoon until liquid mixture is evenly distributed and coats all the dry.
- Spread granola out on a parchment lined baking sheet in an even layer.
- Bake for 20 minutes, stirring halfway through.
- After 20 minutes, it should be golden brown. Stir again, turn oven off, and let sit in the oven for 20 more minutes.
- Remove from oven and let it sit out and cool—this is when it will harden.
- Om nom nom eat it.
See below for a few suggested flavor combinations!
Vanilla Blueberry- use dried blueberries and sub 1 fresh vanilla bean for the vanilla extract (add to liquid ingredients)
Chocolate Cherry- use dried cherries, and stir in some chocolate chips or chopped dark chocolate once cooled
Orange Apricot- use dried apricot and add 1 tbsp orange zest
Pumpkin Spice- sub heaping tbsp of pumpkin puree for the sunflower/almond butter, and increase spice measurements by ½ tsp each