Granola

Recipe Type: Breakfast

Dietary Info: Dairy Free, Gluten Free, Grain Free, Paleo, Elimination Diet, Vegan, Vegetarian, Whole 30

Servings: 8

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes

Ingredients:

• 2 Cups Mixed Nuts (Almonds, Walnuts, Pecans, Cashews, Macadamia Nuts, Brazil Nuts, etc.)

• ¼ Cup coconut oil

• 2 tsp Cinnamon, Pinch of Salt

• 1 tsp Pure Vanilla Extract

• Optional: Seeds (Pumpkin Seeds, Sunflower Seeds, Sesame Seeds, Hemp Seeds, Chia Seeds, Flax Seeds, etc.)

• Optional: Coconut Flakes

• Optional: Dried Fruit (Cranberries, Cherries, Raisins, Blueberries, etc.)

• Optional: Chocolate Chips

• Sweetener: ⅓ Cup Honey OR ⅓ Cup Pure Maple Syrup

How To:

1. Preheat the oven to 275 degrees.

2. Add all nuts to a blender and allow it to chop into small pieces. Make sure not to over-blend. (OR crush the nuts with a meat tenderizer)

3. Heat coconut oil, honey or pure maple syrup, cinnamon, and salt in a saucepan over low heat for 5 minutes and whisk together.

4. Add all nuts, seeds, and coconut flakes.

5. Spread granola mixture evenly onto a baking sheet (either greased with coconut oil or lined with parchment paper.)

6. Bake for 20-25 minutes or until lightly browned and remove from the oven.

7. Add any other ingredients that weren’t heated (such as dried fruit or chocolate chips)

8. Allow to cool for about 20 minutes, then break apart and enjoy or store in an airtight container or jar for up to 2 weeks.

Variations:

• Make chocolate by adding cacao powder

• Make extra sweet by adding coconut sugar

Notes:

• Make Whole 30 friendly by omitting sweeteners and chocolate chips.

I’d love to see you post your creation or modification of this recipe! Use the hashtag #kristenroserecipes and tag me @kristenrosexo and I’ll look out to repost it! :)