This recipe was revamped just a tad, i.e. I didn’t add the blueberries or vanilla bean. For the blueberries, I substituted dried figs. It came out tasting just great! Feel free to substitute your own nuts and/or dried fruit. Using the “base” is what makes this recipe tastes delicious. I’ve eaten it for breakfast and also for snacking.
- 3 tablespoons coconut oil
- 2 cups sliced almonds
- 1/2 cup raw pecans, chopped
- 1/4 cup raw walnuts
- 1/4 cup raw pepitas (pumpkin seeds)
- 3/4 cup natural coconut, shredded
- 1/4 cup natural coconut, finely shredded (optional)
- 1/4 cup raw honey
- pinch sea salt
- 1 cup dried cranberries
- 1 cup dried blueberries (I substituted dried figs)
- 1 vanilla bean, seeded (I substituted one teaspoon of vanilla for this)
- 1 1/2 teaspoon cinnamon
- 1 1/2 teaspoon pumpkin pie spice
- Melt the coconut oil in a large skillet over medium heat.
- Add the almonds, pecans, walnuts, pepitas, and coconut to the skillet.
- Drizzle this with the raw honey.
- Cook over medium heat until the honey and oil cling to the nuts and begins to “boil”.
- Add the remaining spices and fruit(s) to the skillet.
- Stir to coat everything together.
- Pour everything onto a large piece of parchment paper and allow the granola to air dry and cool for up to an hour.
- Transfer the granola to an airtight container.
And the final product …. delicious!
Special thanks to Cheeky Kitchen for this recipe.