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Another Paleo Granola Recipe

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.

Ingredients

Ingredients

More Ingredients

More Ingredients (Pumpkin Pie Spice not shown but was used)

Ingredients

  • 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

Directions

  1. Melt the coconut oil in a large skillet over medium heat.
  2. Add the almonds, pecans, walnuts, pepitas, and coconut to the skillet.
  3. Drizzle this with the raw honey.
  4. Cook over medium heat until the honey and oil cling to the nuts and begins to “boil”.
  5. Add the remaining spices and fruit(s) to the skillet.
  6. Stir to coat everything together.
  7. Pour everything onto a large piece of parchment paper and allow the granola to  air dry and cool for up to an hour.
  8. Transfer the granola to an airtight container.

And the final product …. delicious!

Paleo Granola

Paleo Granola

Special thanks to Cheeky Kitchen for this recipe.

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