The other day I was jonesin’ for granola. It’s an irrational craving. Not the good stuff, like ice cream, pizza or chocolate. Instead, something like spinach salad, broccoli …and granola. Granola is usually oat based and heavy on the sugar and oil, so needed to seek out a paleo-friendly version.
The ingredient combination here is one of my favorites. It’s inspired by an Eleven Madison Park recipe . It’s super easy to make, stores well in a glass jar, and will satisfy when that crazy craving strikes… for granola.
At the grocery store, I was happy to find several Paleo-friendly versions, but the price point was a little painful. Time to take matters into my own hands. I’m happy to say that making homemade Paleo granola is not only easy, it is super adaptable to any combination of nuts, seeds, and fruit. Oh, and it’s really delicious!
It’s wonderful eaten out of hand, as a yogurt topper, or served up as with berries and a plant-based milk.
PALEO GRANOLA (paleo, vegan, grain-free)
If you are following a paleo or grain-free diet, granola is not off the menu. This delicious recipe will satisfy that granola craving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 3 cups
1/2 cup raw pecans, coarsely chopped
1/2 cup raw pistachios, coarsely chopped
1/2 cup raw pepitas
1/2 cup unsweetened flaked coconut, divided
3 tbsp date sugar (coconut sugar is a perfect substitute)
3 tbsp maple syrup
3 tbsp coconut oil, melted
1 tsp cinnamon
pinch of sea salt
1/2 cup dried sour cherries, soaked in hot water to rehydrate
1/4 cup chia seeds
Preheat oven to 300 and place in the center pf the oven.
Combine the pecans, pistachios, pepitas, cinnamon and salt in a large bowl.
In a small saucepan, add date sugar, coconut oil and maple syrup and heat over low heat until date sugar has dissolved.
Transfer liquid mixture and pour over nuts. Using a rubber spatula, toss to combine, ensuring that the mixture is completely coated. Add 1/4 cup of the coconut (reserve the other half for later).
Spread onto baking sheet lined with a silpat or parchment.
Bake for 25-30 minutes, until the mixture is golden to dark brown.
Remove from oven, let cool for 10 minutes, then add the rehydrated cherries and remaining 1/4 cup coconut.
Let cool completely before transferring to a jar or container.
Raw nuts work best in this recipe.
Use your creativity with this recipe. Don’t fret if you can’t find the ingredients. You may already have the ingredients in your pantry
- substitute pecans and pistachios with almonds, walnuts, hazelnuts
- substitute pepitas with sunflower seeds
- substitute chia seed with sesame seeds or hemp seeds
- any dried fruit would work in place of the cherries
- coconut sugar is a fine substitute for date sugar
Stay close to the oven. Nuts go from not cooked to burnt in a blink of an eye!
Make a double batch and give it out to your friends and family. They will thank you for it.
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