Happy Sunday everyone! Since it’s Sunday, I figured we could all do with some brunch-y food, am I right?
I first made this granola for Matt due to his frustration at not being able to find a suitable paleo granola. I have since made and remade this recipe, cooked a batch for my grandmother, and passed on the recipe to several family members! Everyone loves it and can’t get enough – and I love being able to give it to them!
Granola is such an awesome food option isn’t it?
I mean, you can have it with almond milk, on top of fruit, on top of a smoothie, or even as a trail mix. I’m sure if you’re really creative you can find some more ways to eat it (make sure you tell me, as I’m always open to new weird ways to eat stuff).
This granola is completely free of refined sugar, gluten, and dairy.
It’s full of protein and good fats that keep you full for longer. Honestly, this granola can do no wrong (and I’m not just saying that cuz I made it!)
We use coconut oil instead of butter, maple syrup instead of sugar, and lots of nuts & seeds to keep it grain-free.
For one large batch, you will need:
1 cup almonds
1 cup walnuts
1/2 cup brazil nuts
1/2 cup sunflower seeds
1/2 cup sesame seeds
1/2 cup cacao nibs
1/2 cup desiccated coconut flakes
1/2 cup black sesame seeds
1/2 cup cranberries
1/2 cup flax seeds
1/4 cup coconut oil
3 tbsp maple syrup
1 tsp cinnamon
1/2 vanilla pod, seeds scraped out
sprinkle Himalayan salt
2 tbsp egg whites (optional)
Let’s make it baby!
Preheat you oven to 165ºC.
Add your nuts to a food processor and pulse until they are broken down but still chunky. Add to a large bowl with the rest of the dry ingredients (except the cranberries) and mix together.
In a sauce pan, melt your coconut oil and with the other ingredients. Add to the bowl and mix until everything is nice and coated. Use your hands if necessary! It should all be deliciously sticky!
If you’re using the egg (which is what makes it clumpy), whisk it until frothy and add to the bowl, again coating everything.
Spread evenly onto a baking tray and pop in the oven for 30-40 minutes. If using the egg whites, don’t stir the granola or the clumps won’t form! If you’re doing the vegan option, stir once halfway through.
Once lightly browned on top and your kitchen smells like heaven, remove from the oven and let cool. Once cooled down, break apart, add in cranberries, and store in an airtight glass container.
Should last for a week!
My favourite way to have this is topped with berries. Blueberries and raspberries especially, but I’ll let you choose which ones work best for you.
Also, it’s a great gift! Add some to a nice mason jar, tie a bow, and bring along next time you’re invited to dine at someone’s home. Instant star guest!