A delightful and crunchy combination of nuts, seeds, and coconut, this Paleo gluten-free granola is flavored with vanilla and cinnamon and sweetened with honey or maple syrup. It's ideal for a wholesome snack or breakfast!
Ingredients: 2 cups mixed nuts and seeds almonds, cashews, pecans, sunflower seeds, pumpkin seeds. 1/2 cup unsweetened shredded coconut. 1/4 cup coconut oil, melted. 1/4 cup honey or maple syrup. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon sea salt.
Instructions: Set oven temperature to 300F 150C. Combine the shredded coconut, seeds, and nuts in a big bowl. Melted coconut oil, honey or maple syrup, cinnamon, vanilla extract, and sea salt should all be combined in a different bowl. After adding the wet mixture to the dry ingredients, toss to coat thoroughly. Evenly spread mixture onto a baking sheet that has been lined. Bake for 25 to 30 minutes, stirring occasionally, or until fragrant and golden brown. Take out of the oven and allow to cool down fully. Once the granola cools, break it up into clusters. For up to two weeks, keep at room temperature in an airtight container.
Prep Time: 10 minutes
Cook Time: 25 minutes
Final Emperor
