This delicious recipe is great to make because it can be used in many forms and is always great to have around the house. It is simple to make and is very yummy! Enjoy this granola for breakfast, lunch or dinner. This recipe is so easy to pack up and compliments various types of food.
Prep time: 2 hours
Cook Time: 40 mins
Serves: 10
Seasons: Spring, Summer, Fall
Weeks: 1 – 13
Ingredients
- 3 cups unsweetened coconut flakes
- 1 cup raw nuts roughly chopped (I used almonds)
- 1 cup raw seeds (I used 1/2 sunflower seeds, 1/2 cup pumpkin seeds)
- 2 Tablespoons chia seeds
- 1 Tablespoon flax seeds
- 1 teaspoon ground cinnamon
- 2 egg whites (or two flax eggs)
- 1 teaspoon of vanilla
- 1 teaspoon of cinnamon
- 4 Tablespoons coconut oil, melted
Instructions
Activate the raw nuts and seeds (except chia and flax seeds) by soaking for at least two hours
Drain and rinse nuts and seeds, lay on a clean cloth to dry, and sprinkle with salt
Preheat oven to 250°F and line a baking sheet with parchment paper
Separate egg white, or prepare flax egg (1 Tbsp ground flax + 3 Tbsp water)
Combine all ingredients in a bowl, mix thoroughly, and spread evenly on the sheet.
Bake 30-40 minutes until golden, rotating halfway through cooking time.
Remove from the oven and allow to cool
Store the granola in an airtight container in the fridge so it stays extra crunchy.
