I scraped together this recipe a few weeks ago when I was craving cereal for breakfast. I try to keep my grain intake to a minimum (for health reasons I suppose, but mainly because I just like it better that way), but the grain-free granolas I’ve purchased in the past, while delightfully simple and delicious, tend to be expensive.
Enter this recipe. I decided to chance it and throw together an experimental batch in my kitchen, and it turned out better than any store-bought granola I’ve tried so far. Gluten-free and paleo-approved (honey is iffy, but I think it counts), it’s a yummy and versatile snack.
Without further ado, here’s what I did:
2 cups sliced almonds
1 cup chopped walnuts
½ cup chopped pecans
½ cup golden flax seeds
1 cup slivered coconut, unsweetened
½ cup coconut oil
½ cup honey
(You can substitute different types of nuts, or throw in some dried fruit; this recipe is great because you can use whatever you’ve got.)
Combine all the nuts, coconut, and flax seeds in a giant container with a lid. Mix the coconut oil and honey together and heat until it’s liquidy and pourable. Pour the mixture over the nuts, seal the bowl, and shake it all together until all the nuts are evenly coated.
Spread the contents of the bowl evenly on a cookie sheet and bake at about 300˚ F for 20 minutes. It’ll be sticky at first, but as it cools it will take on a wonderful crunchy texture.
I like to pour milk over mine and call it cereal, but it’s also good over yoghurt or by the handful on my way out the door.
Grocery Department, Rebecca’s Natural Food