Paleo {Granola} Recipe

Every time I create or concoct a recipe and it’s awesome I always wish I had written it down. A few months ago I started making a grain free granola (For myself) and found that after 24 hours the jar was empty. The rest of the family would inhale it like none other.

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I started writing it down as I went and tried to perfect my measurements. I don’t always use the same nuts or dried fruit but those are easy things to sub out.

We love to put it on yogurt, smoothie bowls or in some almond milk. But, really, straight out of the jar is what happens the most around here.

Here’s the recipe!

Paleo ‘Granola’

2 tbsp. Ground Chia Seeds

1 cup Unsweetened Shredded Coconut

1 cup Macadamia Nuts (or chopped Almonds, Cashews or Pecans)

3/4 cup Sunflower Seeds

3/4 cup Cranberries (or Dried Fruit of Choice)

1/3 cup Coconut Oil

1 tsp Vanilla Extract

1/4 cup Honey (or Maple Syrup)

1 tbsp. Cinnamon

1/4 tsp Ground Ginger

1/4 tsp Salt

-Preheat oven to 350° F and line a baking sheet with parchment paper

-In a small saucepan heat coconut oil, honey and vanilla on Medium for 5 minutes

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-In a bowl, mix all dry ingredients

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-Pour the saucepan mixture over the dry ingredients and mix well making sure everything is coated

-Spread evenly on the baking sheet and bake for 10 minutes. Remove from oven and gently turn/stir on the baking sheet. Return to oven for another 5-10 minutes or until it starts to get a golden brown color.

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-Remove from oven and let cool. Store in an airtight jar for 1-2 weeks (ours has never lasted that long..)

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Let me know what you think if you try it out- always looking for ways to make things taste better or add variety!

For Your Pinning Pleasure…

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Published by Alissa Schmidt

Wife & Mama. Photographer & Artist. Décor & DIY. Gardening & Sunshine. Saved by Grace. Welcome to where I dwell.

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