Fun fact: Calling someone "granola" means they are "environmentally aware" and love nature. S/o to Marnie and Megan for teaching me that one. Now I'm not sure if it was learning the nickname that subconsciously prompted me to make my favorite granola recipe today, but I can't say I regret it. I love this recipe so much that I'm dedicating this blog post solely to sharing it with you guys. And I also have to s/o the fab Kathleen Tabb (Dr. Seuss?) for introducing this gluten-free recipe to me. I made some tweaks to reduce the sugar and add an almond flavor, but the original recipe helped me out.
1 cup sliced raw almonds
1 cup raw cashews
1/4 cup raw pumpkin seeds
1/4 cup raw sunflower seeds
1/2 cup unsweetened shredded coconut
1/4 cup coconut oil (or other oil)
1/2 cup sugar-free syrup
1 tsp. vanilla extract
1/2 tsp. almond extract
1 cup banana chips
1 teaspoon salt
Preheat oven to 275 F. Place any whole nuts and banana chips in a ziploc baggie and use a meat tenderizer to break into small chunks. Mix all the nuts & chips into a medium sized bowl.
Place coconut oil, sugar-free syrup, vanilla extract, and almond extract in the microwave for 30 second increments until coconut oil is fully melted.
Add oil mixture to the nut mixture and combine, then spread onto a cookie sheet
Bake for 20-25 minutes or until lightly browned, stirring once or twice. When the granola is out of the oven, press against the pan with a spatula and allow to cool for 20-25 minutes, then break into chunks.
This granola is a perfect addition to yogurt, oatmeal, or even just delish as cereal with some almond milk. Happy baking!!