There’s nothing like starting your morning with a fresh cup of coffee along with a big bowl of fresh fruit topped with cinnamon and homemade yogurt and granola. We started making our own granola a few years ago when we became frustrated with all the added sugars in the store-bought variety, not to mention more packaging to throw away. We were on the hunt for a delicious and healthy recipe, and we found it at Epicurious. It has the added bonus of being grain-free for those who are trying to follow a Paleo diet or eat less grains.
Paleo Granola with Coconut and Almonds
3 cups unsweetened coconut flakes
1 1/2 cups sliced almonds
1 cup shelled raw pumpkin seeds (pepitas)
1/2 cup sesame seeds
1/2 cup raw sunflower seeds
2 tablespoons chia seeds (optional)
3/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/2 cup honey
2 tablespoons olive oil
1 teaspoon vanilla extract
Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper.
Toss coconut, almonds, pumpkin seeds, sesame seeds, sunflower seeds, chia seeds, if using, salt, cinnamon, and cardamom in a large bowl.
Cook honey, oil, and vanilla in a small pot over medium heat, stirring occasionally, until hot and easily pourable, about 1 minute. Pour over coconut mixture and stir to combine. Spread mixture evenly on prepared baking sheet and bake, stirring once halfway through, until golden-brown and crisp, about 25 minutes.
Store tightly covered at room temperature.
Carbohydrates 17 g (6%)
Fat 23 g (36%)
Protein 6 g (13%)
Saturated Fat 11 g (54%)
Sodium 96 mg (4%)
Polyunsaturated Fat 4 g
Fiber 5 g (20%)
Monounsaturated Fat 7 g
per serving (16 servings)
So many granolas are full of salt, unneeded fats and sugars.
This is just another way to make your life simpler. You won’t be bringing home a lot of extra packaging, and you have control over how much salt, fats, sugars and added fillers and chemicals you consume. This recipe is a winner! Once again, what is good for our environment is good for us.