I am so excited to post this recipe, not just because it s fantastic, but also because this is my 200th post on my blog. Thank you everyone for your support!!! This recipe is really versatile recipe and will appeal to your whole family as long as you do not have a nut allergy. Jeremy is allergic to specific tree nuts: walnuts, pistachios and cashews, so my recipes never contain those nuts. Anyhow, you can eat the granola plain as a snack, add milk to it for a breakfast cereal, sprinkle it over your Greek yogurt or over some berries. The possibilities are endless. I wish I could take credit for the recipe, but I adapted it from Against All Grain. I have made a bunch of paleo granolas and this one is by far the best in taste. It is also nice because it isn’t too much like a treat. It has the perfect balance of crunch and sweetness to make it really satisfying. Try to find unsalted nuts, but if you can’t, do not add the salt to the recipe.
Vanilla Granola – Adapted from Against All Grain
Prep Time: 15 minutes
Cook Time: 2 – 3 hours
Servings: 16 1/4 cup servings
- 1 cup almonds
- 1 cup pecans
- 1/2 cup macadamia nuts
- 1/2 cup hazelnuts
- 1/2 cup sunflower seeds
- 1/2 cup unsweetened coconut flakes
- 1/2 cup raisins
- 2 tablespoons coconut oil, melted
- 2 tablespoons vanilla
- 1 tablespoon cinnamon
- 3 tablespoons short of 3/4 cup honey
- 1 tsp. salt
- Pre-heat the oven to 200 degrees.
- Line two baking sheets with parchment paper.
- In a food processor, coarsely chop almonds, pecans, macadamias and hazelnuts, one nut at a time and place into a large bowl.
- Add in coconut flakes and sunflower seeds and stir to combine.
- In a microwave safe bowl, melt the coconut oil.
- Add the vanilla, cinnamon and honey to the oil and whisk together.
- Pour the liquid over the nuts and mix thoroughly.
- Sprinkle salt if desired.
- Spread the nut mixture out evenly over the baking sheets.
- Place in the oven for 1 hour, check the nuts, stir them around and continue baking.
- Check the nuts again at 2 hours and stir again. They should be drying out and not too sticky.
- If still moist, continue cooking for another 30 – 60 minutes. You can check for taste to make sure they are not beginning to overcook.
- Remove from the oven and let cool.
- Place in airtight container, add the raisins and mix well.
- Store in a dry place – will last about a week, but mine never does!!!