Wet ingredients:

  • 1/3 cup + 2T coconut oil
  • 1/2 cup honey
  • 2 tsp. vanilla

Nut/ Seed Mixture:

  1. For food processor (grind to desired texture – I prefer medium coarse): 3 cups sliced almonds, 3/4 cup pecans, 1/4 cup walnuts, 1/3 cup pepitos (pumpkin seeds), and 1/4 cup sunflower seeds
  2. Add this to a mixing bowl with: 1/2 cup unsweetened shredded coconut and 1/2 cup coarsely ground flaxseed and spices — as much as you would like. A good suggestion: 1/2 Tbl cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, 1/4 tsp cloves, 1/4 tsp allspice additional add-in options include, but not limited to: sesame seeds, raisins, and/or dried apple (can add to processor, or cut up small)
  3. Heat (& stir well) wet ingredients on stove until slightly warm, and mix well into dry ingredients. Spread the mix on large cookie sheet, layer 1/2″ – 3/4″ thick (I prefer to use parchment paper). Bake at 300 degrees for 14-20 minutes until light brown (edges brown first). Do Not Overcook. Cool completely.

NOTE: Nuts can burn easily. At 14 minutes you might want to check every 1-2 min. Keep the outer 2-3 inches slightly thicker than the middle if you want it all to be crunchier, and compress the very outside margins towards the center slightly to help keep them from burning.

Paleo Granola