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Berry Nutty Coconut Granola
This is a great snack to eat on its own and a wonderful topping for your oatmeal, yogurt or ice cream. Enjoy!
Prep Time: 00:10
Cook Time: 00:30
2 cups of whole nuts (like almonds, walnuts, brazil or hazelnuts) that are not salted or oiled
1/2 cup pumpkin seeds (with no salt or oil)
1/2 cup of whole oats (i used gluten-free oats, but use what works best for you)
2/3 cup unsweetened coconut flakes
3 tbsp chia seeds
1/4 cup coconut oil
1/4 cup of maple syrup
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp ground ginger
1Preheat oven to 325 degrees and line a baking sheet with parchment paper. You can use foil if you don’t have parchment, but parchment is a lot easier and better for you if you have it.
2Roughly chop your nuts, maybe into thirds, but don’t over analyze it. If you have a food processor that can chop them and not pulverize them then use that.
3Mix your nuts, pumpkin seeds, oats, coconut flakes and chia seeds together in a large bowl.
4In a separate bowl, mix your coconut oil and maple syrup together. If your coconut oil is not liquefied, then put it in the microwave for about 20 seconds or melt on the stove. Once the oil and syrup are mixed, then mix in the vanilla extract, cinnamon, and ginger.
5Pour the liquid bowl into the dry mix bowl and toss until evenly coated.
6Spread the granola onto the baking sheet. Sprinkle with a little salt (or not – you probably won’t even miss it! )
7Place in the oven and bake for 15 minutes. Remove from the oven and toss the mixture and then return to the oven to bake for another 15 minutes.
8Remove from oven. Toss in the berries and let cool. Enjoy!
Don’t be afraid to make this YOUR own! Use more, less or remove what you like or don’t like. Try reducing the syrup to lower the sugar content. Try it with other spices for a completely different flavor. Just have fun!
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