Granola was one of my favorite snacks growing up. I ate granola cereal drowned in milk, stuffed my gym bag with granola bars and covered my yogurt with granola clusters. So you can imagine the withdraw I went through when first embarking on my paleo journey. Luckily, I quickly discovered with a little effort, I could recreate my favorite granola recipes from nuts, seeds and almond meal. The recipe below is my go-to, but the best thing about this recipe is that you can use whatever nuts, seeds and flour you have on hand! No almonds? No problem, just add in some more walnuts!
How will you eat this yummy good morning granola? Drowned in coconut milk or on top of coconut yogurt?
- 2 cups whole or halved nuts of choice (I used walnuts, cashews and almonds)
- 1 cup slivered or sliced almonds
- 1/2 cup seeds of choice (I used sunflower)
- 1/2 cup almond meal
- 1/2 shredded coconut
- 1 handful cranberries
- 1-2 bananas
- 1 egg
- 2 tsp pure vanilla extract
- 2 tsp coconut oil
- 2 heaping tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp sea salt
- Preheat the oven to 350
- In a food processor (or blender), pulse the whole or halved nuts until they’re partially ground and partially still in small chunks
- Pour the nuts into a large mixing bowl, then stir in the slivered almonds, seeds, almond meal, coconut and cranberries
- Place the bananas, egg, vanilla, coconut oil, cinnamon, nutmeg, and sea salt into the food processor and process for about 10-15 seconds until all the ingredients are puréed
- Pour the banana mixture into the dry mixture and stir until well coated
- Pour the nut mixture onto a parchment paper–lined baking sheet
- Bake in the oven for about 30 to 40 minutes, checking every 10 minutes and turning the chunks of granola with a large spoon to break up the very large pieces
- Remove from the oven and let cool, uncovered
- Store in the refrigerator