Almost Nearly Granola
Breakfast is my favourite meal of the day, provided I have time to make bacon and eggs, or a frittata, or…. whatever other egg concoction I can come up with. But sometimes I have both a lack of time and a desire for something a little different, and this recipe hits the spot. Sweet, crunchy and a perfect topping for high quality yogurt or perhaps even rice pudding.
Almost Nearly Granola
Prep time
Cook time
Total time
Chef: David White
Recipe type: Essential Pantry Item
Kitchen Type: Back Country
Serves: 6
Ingredients
- 1 cup slivered almonds
- ½ cup cashews
- ¼ cup walnuts
- ¼ cup macadamia nuts
- ¼ cup raw pumpkin seeds
- ¼ cup raw sunflower seeds,
- ½ cup unsweetened coconut flakes
- ⅓ cup coconut oil, melted
- ⅓ cup local, unpasteurized honey
- 1 tsp. vanilla
- 1 cup cranberries, black currents and raisins
Directions
- Preheat oven to 275 F.
- In a food processor or blender, pulse cashews, walnuts, macadamia nuts pumpkin seeds and sunflower seeds to break into smaller chunks. BE SURE PULSE.
- Melt the coconut oil in microwave for 35 seconds, mix together with honey and vanilla in a sized mixing bowl. Add the seeds, nuts, coconut flakes and slivered almonds and mix well
- Evenly spread the granola mixture onto a parchment lined cookie sheet. Bake for between 25-30 minutes or until lightly browned, stirring midway to avoid burning. Remove from heat and add the dried fruit and sprinkle with sea salt.
- Once mixture has cooled, break into small pieces and enjoy with a high quality yogurt, or with paleo pumpkin pudding
Seal in zip-lock bags or vacuum seal bags and go hiking. Simple.