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
Recipe type: Essential Pantry Item
Kitchen Type: Back Country
Serves: 6
  • 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
  1. Preheat oven to 275 F.
  2. In a food processor or blender, pulse cashews, walnuts, macadamia nuts pumpkin seeds and sunflower seeds to break into smaller chunks. BE SURE PULSE.
  3. 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
  4. 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.
  5. 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.


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