Cinnamon Crunch Oat-Free Granola

Name: Cinnamon Crunch Oat-Free Granola
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 24
Cuisine: American
Ingredients: 1 ½ cup Coconut Flakes (1 1/2 cups unsweetened shredded coconut); ¼ cup Pumpkin Seeds (1/4 cup raw pumpkin seeds); ½ cup Hazelnuts (1/2 cup finely chopped raw hazelnuts); ½ cup Walnuts (1/2 cup chopped raw walnuts); ½ cup Pecans (1/2 cup chopped raw pecans); ½ cup Almond (1/2 cup slivered raw almonds); ¼ cup Sunflower Seeds (1/4 cup raw sunflower seeds); ¼ cup Almond Flour (1/4 cup blanched almond meal *optional) — optional; 2 tbsp Cinnamon (2-3 tbsp ground cinnamon — up to 3); ½ cup Coconut Oil (1/2 cup melted and cooled unrefined organic coconut oil); 1 tsp Vanilla (1-2 tsp vanilla extract — up to 2); ½ cup Honey (1/2 cup raw honey); ¼ tsp Sea Salt (1/4 tsp sea salt); ½ cup Raisins (1/2 cup raisins can also use dried cranberries, currants, or other chopped dried fruit of choice); 1 tbsp Chia Seeds (1 tbsp Chia seeds)

Cinnamon Crunch Oat-Free Granola - Breakfast,Snack (American)

35 minAmerican

Servings24

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Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 24 servings

Coconut Flakes1 ½ cup · 1 1/2 cups unsweetened shredded coconut
Pumpkin Seeds¼ cup · 1/4 cup raw pumpkin seeds
Hazelnuts½ cup · 1/2 cup finely chopped raw hazelnuts
Walnuts½ cup · 1/2 cup chopped raw walnuts
Pecans½ cup · 1/2 cup chopped raw pecans
Almond½ cup · 1/2 cup slivered raw almonds
Sunflower Seeds¼ cup · 1/4 cup raw sunflower seeds
Almond Flour¼ cup · 1/4 cup blanched almond meal *optional · optional
Cinnamon2 tbsp · 2-3 tbsp ground cinnamon — up to 3
Coconut Oil½ cup · 1/2 cup melted and cooled unrefined organic coconut oil
Vanilla1 tsp · 1-2 tsp vanilla extract — up to 2
Honey½ cup · 1/2 cup raw honey
Sea Salt¼ tsp · 1/4 tsp sea salt
Raisins½ cup · 1/2 cup raisins can also use dried cranberries, currants, or other chopped dried fruit of choice
Chia Seeds1 tbsp · 1 tbsp Chia seeds

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Steps

1Preheat oven to 275 degrees.
2Line two jellyroll pans with parchment paper and set aside.
3Pour coconut oil mixture over mixed nut mixture and stir to thoroughly coat.
4Spread onto two jelly roll pans in a very thin layer (essential for a good, crunchy texture).
5Bake for 30 minutes.
6Allow to cool completely, then break up into pieces and stir in chia seeds and dried fruit.
7Store in an airtight container.