Easy Grain-Free Granola

Name: Easy Grain-Free Granola
Yield: 4
Cuisine: American
Ingredients: 1 cup Cashew (1 cup raw cashews (unsalted)); 1 cup Pecans (1 cup pecans (raw)); ½ cup Pumpkin Seeds (½ cup pumpkin seeds (raw)); ½ cup Coconut (½ cup coconut (flaked)); ¼ cup Sunflower Seeds (¼ cup sunflower seeds (raw)); 1 tsp Vanilla (1 teaspoon vanilla extract); ¼ cup Coconut Oil (¼ cup coconut oil); ¼ cup Maple Syrup (¼ cup maple syrup (or honey)); ¾ tsp Sea Salt (¾ teaspoon sea salt); ¼ cup Cocoa Nibs (¼ cup cacao nibs (or small chocolate chips)); ⅓ cup Cranberry (⅓ cup cranberries (dried))

Easy Grain-Free Granola - Breakfast (American)

American

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Steps

1Put your cashews, pecans, pumpkin seeds, and coconut into a blender or food processor and pulse until the mixture becomes medium grain crumbles.
2You don’t want to pulverize it to become a nut flour, but if you still see whole chunks of nuts, give it a stir and pulse until everything is very coarsely crumbled. Pour into medium-sized mixing bowl.
3Warm your coconut oil, syrup, and vanilla extract in a small saucepan and stir once all melted together.
4Pour your syrup on top of your nut mixture and stir to combine. Add your salt and sunflower seeds and stir again. I find that the granola usually tastes a little too sweet before it’s baked, but then it’s at the perfect level out of the oven so feel free to add less sweetener (and a little more coconut oil instead) if you prefer.
5Spread out your granola onto a baking sheet and bake at 300° for 20 minutes, stirring it at the 10-minute mark. Once you take the granola out, stir in your cacao nibs and cranberries and let cool on the pan (it will crisp up more as it cools). Once totally cool, break it into crumbles and store in an airtight container.