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Coconutty granola

Ingredients

  • 1 cup sliced almonds
  • 1 cup raw pecans
  • 2 cups raw unsweetened coconut flakes
  • ½ cup sesame seeds
  • 2 tbsp ground flax seed
  • 1 tbsp coconut oil
  • ⅛ tsp pink himalayan salt
  • ½ tbsp ground cinnamon
  • ½ tsp nutmeg
  • 2 tbsp honey
  • 1 tbsp vanilla extract
  • 1 tsp almond extract

Instructions

  1. Preheat oven to 300.
  2. In a large mixing bowl, combine sliced almonds and coconut flakes.
  3. In a food processor, pulse remaining ingredients until sticky, and form the size of bread crumbs.
  4. Pour into the mixing bowl and using your hands gently mix with almonds and coconut until coated bowl and gently mix all ingredients together.
  5. Spread the mixture in a thin layer on a baking sheet lined with parchment paper and bake for 15 minutes, until lightly toasted. (To make this recipe completely raw, dehydrate the mixture 5-6 hours at 115ºF in a food dehydrator)
  6. Cool before serving or storing.

Recipe Notes

Granola can be kept in an airtight container in a cool, dry place for up to 2 weeks. We keep ours in a large mason jar in the refrigerator, or when travelling in a BPA-free plastic bag.