This Granola recipe with nuts contains seeds, nuts, coconut oil, maple syrup, and raisins for an amazing-tasting granola.
Servings: 10
Prep Time: 10 minutesminutes
Cook Time: 1 hourhour30 minutesminutes
Cooling Time: 30 minutesminutes
Total Time: 1 hourhour40 minutesminutes
Ingredients
1cupeach of raw almonds, cashews, pecans and walnuts
½cupraw sunflower seeds
1tablespoonchia seeds
1 ½tablespoonsflax seeds
½cupraw pepitas
3tablespoonscoconut oil, melted
1 ½teaspoonsground cinnamon
1tablespoonvanilla extract
3tablespoonsraw maple syrup
¼teaspoonsea salt
1 ½cupsunsweetened coconut shreds
1cupraisins
Instructions
Preheat the oven to 250°.
Add the almonds, cashews, pecans, and walnuts to a food processor and pulse several times until it is gritty and still some chunks are the size of half peanuts.
Transfer the mixture to a bowl and add in the seeds, pepitas, oil, cinnamon, vanilla, syrup and salt, and mix until completely combined.
Pour the mixture out onto a sheet tray lined with parchment paper and spread out until flattened.
Bake at 250° for 90 minutes or until the seeds are lightly browned and cooked.
Cool the granola and then break up and toss with coconut shreds and raisins.
Serve.
Notes
Make-Ahead: You can make this up to 1 week ahead of time.How to Store: Cover in an air-tight container at room temperature and keep it for up to 3 weeks.Feel free to use whatever nuts you'd like in this, just as long as they are raw and unsalted.Dried cherries are also an excellent substitute for raisins.