Grain-Free Granola

Until recently, my sweet Selah had never had cereal in her short little life. Well, the other day we were out of eggs, so I just broke up a granola bar into pieces and poured milk in the bowl to serve for breakfast.

Immediately, I hear…”MAMA, THIS IS COLD! WHAT’S IN MY MILK?!”

Seriously, she flipped! And even though she loved it after I convinced her to give it a try, I think my little girl will always prefer her warm breakfasts of eggs and bacon, coconut flour pancakes, or soaked oatmeal.

So today, I share this amazing homemade granola recipe and hope it causes some flipping out…in a good way!

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Grain-Free Granola

Ingredients

• 2 1/2 cups assorted nuts and seeds, soaked and sprouted
• 1/2 cup organic raisins or other preferred dried fruit
• 2 cups unsweetened shredded coconut
• 1/4 cup coconut oil
• 1/4 cup raw honey
• 1 tsp or more vanilla extract, based on preference
• 1/2 tsp sea salt
• 1 TBSP cinnamon

Instructions

1. Roughly chop 1 cup of the nuts and seeds. Place in a bowl.
2. Use your food processor to pulse the other 1 1/2 cups of nuts and seeds into a finer "chop."
3. Add to the bowl.
4. Add raisins.
5. Stir in the dried coconut.
6. In a saucepan over medium low heat, combine oil, honey, vanilla, salt and cinnamon. Cook until the mixture bubbles.
7. Pour mixture over the fruit/nut mixture.
8. Stir to completely combine.
9. Press the mixture into a parchment-lined pan of some sort. Press HARD.
10. You can either: 1. Bake the granola at 270F for 2 hours for a more buttery and crispy flavor or 2. Do not bake it and chill for 2-3 hours in the fridge. Then remove from the pan and dig in!

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