Yields 3 cups
Ingredients:
1 cup nut pieces (almonds, walnuts, pecans, pistachios)
1 cup unsweetened shredded coconut
½ cup seeds (flax, sesame, sunflower, chia, pumpkin)
½ cup chopped dried fruits (dates, cranberries, cherries, mangoes)
¼ cup almond or sunflower seed butter
3 tbsp raw honey
2 tbsp coconut oil, melted
½ tsp sea salt
1 tsp cinnamon
¼ tsp vanilla extract
¼ tsp ground ginger
Directions
1. Preheat over to 275. Line a baking sheet with parchment paper
2. In a large bowl, combine all ingredients and toss until evenly coated. Spoon the mixture onto the prepared baking sheet, spreading it in an even layer.
3. Bake until the coconut and nuts have a rich aroma and a light color, 20-25 minutes. Stir from time to time to brown it evenly.
4. Let the granola cool completely, then break into chunks. Store in an airtight container at room temperature for up to 2 weeks.
Recipe courtesy of Paleo Kids Cookbook