To Well With You

Nutty Crunchy Grain-Free Granola

This granola recipe is versatile, because you can use whatever nuts, seeds, dried fruits and sweeteners/binders you want. The first time I made it, I couldn’t decide whether to use honey or molasses, so I used both! Couldn’t decide between pecans and walnuts, so … both! For the fruit, I went with cranberries because it was the only dried fruit I had on hand that didn’t require chopping. (Prunes, anyone?)

CourseSnacks

Servings	Prep Time
10-12servings	10minutes

Cook Time

20-22minutes

Servings	Prep Time
10-12servings	10minutes

Cook Time

20-22minutes

Ingredients

2cups chopped pecans, pistachios or walnuts(or a mixture)
1cup sliced or slivered almonds
1/2cup sunflower or sesame seeds(or a mixture)
1cup finely shredded unsweetened coconut
1cup unsweetened dried cranberries, blueberries or other dried fruit
2Tbsp. coconut oil, melted
5Tbsp. pure maple syrup, honey or blackstrap molasses(or a mixture)
1/2tsp. sea salt

Instructions

Preheat oven to 325 degrees Fahrenheit.
Mix nuts, seeds and coconut in a large bowl.
Mix in dried fruit.
Add coconut oil, sweetener (syrup, honey or molasses) and salt, and mix thoroughly with your hands.
Spread mixture evenly in jelly roll pan. Granola should be no more than an inch thick.
Bake 20-25 minutes, stirring every 8-10 minutes.
Allow to cool before breaking into pieces.
Store in air-tight container.