Since adapting Paleo eating, the #1 thing I've really missed is granola. I used to love putting some on top of yogurt or just eat alone so when I learned regular granola is a no-no, you sure bet I missed it.
But...yes it gets better. I can across this recipe last week and got a lump in my throat. Well maybe not like that but I sure was happy and excited to make some granola.
Ingredients:
- 2 cups whole or halved nuts of choice (I used walnuts and almonds)
- 1 cup slivered or sliced almonds
- 1/2 cup seeds of choice (I used sunflower)
- 1/2 cup almond meal
- 1/2 shredded coconut
- 1 handful cranberries
- 1-2 bananas
- 1 egg
- 2 tsp pure vanilla extract
- 2 tsp coconut oil
- 2 heaping tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp sea salt
Directions:
- Preheat the oven to 350
- In a food processor (or blender), pulse the whole or halved nuts until they’re partially ground and partially still in small chunks.
- Pour the nuts into a large mixing bowl, then stir in the slivered almonds, seeds, almond meal, coconut and cranberries.
- Place the bananas, egg, vanilla, coconut oil, cinnamon, nutmeg, and sea salt into the food processor and process for about 10-15 seconds until all the ingredients are puréed.
- Pour the banana mixture into the dry mixture and stir until well coated.
- Pour the nut mixture onto a parchment paper–lined baking sheet.
- Bake in the oven for about 30 to 40 minutes, checking every 10 minutes and turning the chunks of granola with a large spoon to break up the very large pieces.
- Remove from the oven and let cool, uncovered.
- Store in the refrigerator.
I added a few handfuls to some almond milk for breakfast this weekend and 100% satisfied my craving for cereal-y foods. Perfect.