Homemade Granola

Yields1 Serving
 1 cup cashews
 3/4 cup almonds
 1/4 cup pumpkin seeds, shelled
 1/4 cup sunflower seeds, shelled
 1/2 cup unsweetened coconut flakes
 1/4 cup coconut oil
 1/4 cup honey
 1 tsp vanilla
 1 cup dried cranberries
 1 tsp salt
1

Preheat oven to 300f/150c. Line a baking sheet with parchment paper. Place the cashews, almonds, coconut flakes and pumpkin seeds into a blender and pulse to break the mixture into smaller pieces.

2

In a large heatproof bowl, melt the coconut oil, vanilla, and honey together over a pan of boiling water. Add in the mixture from the blender and the sunflower seeds, and stir to coat.

3

Spread the mixture out onto the baking sheet and cook for 20-25 minutes, stirring once, until the mixture is lightly browned. Remove from heat. Stir in the dried cranberries and salt.

4

Press the granola mixture together to form a flat, even surface. Cool for about 15 minutes, and then break into chunks. Store in an airtight container or resealable bag.

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Ingredients

 1 cup cashews
 3/4 cup almonds
 1/4 cup pumpkin seeds, shelled
 1/4 cup sunflower seeds, shelled
 1/2 cup unsweetened coconut flakes
 1/4 cup coconut oil
 1/4 cup honey
 1 tsp vanilla
 1 cup dried cranberries
 1 tsp salt

Directions

1

Preheat oven to 300f/150c. Line a baking sheet with parchment paper. Place the cashews, almonds, coconut flakes and pumpkin seeds into a blender and pulse to break the mixture into smaller pieces.

2

In a large heatproof bowl, melt the coconut oil, vanilla, and honey together over a pan of boiling water. Add in the mixture from the blender and the sunflower seeds, and stir to coat.

3

Spread the mixture out onto the baking sheet and cook for 20-25 minutes, stirring once, until the mixture is lightly browned. Remove from heat. Stir in the dried cranberries and salt.

4

Press the granola mixture together to form a flat, even surface. Cool for about 15 minutes, and then break into chunks. Store in an airtight container or resealable bag.

Homemade Granola

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