I love granola but I hadn’t thought about making a paleo version until I was over at my friend Jessica’s house the other day. She made some that I was munching on the whole time we were cooking dinner.

I decided to take my own spin on it and I was happy with the outcome. I made this with no sugar because I’m on a candida protocol, but you could totally add a tablespoon of maple syrup or honey if you like yours a little sweet.

Enjoy!

Ingredients:
2 tbsp coconut oil
1 cup coconut butter
1/4 tsp pumpkin spice
1/2 tsp vanilla
1.5 cups raw sliced almonds
1 cup walnuts
2 tbsp chia seeds
2 tbsp hemp hearts

Method:

• In a sauce pan, heat 1 tablespoons of coconut oil on low

• Add in 3/4 cup of coconut butter continuing to keep the heat very low, and stirring regularly to ensure it doesn’t stick

• Once liquified (approximately 3-4 minutes but keep an eye on it because the coconut butter can get overlooked easily), add the vanilla, salt and pumpkin spice and whisk together

• Add in the nuts and seeds and stir until they are completely coated in the coconut butter mixture

• Carefully pour this onto a parchment lined baking sheet and spread the mixture out evenly

• Place in the oven for 30 minutes, stirring every ten minutes to prevent burning

• Let cool for approximately 2 hours until coconut butter has solidified again

Enjoy with coconut milk and berries! Store in an airtight container and it should last you about 3-4 weeks.

Other Recipes You’ll Love:

Paleo Grain-Free Zucchini Bread

Paleo Pancake Pumpkin Muffins

Paleo Maca + Matcha Energy Bites