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.
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
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.