Paleo Granola with Coconut & Honey – Christiann Koepke
Author: Christiann Koepke
- 1/2 cup / 90 grams melted weight coconut oil
- 1/2 cup / 165 grams raw honey
- 1/3 cup / 70 grams organic pumpkin purée
- 1 teaspoon pure vanilla extract
- 3 tablespoons / 35 grams chia seeds
- 2 cups / 250 grams mixed nuts salted optional
- 1 cup / 100 grams almonds
- 1 cup / 150 grams pumpkin seeds
- ¼ cup / 30 grams ground flax
- 3 3/4 cups / 195 grams large flake unsweetened coconut
- 1 cups / 150 grams dried cherries unsweetened
- 1 tablespoon cinnamon
- ¾ teaspoon nutmeg
- ½ teaspoon ginger
- ½ teaspoon cloves
- 1 teaspoon sea salt
- Preheat oven to 350 degrees and lightly grease two baking sheets with coconut oil. In small saucepan, warm first 4 ingredients, whisking until smooth, remove from heat. Add chia seeds to the liquid mixture, set aside.
- Meanwhile, add nuts to a food processor, pulsing just a couple of times until they’re partially broken up.
- In a large bowl, add nuts and remaining ingredients, except for cherries (reserve for later). Stir to combine. Slowly pour warm liquid over dry mixture, stirring with a spoon until fully incorporated.
- Spread granola evenly between the two pans to allow for even toasting. Bake in oven for 22-28 minutes or until lightly brown, stirring every 10 minutes. Make sure to watch it closely at the 15-20 minute mark as the large coconut flakes burn quickly, especially around the edges and note that they will continue to crisp up when they begin cooling.
- When granola is lightly brown, remove from oven. Immediately stir in cherries while still warm. Lightly sprinkle additional sea salt as well, to taste if you like a more salty snack. Allow to cool at room temperature. Store in airtight jars and enjoy within 2 weeks.