Paleo Granola Recipe

🧂 Ingredients

• 3 cups mixed nuts

  almonds, hazelnuts, macadamia and brazil nuts
• 2/3 cup dried fruit

  plums, dried cherries, cranberries, apricots, figs or dates
• 1/2 cup pepitas

  pumpkin seeds
• 2/3 cup desiccated coconut

  unsweetened
• 1/2 cup coconut flakes

  if you have them
• 2 tablespoons maple syrup
• 2 tablespoons honey

  rice malt syrup, maple syrup or coconut syrup can also be used
• 1 tablespoon vanilla extract
• Optional but very nice: zest of 1 orange
• 1 tablespoon coconut oil

  or ghee
• 1 tablespoon chia seeds
• You will need a food processor or some other way to break the nuts into smaller crumbs

Instructions

• 1 Preheat oven to 165° C (330° F).
• 2 Add two and a half cups of whole nuts (reserve the rest as whole nuts) and the
  dried fruit to a food processor. Process the mixture into medium size crumbs,
  some of it will turn into finer flour/meal like consistency but that's what we
  want – a variety of shapes and sizes. Transfer to a large bowl.
• 3 Add the remaining whole nuts and the rest of the ingredients, excluding chia
  seeds. Mix well and use a wooden spoon or a spatula to break down the clumps
  which will form when coconut oil and honey come into contact with dry
  ingredients. It's okay if some of them remain unbroken.
• 4 Grease a large baking tray with some coconut oil or ghee and line it with baking
  paper, making sure the sides are covered. Spoon the mix into the tray and
  flatten with a spatula.
• 5 Bake in three stages. First, bake for about 12 minutes and then stir the mix as
  the top would have browned by now. Then, bake for 8-10 minutes and stir again.
  Finally, bake for the last 4-5 minutes.
• 6 Remove and let it cool completely. The mixture should have turned crispy and
  dark golden brown.
• 7 Finally, add chia seeds and transfer to an air-tight container. You can leave it
  out of the fridge for a few days but it will keep longer, for up to two weeks,
  if you refrigerate it.

Nutrition Info