Coconut & Chia Grain Free Granola

Monday, June 12, 2017

makes 4-5 cups

Since getting back from Thailand, Anna & I have decided to go full Paleo. After all the rice and noodles I had, I definitely needed a little carb detox. I try and eat mostly Paleo all the time, but vacations are an exception. You've got to live a little, am I right?!

Breakfast is always hard, because you can't have a lot of staples like oatmeal, greek yogurt, or bread. That's why I like to keep a grain free, nut based granola on hand at all times. It is great on fruit bowls, smoothie bowls, coconut yogurt, or just to have as a snack. I have tried a lot of recipes, but this is probably one of my favorites. The chia seeds and nuts add a good crunch, while the maple syrup keeps it sweet. I hope you enjoy!

What You Need
1/2 cup unsweetened coconut flakes, I like to use these
1 cup raw almonds
1 1/4 cup raw pecans
1 cup raw walnuts
3 TBS chia seeds
1 TBS flax meal
2 TSP cinnamon
1/4 TSP Himalayan salt
3 TBS coconut oil
1/4 cup + 1 TBS maple syrup

Directions
1. Preheat the oven to 325° and line a rimmed baking sheet with parchment paper or a reusable liner.
2. In a large bowl, combine the coconut flakes, nuts, chia seeds, flax seed, cinnamon, and salt. Set aside.
3. In a small saucepan over low-medium heat, combine the maple syrup and coconut oil. Once melted, pour over the nut mixture and mix well so that everything is covered. 
4. Spread the mixture evenly onto the baking sheet and bake for 20 minutes.
5. Increase the oven temperature to 350°, take out the granola and give it a good stir. Place back in the oven and cook for 5-8 more minutes. 
6. Once granola has started to brown, remove from the oven and let sit out for 30 minutes or until completely cool and hardened. This is an important step, so don't skip it!
7. Once cooled, break up using a spatula and store in an airtight container. 

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