Happy Paleo Granola
Ever since I’ve been tinkering with paleo-esque eating, there is one grain-based food that gets me all homesick and full of wanderlust. I mean, if you can say wanderlust about a food. Lust, obviously. But, wanderlust? Let’s pretend it’s a thing.
A bowl of cereal.
Mornings are made better with cereal, dontchya dontchya? Yeah, I thought you’d agree.
Which is why, I’ve scoured the bulk aisles of Whole Foods for cereal-esque, paleo-friendly textures, driven twice to Costco for godforsakenly massive bags of sliced almonds (let’s pretend that’s a thing, too), and finally today perfected a Paleo Granola cereal so good, it tastes like magic.
And no, I’m not misusing the word magic here. Bear with me.
You know how some things taste one way. And other things taste another way. But when you put the two things together, some how you get a kabang? A boom chicka chicka? A yowzee mamacita? Yeah, that’s this recipe.
Slightly sweetened with raw honey (vegans, don’t panic. You can use maple syrup instead). Rich with happy nuts. Full of the flavors of coconut. Fill a bowl with coconut or almond milk (or yogurt, if you’re a Primal eater), then nab a spoon and chow down. You’ll taste it. There’s magic in that bowl of cereal.
Magic for your morning. Magic for mine. Let’s all eat magic together.
Happy Paleo Granola
Yield: Makes about 30 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
This granola is lightly sweet and super crunchy, thanks to a little bit of raw honey and lots (tons, actually) of sliced almonds, pepitas, walnuts and pecans. Don't skip the addition of the dried fruit. It's well worth hunting it down at a health store for the color and chewy natural sweetness. Once dry, store your granola in an airtight container in the fridge. It'll keep there for at least a month.
3 tablespoons coconut oil
2 cups sliced almonds
1/2 cup raw pecans, chopped
1/4 cup raw walnuts
1/4 cup raw pepitas (pumpkin seeds)
3/4 cup natural coconut, shredded
1/4 cup natural coconut, finely shredded (optional)
1/4 cup raw honey
pinch sea salt
1 cup dried cranberries
1 cup dried blueberries
1 vanilla bean, seeded
1 1/2 teaspoon cinnamon
1 1/2 teaspoon pumpkin pie spice
Melt coconut oil in a large skillet over medium heat. Add almonds, pecans, walnuts, pepitas, and coconut to the skillet. Drizzle with raw honey. Cook over medium heat until the honey and oil cling to the nuts and begin to "boil". Add remaining spices and fruits to the skillet. Stir to coat. Dump everything onto a large piece of parchment paper. Allow to airdry and cool for up to an hour. Transfer to an airtight container.