Honey & Cinnamon Homemade Granola
The honey in this recipe provides just the right amount of sweetness and the nuts and seeds add a perfect crunch. This granola is paleo-friendly, grain-free, gluten-free, dairy-free, free of refined sugars and vegetarian. You’re in for a treat with this Honey Cinnamon Paleo Granola. It’s lightly sweetened, slightly chewy yet deliciously crunchy. This granola makes for a scrumptious snack and is perfect for topping on your favorite yogurt.
Ingredients:
- 1 cup Raw Almonds
- 1 cup Raw Cashews
- 1/3 cup Raw Pumpkin Seeds
- 1/3 cup Raw Sunflower Seeds
- 1/4 cup Coconut Flakes unsweetened
- 1/3 cup Honey
- 1 tsp Pure Vanilla Extract
- pinch Sea Salt
- 2 tbsp Ground Cinnamon
- 3/4 cup Dried Cranberries
- 1/4 cup Coconut Oil
Instructions:
- Preheat oven to 275 °F.
- In a food processor or blender, add almonds, cashews, and coconut flakes to chop into small pieces. Do not over blend.
- Heat coconut oil, honey, cinnamon and salt over medium high heat in a large saucepan, for about 3-5 minutes. Remove from heat and stir in vanilla. Then add seeds, nuts and coconut flakes and stir to coat.
- Spread granola mixture evenly onto a baking sheet lined with parchment paper.
- Bake for 20-25 minutes or until lightly browned. Remove from oven and add dried cranberries, may need to press into granola mixture.
- Allow to cool for about 20 minutes or until hardened. Break apart granola. Store in an airtight container or mason jar for up to 2 weeks.
KEYWORD dairy free, Gluten Free, grain-free, Paleo
Honey & Cinnamon Homemade Granola
The honey in this recipe provides just the right amount of sweetness and the nuts and seeds add a perfect crunch. This granola is paleo-friendly, grain-free, gluten-free, dairy-free, free of refined sugars and vegetarian. You’re in for a treat with this Honey Cinnamon Paleo Granola. It’s lightly sweetened, slightly chewy yet deliciously crunchy. This granola makes for a scrumptious snack and is perfect for topping on your favorite yogurt.
Equipment
- Food Processor
Ingredients
- 1 cup Raw Almonds
- 1 cup Raw Cashews
- 1/3 cup Raw Pumpkin Seeds
- 1/3 cup Raw Sunflower Seeds
- 1/4 cup Coconut Flakes unsweetened
- 1/3 cup Honey
- 1 tsp Pure Vanilla Extract
- pinch Sea Salt
- 2 tbsp Ground Cinnamon
- 3/4 cup Dried Cranberries
- 1/4 cup Coconut Oil
Instructions
- Preheat oven to 275 °F.
- In a food processor or blender, add almonds, cashews, and coconut flakes to chop into small pieces. Do not over blend.
- Heat coconut oil, honey, cinnamon and salt over medium high heat in a large saucepan, for about 3-5 minutes. Remove from heat and stir in vanilla. Then add seeds, nuts and coconut flakes and stir to coat.
- Spread granola mixture evenly onto a baking sheet lined with parchment paper.
- Bake for 20-25 minutes or until lightly browned. Remove from oven and add dried cranberries, may need to press into granola mixture.
- Allow to cool for about 20 minutes or until hardened. Break apart granola. Store in an airtight container or mason jar for up to 2 weeks.