Honey & Cinnamon Homemade Granola

Honey & Cinnamon Homemade Granola

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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:

  1. Preheat oven to 275 °F.
  2. In a food processor or blender, add almonds, cashews, and coconut flakes to chop into small pieces. Do not over blend.
  3. 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.
  4. Spread granola mixture evenly onto a baking sheet lined with parchment paper.
  5. Bake for 20-25 minutes or until lightly browned. Remove from oven and add dried cranberries, may need to press into granola mixture.
  6. 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.
Prep Time 10 mins
Cook Time 25 mins
Course Breakfast, Side Dish, Snack
Servings 12
Calories 220 kcal

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.
Keyword dairy free, Gluten Free, grain-free, Paleo