This grain-free granola is crunchy, sweet, and the perfect make-ahead breakfast. It’s also packed with superfoods, including coconut oil, ginger, chia seeds, flax, blueberries, and more!
- 1 1/2 cups raw sliced almonds
- 1 cup raw cashews, chopped
- 1 cup raw pepitas
- 1 cup raw walnuts, chopped
- 1 cup unsweetened flaked coconut
- 3 tablespoons chia seeds
- 1 tablespoon ground flax
- 1 teaspoon pure vanilla
- 1/2 teaspoon sea salt
- 1 1/2 teaspoons Ceylon cinnamon
- 3/4 teaspoon ground ginger
- 1/4 cup Crisco organic unrefined coconut oil
- 1/3 cup raw organic honey
- 1/2 cup dried unsweetened wild blueberries
- Preheat the oven to 300°F and line a full baking sheet (or two half sheets) with parchment paper.
- In a large bowl, mix together the nuts, pepitas, chia seeds, flax, flaked coconut, cinnamon, ginger, and sea salt.
- In a small pan, heat the coconut oil and honey until warm and melted, but not boiling. Remove from heat and stir in the vanilla. Pour the honey mixture over the nut mixture and stir very well to combine.
- Pour the granola mixture on the baking pan (or divide evenly among two) and press down with an offset spatula. Bake the granola until golden brown and crisp, about 22-25 minutes. Stir the granola once or twice while baking to ensure even browning.
- When the granola is evenly brown, remove from the oven and stir in the dried blueberries. Press the granola down firmly again, using an offset spatula or the back of a measuring cup. Let the granola cool thoroughly for at least 45 minutes, and then break into pieces. Store the granola in an airtight container at room temperature for up to 1-2 weeks.
Make sure that the granola is brown before removing from the oven, but not burnt. The granola should be a deep golden brown and fragrant. Under-cooking the granola will result in soggy granola instead of a crisp, crunchy granola.
To make this granola vegan, use maple syrup in place of honey.
Tip: When measuring honey, measure the coconut oil first in a measuring cup. This will grease the cup and your honey will come out much easier!
Pressing the granola down firmly is what ensures it’s crispy and “sticks” together to form those delicious clusters. Allowing it to cool completely is also important here, and allows it to set.
- Serving Size: 1/4 cup
- Calories: 201
- Sugar: 4.5g
- Sodium: 2mg
- Fat: 16g
- Saturated Fat: 4.9g
- Trans Fat: 0g
- Carbohydrates: 10.6g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg