Granola for breakfast or an afternoon snack in the summertime is such a treat! But un-soaked and barely cooked oats can be tough on anyone, especially folks dealing with any kind of digestive weakness, which is common in chronic illness, pregnancy, and many functional health issues. I replace rolled oats with flaked coconut and came up with this grain-free granola recipe that will make your house smell amazing and keep your tummy happy. Plus, by ditching the oats, and adding extra nuts and seeds this granola is full of healthy fats, protein, vitamins and minerals. By using soaked and dehydrated or sprouted nuts and seeds, digestibility and bioavailability will be even greater.
I love this recipe for my patients working to reduce inflammation as well as those looking for a quick, healthy option that will leave them feeling satisfied until the next meal. I like to serve this with homemade hemp milk (but any milk will do) and fresh fruit. I also like to add the appropriate seeds for the phase I'm in for a simple way to keep up my seed cycling.
1.5 cups unsweetened coconut flakes
2 cups slivered almonds
1 cup raw pecans (soaked & dehydrated, if possible)
1 cup raw walnuts (soaked & dehydrated, if possible)
1 cup sunflower seeds (soaked & dehydrated, if possible)
1 cup pumpkin seeds (soaked & dehydrated, if possible)
1/4 cup hemp seeds
1/4 cup chia seeds
1/4 cup ground flaxseed
2 tsp ground cinnamon
1/2 tsp sea salt
2 tbsp coconut sugar
1/4 cup coconut oil or ghee
1/4 cup maple syrup
1/2 tsp vanilla
1/2 cup dried apricots or figs, chopped
1/4 cup unsweetened dried cherries or cranberries
Preheat oven to 325 degrees F. Mix coconut flake, almonds, pecans, walnuts, sunflower seeds, pumpkin seeds, hemp seeds, chia seeds, flaxseeds, cinnamon sea salt and coconut sugar in a large bowl. Melt coconut oil in a small saucepan over medium-low heat. Once melted, add maple syrup and vanilla.
Add oil mixture to the bowl with nuts and seeds and stir to evenly coat the nuts and seeds. Pour mixture on to a rimmed cookie sheet and bake for 25 minutes, or until lightly golden brown, stirring once or twice during the baking time. Remove the cookie sheet from the oven and let cool without disturbing. Once cool, mix in the dried fruit and transfer to glass jars for storage. Will keep 1-2 months, but it probably won't last that long.
Makes about 2.5 quarts of granola.