Yesterday I shared a recipe for my new favorite breakfast – acai bowls! I love the added crunch of granola on top but wanted to keep the recipe Paleo friendly so I decided to make my own granola. I found a few different recipes for Paleo granola and combined elements from different ones to create my own. This granola is crunchy and sweet and something you can feel good about eating.
recipe adapted via The Roasted Root
- 2 cups raw almonds
- 2 cup raw cashews
- 1 cup raw pumpkin seeds (pepitas)
- 1 cup unsweetened shredded coconut
- 1 egg white, lightly beaten
- 2 tablespoons water
- 3 tablespoons coconut oil
- 1/3 cup honey
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- Preheat the oven to 300 degrees F and line a baking sheet with parchment paper.
- Add the first three ingredients to a blender or food processor. Pulse a few times to chop the nuts, but don’t grind them into a fine meal.
- In a large mixing bowl, whisk together the egg white with the water until bubbly and slightly foamy.
- Add the coconut oil, honey, vanilla extract, cinnamon and salt to the egg white/water mixture and whisk together well.
- Pour the chopped nut mixture into the mixing bowl, along with the shredded coconut. Stir everything well to make sure it is all coated.
- Spread the granola mixture evenly on the parchment-lined baking sheet and bake for 20 to 30 minutes or until golden-brown and crispy, stirring once after 10 minutes.
- Remove granola from the oven and allow it to sit for 10 minutes without stirring it – this is where the clustering happens, so be sure to not skip this step!
- Use a spatula to get under the granola and release the large clusters.