How to Make a Simple and Homemade Nutty Granola

Once you start making your own homemade granola you simply won’t want to go back to grocery store varieties. This simple and homemade nutty granola lightly sweetened and packed full of protein, fiber, and healthy fats. Enjoy on its own or with Greek yogurt for a simple and nutritious breakfast or snack.

P.S. You’ll love the aroma’s of the granola filling your kitchen while it bakes.

Ingredients:

1/2 c pistachios, chopped

3/4 c hazelnuts, chopped

3/4 c walnuts, chopped

1/2 c sliced almonds

1/2 c pumpkin seeds

1/2 c sunflower seeds

For the glaze:

1/4 c coconut oil, melted

1/4 c maple syrup

1 tsp ground cinnamon

1 tsp vanilla extract

pinch of sea salt (optional)

Directions:

Preheat oven to 275 F. Line large baking sheet with parchment paper. Next, chop pistachios, walnuts, and hazelnuts using a knife or food processor. Tip: be careful not to “over chop” using a food processor, 8-10 quick pulses should do it.

Add all nuts (including sliced almonds) to the baking pan. Add pumpkin seeds and sunflower seeds to baking pan. Using your hands, mix all the nuts and seeds together until combined. Prepare your glaze by adding the coconut oil (melted), maple syrup, cinnamon, and vanilla into a small dish and whisk to combine. Tip: to quickly melt the coconut oil, place in the microwave for about 15 seconds.

Add the glaze over the nuts and seeds in baking pan. Using a spatula, spread the glaze over all the nuts and seeds until evenly distributed.

Spread the mixture out evenly into the baking pan and then place in the oven. Bake for 45 minutes or until golden brown. Half-way through the baking, give the mixture a toss to help evenly bake the granola.

Remove from the oven and allow to cool for 30-60 minutes. Place in air-tight storage container in a cool, dry area. Can be stored for up to 1 week.