NUTTY GRANOLA CLUSTERS

Gluten-free, refined sugar free, soy-free

This nutty granola is so good on parfaits or with your favorite milk . Just add some berries, bananas and  you are good to go for a fast and healthy breakfast.

1 cup whole raw almonds

½ cup  raw walnut halves or pieces

¾ cup  gluten-free rolled oats

½ cup  raw buckwheat groats or gluten-free rolled oats

⅔ cup  mixed dried fruit (such as cranberries, apricots, cherries, etc.)

½ cup  raw pepita seeds

¼ cup raw sunflower seeds

⅓ cup  shredded unsweetened coconut

1 teaspoon ground cinnamon

¼ teaspoon fine-grain sea salt

¼ cup plus 2 tablespoons pure maple syrup or other liquid sweetener 

¼ cup coconut oil, melted ( you might try 2 bananas blended with the maple syrup for oil-free granola)( I used less than ¼ cup of coconut oil and it was good )

2 teaspoons pure vanilla extract

1. Preheat the oven to 275°F (140°C). Line a large rimmed baking sheet with parchment paper.

2. Place ½ cup (125 mL) of the almonds into a food processor and process for about 10 seconds, until a fine meal forms (similar in texture to sand). Transfer the almond meal to a large bowl.

3. In the food processor, combine the remaining ½ cup (125 mL) almonds and all of the walnuts and process for about 5 seconds, until finely chopped. You’ll be left with some larger pieces and some powdery meal, which is what you want. Add the mixture to the bowl with the almond meal.

4. Add the oats, buckwheat groats, dried fruit, pepita seeds, sunflower seeds, coconut, cinnamon, and salt to the large mixing bowl and stir to combine.

5. Add the maple syrup, melted oil, and vanilla to the bowl with the dry ingredients and stir until thoroughly combined.

6. With a spatula, spread the granola into a ½-inch (1-cm) layer on the prepared baking sheet and gently press down to compact it slightly. Bake for 20 minutes, then rotate the pan and bake for 18 to 25 minutes more, or until the granola is lightly golden on the bottom and firm to the touch.

7. Cool the granola on the pan for at least 1 hour before breaking it apart into clusters.

8. Store the granola in a glass jar in the fridge for 2 to 3 weeks or freeze it for 4 to 5 weeks.”