Paleo Grain-Free Granola

Modify away! Make it your own! Test the typical granola boundaries! I love ready-to-go breakfasts and this one is also perfect as an on-the-go snack.

1 cup small crunchy bits (e.g., shredded coconut, hemp seeds or a combination thereof)

3 cups mixed nuts and seeds (e.g., cashew pieces, sunflower seeds, sliced almonds or a combination thereof)

1 cup large crunchy bits (e.g., Brazil nuts, coconut flakes, walnuts, pecans or a combination thereof)

2 tablespoons chia seeds

1/3 cup coconut oil or grass-fed ghee

1/3 cup natural sweetener (e.g., coconut sugar, maple syrup or raw honey)

1 teaspoon vanilla (optional)

2 teaspoons spices (e.g., cinnamon, cardamom OR turmeric, pepper, cayanne)

1/4 teaspoon sea salt (optional)

Preheat oven to 325ºF; line a 9-by-13-inch baking sheet with a silicone baking mat or parchment.

In a large bowl, toss together small crunchy bits, nuts/seed, large crunchy bits and chia seeds. Melt coconut oil or ghee in a small saucepan over medium-low heat, then let cool slightly. Stir in sweetener, spices, and vanilla, if using.

Pour fat mixture into dry ingredients; toss well to coat. Spread evenly on baking sheet and bake for about 10 minutes. Stir, then bake for another 10 minutes until golden. Watch carefully to avoid burning the smaller seeds.

Remove from the oven and let cool. Granola will crisp as it cools. Break into chunks and store in an airtight container in a cool, dry place for up to 1 week.

Original recipe here: Clean Plates

Casey Massimino