This recipe for grain-free granola is adapted from the Make It Paleo cookbook. It’s a little high maintenance because you have to soak the nuts overnight and then oven dry them the next day. It’s a process, but it’s worth it. Overall, it’s easier than the traditional granola I’ve made, which involves a sticky mess and lots of stirring. You can make a lot of modifications to the type of nuts and dried fruits you use — just play with it.
Soaking the nuts removes phytates and makes them more digestible. You can read more about that here.
- 1 Tb sea salt
- 1 cup pecans
- 1 cup sliced almonds
- 1 cup walnuts
- 1 cup pumpkin seeds
- 1 cup sunflower seeds
- 1 cup shredded coconut (I like Bob’s Red Mill)
- 1 cup chopped dates
- 1 cup dried cherries, cranberries or raisins
Soak the nuts and seeds overnight in water and 1 Tb salt.
Drain and rinse in the morning and spread over 2 large baking sheets. Dry in an oven set to 110-170 degrees for ~8-10 hours, stirring or shaking the pan a few times.
Once dry, coarsely chop nuts and combine with coconut, dates and dried fruit in a large canister. Enjoy with coconut milk, on top of Kite Hill almond milk yogurt, with chia pudding or by itself!