My mom has always called me her “granola girl” which I think has more to do with how crunchy I am than how often I actually eat granola. Since I was 11 or so I’ve been making her buy natural toothpaste and grass fed cheese and recycled paper towels… you know… the usual. I’ve been obsessed with Whole Foods since I can remember.
I guess that makes me a granola person.
So you can see where I may have had a bit of an identity crisis when I did Whole30 and no longer consumed granola. It was one of the things that I found I didn’t really miss and have been slowly growing distant in my relationship with it. There are a few brands that I’m really into– ones that use super simple ingredients and no processed sugar. I’m all about that.
There are also a lot of brands now making grain free granola, aka, a big bag of flavored nuts… and I’m even more about that! No one knows how or why but grain free granola is exactly 500% more delicious than the grain containing variety. Someone develop a formula for this anomaly. In the meantime, I’ll keep developing recipes… we’ll meet somewhere in the middle.
For this paleo granola, you will need:
- 1.5 cups pecans
- 1 cup cashews
- 1/2 cup almonds
- 2 tbsp chia seeds
- 2 tbsp raw cacao nibs
- 1/3 cup raw honey
- 2 tbsp coconut oil
- 2 tbsp cacao powder
- 1 cup unsweetened toasted coconut fakes
- Preheat oven to 375
- In a food processor, add the pecans, cashews, and almonds to give them a really quick blitz. Just enough to break them into pieces. Alternatively, you can chop them yourself or buy the nuts pre-chopped
- In a bowl, combine the nuts, chia seeds, and cacao nibs
- In a small saucepan, melt the coconut oil, honey, and cacao powder. Only melt it, make sure not to boil it
- Pour this mixture over the nut mixture and stir everything together
- Spread the granola mixture over a baking sheet and bake in the oven for 10 minutes, stirring half way through
- If your coconut flakes are already toasted, cool. If not, toast them while your granola is baking. Do this by stirring the coconut flakes in an un-oiled pan over medium heat until they brown. You’ll want to add these after the granola is done baking because I find that if they also get coated with the honey and oil, they don’t get/stay crispy
- Remove granola from the oven and allow it to cool before stirring the coconut in
- Store in a glass container in the pantry for up to two weeks
I’ve always loved making homemade granola. It was one of the first things I attempted making myself when I started realizing how much added sugar and junk ingredients are in a lot of store bought granola. Another bonus is that it makes such a great gift or sharing dish! Everyone loves when you drop off a batch of homemade granola to them. Everyone.
And, ahem, Mother’s Day does happen to be this Sunday. And this recipe just happens to be an ode to my Mother’s lifelong nickname for me… just saying. My Mom lives in Minnesota, a mere walking distance from Canada, and I’m still unsure of how to send food via mail (I’ll rant about this another time but package sending is where I fail most at being an adult) but I dream of a day where I can walk a batch of my granola over to her front door (or just be able to go to the dang post office)
If you’re Mom lives close by, or you’ve somehow un-coded the mystery that is package sending, maybe she will appreciate this labor of (delicious) love!