This recipe is a favorite among our friends, family, and patients. It makes a delightful snack served with homemade 24 hour yogurt. As past cereal lover, Dr. Kevin's favorite way eat this treat is in a large bowl with plenty of raw milk.
Ingredients
2 cups shredded coconut
2 cups raw or sprouted nuts such as cashews, walnuts, or pecans, chopped
1 cup raw or sprouted pumpkin seeds
1 cup raw or sprouted sunflower seeds
½ cup sprouted almond meal or blanch almond flour
¼ cup flax seeds
¼ cup chia seeds
½ cup coconut oil, melted
½ cup coconut sugar or birchbark xylitol, powdered
½ teaspoon green stevia power or 15 drops stevia liquid
2½ teaspoons ground cinnamon
2 teaspoons vanilla extract
Preheat your oven to 275°. In a large bowl, combine dry ingredients. Melt the coconut oil in a small saucepan. Whisk together coconut oil, sweeteners, cinnamon, and vanilla. Pour the mixture over your dry ingredients and stir until well combined. Spread mixture onto 2 parchment-lined cookie sheets. Bake for roughly 30-35 minutes, stirring occasionally so the granola bakes evenly. Keep an eye on your granola and remove from the oven when just starting to brown.