Many granolas are filled with added sugar and are high in carbohydrates. This recipe offers a higher protein, higher healthy fat, and lower carbohydrate option!
You can mix & match the nuts and seeds in this recipe depending on which you prefer or have on hand. I chose peanuts and cashews since these are the only nuts I can personally tolerate with my food sensitivities.Feel free to choose your favorite!
When choosing seeds, it's better to choose sprouted seeds because they are easier to digest and less likely to cause digestive irritation for those with autoimmune thyroid conditions..
Makes about 8-9, ¼ cup servings.
Ingredients:
- 1 ½ cups nuts of choice (peanuts and cashew mix)
- ¼ cup sprouted pumpkin seeds (or sunflower seeds)
- ½ cup finely shredded unsweetened coconut
- ¼ cup unsweetened coconut flakes
- 1 Tbsp real honey
- ½ tsp real vanilla
- 1 tsp stevia
- 2 Tbsp coconut oil
- ½ tsp cinnamon (Tip: try using pumpkin pie spice!)
- Pinch of salt to taste
Instructions:
- Preheat the oven to 350 F. Caution: this recipe will cook quickly as there are no oats in the recipe. I recommend to check frequently to avoid burning the nuts.
- Combine all ingredients and mix on a large baking sheet.
- Bake 5-7 minutes. Stir the mixture. Return mixture to the oven and bake 5-7 additional minutes.
- Allow to cool on the baking sheet, and transfer into a sealed glass jar for storage when cooled to room temperature.
Enjoy the “granola” by itself, or on top of a smoothie bowl, or on top of a yogurt or non-dairy yogurt!
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