Totally Nuts Paleo Granola

This recipe was adapted from the most wonderful Integrative Medicine practitioner I know, Dr. Leslie Yedor.

INGREDIENTS:

Note: all nuts should be raw (unroasted & unsalted); all nuts can be subbed for other nuts!

1 cup almonds

1 cup pecans

1 cup walnuts

1 cup brazil nuts or macadamias

1 cup cashew raw

2 1/2 cup unsweetened coconut flakes

1/2 cup coconut oil melted

1/4 cup maple syrup or honey (recommendation: don’t waste your raw honey on this, since it will be baking in the oven)

2 tsp vanilla extract

1 tsp iodized sea salt

2 tsp cinnamon

STEPS:

Preheat oven to 325 F. Line 1-2 baking sheets with parchment paper (depending on size - you want to be sure the nuts won’t be overcrowded to ensure even baking). Roughly chop all nuts by hand or pulse sparingly in a food processor. The ultimate size of the nuts is up to you — I like mine a bit chunkier as sometimes I snack on this granola by itself, but others like it finer to use more as a topping.

In a mixing bowl, combine all ingredients. Mix with a spatula by continuously scraping everything off the sides of the bowl until the mixture is well incorporated. Spread the mixture evenly onto your baking sheet(s). Baked for 10 min. Remove sheet(s) from oven and quickly stir mixture. Return to oven for another ~10 min or until golden brown (watch carefully, as the line between perfectly roasted & burnt granola is a very fine one). Remove from oven, stir to allow heat to escape, and place sheet(s) on a rack to cool.

Granola keeps extremely well in a sealed container for a few weeks. I recommend refrigerating after 3 weeks to sustain quality of the nuts.