Ingredients

The following ingredients have 4 Servings
  • 1 cup pecans
  • 1 cup cashews
  • 1 cup almonds
  • 1 cup coconut flakes (unsweetened)
  • 2 Tbsp flaxseed meal (or almond flour)
  • 1 Tbsp cinnamon
  • 1/2 tsp sea salt (or to taste)
  • 1 med banana (very overripe, mashed (about 1/3 cup))
  • 1/3 cup smooth almond butter (no sugar or salt added)
  • 3 Tbsp pure maple syrup (or raw honey, if not vegan)
  • 2 Tbsp organic coconut oil (refined, melted)
  • 1.5 tsp pure vanilla extract

Instruction

  • Preheat your oven to 325 degrees and line a large baking sheet with parchment paper
  • Place the nuts in a food processor and pulse several times to “chop” them into a crumbly texture - a few larger pieces are a good thing - don’t overmix! Add in the coconut flakes and pulse one or two more times, just to break up larger coconut pieces.
  • Transfer the nuts and coconut to a large mixing bowl and stir in flaxseed (or almond flour), cinnamon, and salt.
  • In a separate bowl, whisk together the mashed banana, almond butter, coconut oil, maple, and vanilla until smooth. Pour this mixture over the dry ingredients and stir util fully moistened.
  • Spread the mixture evenly on the parchment lined baking sheet in a single layer. It will clump together and this is a good thing!
  • Bake in the preheated oven for 15 mins, the remove to stir gently and turn over. Return to the oven for another 10-12 mins until browning and dried out. It won’t be crisp yet but will crisp a lot as it cools.
  • Remove from oven and allow granola to cool to room temp. Break up the large clusters as desired. Serve right away, or store in a tightly lidded container for up to 1 month. You can keep it either at room temperature or the refrigerator, but if keeping longer than 2 weeks I recommend refrigerating. Enjoy!