Paleo Granola With Coconut and Almonds

• Vegetarian
• Gluten free
• Paleo

• Condiments

  • 1/2 cup Honey

• Baking & Spices

  • 1/8 tsp Cardamom, ground
  • 1/2 tsp Cinnamon, ground
  • 3/4 tsp Kosher salt
  • 1/2 cup Sesame seeds
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 1/2 cups Almonds
  • 2 tbsp Chia seeds
  • 3 cups Coconut flakes, Unsweetened
  • 1 cup Pumpkin seeds, raw
  • 1/2 cup Sunflower seeds, raw

Found on epicurious.com

Description

Ingredients

• 3 cups unsweetened coconut flakes
• 1 1/2 cups sliced almonds
• 1 cup shelled raw pumpkin seeds (pepitas)
• 1/2 cup sesame seeds
• 1/2 cup raw sunflower seeds
• 2 tablespoons chia seeds (optional)
• 3/4 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cardamom
• 1/2 cup honey
• 2 tablespoons olive oil
• 1 teaspoon vanilla extract

Directions

• Preparation Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper. Toss coconut, almonds, pumpkin seeds, sesame seeds, sunflower seeds, chia seeds, if using, salt, cinnamon, and cardamom in a large bowl. Cook honey, oil, and vanilla in a small pot over medium heat, stirring occasionally, until hot and easily pourable, about 1 minute. Pour over coconut mixture and stir to combine. Spread mixture evenly on prepared baking sheet and bake, stirring once halfway through, until golden-brown and crisp, about 25 minutes. Do Ahead Granola can be made 1 week ahead; store tightly covered at room temperature.

Nutrition