This granola is literally the granola of my dreams, a go to recipe for making any version, just substitute any spice, add dried fruit, swap nuts or seeds.
½ cup slivered or sliced almonds
½ cup pecans, chopped (or use a combination of combine sunflower seeds + pumpkin seeds or pecans and pumpkin seeds)
½ cup large coconut flakes, unsweetened
½ cup small coconut flakes, unsweetened (you can use grated coconut large or small flakes or combine)
¼ cup cashew butter (you can also use almond butter: I made my own cashew butter because the ones you buy have undesired canola oil!: Just blend 2 cups roasted cashews with 1 tablespoon coconut oil until smooth)
⅛ cup brown rice syrup
⅛ cup maple syrup (maple syrup makes it wetter and is much sweeter, you can use all maple syrup)
½ teaspoon vanilla paste
2 Tbsp Maskal Teff™ ivory grain
2 Tbsp golden flax seeds
2 Tbsp white sesame seeds or white chia seeds
1-2 tsp cinnamon (see notes below for variations)
Maldon sea salt flakes for sprinkling on top (I used ½ teaspoon, I like my granolas salty!!)
Preheat oven to 325°F. Mix all ingredients together in a medium size mixing bowl.
Line a baking tray (I use a perforated baking tray it bakes everything faster) with parchment paper or use a Silpat.
Spread granola out on baking tray. Bake for 20-25 minutes until golden. Move the granola around halfway through baking to brown evenly
Variations: once it has baked and it’s still hot: add ⅓ cup chopped dates.
Fig and pumpkin version: add ⅓ cup oats + substitute pumpkin pie spice for the cinnamon. After baking add black mission figs.
For a chocolate chip version: add ½ cup 71-85 % chocolate chunks.
Serve with coconut yogurt, date syrup or molasses syrup for vegan options or honey for a non vegan option. Or serve on a smoothie bowl (I served mine on top of a sweet potato smoothie, garnished with coconut yogurt, frozen cherry and oh my!).