Ingredients
1/2 cup raw pumpkin seeds
1/2 cup sunflower seeds
1/4 cup chia seeds
1/3 cup unsweetened shredded coconut
1 tbsp sesame seeds
3/4 cup unsweetened coconut flakes
Pinch of salt
1/4 cup coconut oil
1 1/2 tsp vanilla extract
1–2 tbsp classic or golden monk fruit sweeteners or maple (optional)
Optional
* You can also use butter or ghee in place of the coconut oil if so desired. I have done a version that was 1/2 coconut oil and 1/2 ghee which was my very favorite!
* 2-3 heaping tsp cinnamon or any other spices you like. I have made this with pumpkin pie spice mix and various other blends and it is always delish!
* Add: 2 or more heaping TBS ground flax
* Add: If you do tolerate nuts well then adding in any variety of well chopped almonds, walnuts, pecans or macadamia is great but not necessary— the recipe is great “as is”.
* For a fun twist, make a chocolate version!
Add 1-2 of the below ingredients to make cereal chocolately and delicious!
1-2 tbsp unsweetened cacao powder
1/3 cup sugar-free dark chocolate chips or roughly chopped 90% dark chocolate bar
2-3 tbsp cacao nibs
2 tsp cinnamon
Instructions
Preheat oven to 300 degrees and line baking sheet with parchment paper.
In a large mixing bowl, mix together pumpkin seeds, sunflower seeds, chia seeds, shredded coconut, sesame seeds, coconut flakes, and salt.
Warm coconut oil/butter/ghee and mix with sweetener of choice plus vanilla on low heat and add any spices you like.
Mix into the dry ingredients and stir so it’s all well coated.
In an even layer, spread mixture onto prepared baking sheet and transfer baking sheet to oven and bake until ingredients are golden, about 15-20 minutes, stirring halfway through and checking so the edges don’t burn.
Remove baking sheet from oven, allow cereal to cool slightly before serving or storing in a glass container.
Recipe Notes
Sweetener: The sweetener in this recipe is optional, but I would suggest using it. You can
substitute golden monk fruit sweetener in for classic monk fruit sweetener. Additionally, erythritol or Swerve can be substituted in for monk fruit sweetener at a 1:1 ratio. Storage: Store this granola is in a sealed glass jar or an airtight container kept at room temperature. Storing like this should ensure it stays fresh for up to 2 weeks. Make sure the granola is fully cooled before storing so that it remains crunchy.
Possible ways to serve granola with
* Greek yogurt
* Coconut yogurt (or other non-dairy yogurts)
* Coconut milk (from a container or make your own!)
* Fresh berries, like raspberries or blueberries
