A Nutty Granola

When I took toast off my breakfast menu to try the Whole30 Program, I often wished for something chewy and salty. I found a grain-free granola recipe on Nom Nom Paleo that I tried, liked, and have altered since I often substitute ingredients with whatever I can find that's organic. I used mangoes because they're in season and I got a nice supply from a friend's tree. 

 See what you think of my version.

A Nutty Granola

3 Cups Raw Sliced Almonds

1 Cup Macadamia Nut pieces 

1 Cup Raw Sunflower Seeds

1/2 Cup Raw Cashews

1/2 Cup Raw Pecans

3 Cups Unsweetened Coconut Flakes

1 Cup Mango, chopped

1/2 Cup Pineapple, cubed

6 Medjool Dates, seeded and chopped

3 Tablespoons Fresh Orange Juice 

1 Teaspoon Ground Cinnamon

1/4 Teaspoon Ground Cloves

1/2 Cup Coconut Oil

Process:

  1. Preheat oven to  250 degrees and line 2 cookie sheets with parchment paper.
  2. Combine all of the nuts and coconut flakes in a large bowl or roasting pan.
  3. In a food processor or high speed blender, combine and liquify the mango, pineapple, orange juice, chopped dates, cinnamon, cloves and coconut oil (melted to a liquid if it's solid).
  4. Pour the liquid mango blend over the nuts and coconut flakes and mix well to evenly coat the ingredients.
  5. Spread the mixture evenly between both cookie sheets and bake for about 2 hours. Turn the mixture every 15-20 minutes and switch racks once or twice for even baking. Yield: approximately 8 cups.
Use organic, raw nuts if possible. If the macadamia nuts are whole, put them in a plastic bag and place the bag on a wooden cutting board and give each nut a gentle whack with a hammer. The nut should split it in two.

Use organic, raw nuts if possible. If the macadamia nuts are whole, put them in a plastic bag and place the bag on a wooden cutting board and give each nut a gentle whack with a hammer. The nut should split it in two.

A quart-size measuring cup holds the mango, pineapple and dates. If fresh mango isn't available, look for frozen cubes or you can substitute it with more pineapple.

A quart-size measuring cup holds the mango, pineapple and dates. If fresh mango isn't available, look for frozen cubes or you can substitute it with more pineapple.

The mixture's pretty sticky but the low heat and careful mixing should give it an even, baked finish.

The mixture's pretty sticky but the low heat and careful mixing should give it an even, baked finish.

Watch carefully toward the end of the second hour. Once the granola begins to dry out and bake, browning could happen quickly and unevenly, depending upon your oven. 

Serving Suggestions: I find that a little (1/2 cup) goes a long way for me. I like to add dried raisins and goji berries before I pour some chilled coconut milk over all of it.