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
- Preheat oven to 250 degrees and line 2 cookie sheets with parchment paper.
- Combine all of the nuts and coconut flakes in a large bowl or roasting pan.
- 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).
- Pour the liquid mango blend over the nuts and coconut flakes and mix well to evenly coat the ingredients.
- 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.
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.