Not-Your-Mom’s-GRANOLA-Nuts About Coconut

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Breakfast. Lunch. Snack. Neighbor Gift. Anything!

Sometimes I think granola get’s a bad rap. And let me be clear that this granola is sooo yummy! My whole family likes it, to the point that hubby sometimes takes it for lunch because breakfast just isn’t always enough. :)

And, well, this actually IS my mom’s granola recipe! Haha, we often call her “Marcia Stewart” (Martha Stewart? Get it? :) )

She has always been an incredible cook. Nutritious food is her specialty, but she also knows how to butter us up, if you know what I mean. ūüėČ Growing up, she taught me a lot¬†about nutrition and food. Including the fact that donuts, french fries, and potato chips fall under the category of “death sponges”. Needless to say, I didn’t indulge in those things too often!

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My amazing momma and I together on Lucy’s blessing day :)

My mom shared this recipe with me a few months ago, and I couldn’t wait to put it to the test. She and my dad had adopted this granola as their everyday “go to” breakfast.

 I love it because all you need is a little bit, and it keeps you full alllll morning longРAND it is packed with protein.

When I made it, I made sure to make a double batch so that I could give some away for gifts. And let me tell you, my friends loved it!

Here is the recipe, Enjoy!

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Ingredients: 

+ a cute little guy to keep me company :)

3 c. Cashews

3 c. Almonds

1 c. Sunflower Seeds

1 c. Pumpkin Seeds

1 1/2 c. Unsweetened Coconut Flakes

3/4 c. Coconut Oil

3/4 c. Honey

Directions:

Put cashews, sunflower seeds, pumpkin seeds, and unsweetened coconut flakes in food processor. Grind until fairly fine but still has bits of cashews in it. Put in large bowl. Then grind up almonds until fairly fine and mix with other nuts. Combine coconut oil and honey in microwavable dish and microwave for 1 min. I put them together in a 2 c measuring cup. Stir and pour over dry nut mixture and combine. Pour onto parchment lined, large cookie sheet. Bake at 300 degrees for 25 min.  Stirring mixture after 15 min. Cool for 15 min after taking out of oven. Break into chunks and store in airtight container.

(Pick optional additions: craisins or raisins) I love it as is with fresh fruit on top!

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This can be kept in the fridge already made up with milk (I love unsweetened almond milk), and some berries. It will keep overnight without getting soggy, and it is delicious! You can grab it and go— the perfect kind of “fast” food. :)

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