This baked granola is a nutrient-dense blend of raw nuts and seeds. It’s ideal for anti-inflammatory, gluten-free, fibre-rich, low-sugar and high-protein diets. There’s natural sweetness from the dates and the honey, which —alongside all of its other health benefits — is a source of antioxidants. Use local honey to infuse with the essence of the Sea to Sky.
Serves 16
Time: 30 minutes
- 2 cups raw almonds, chopped
- 1 cup raw pecans, chopped
- ⅓ cup raw pumpkin seeds
- ⅓ cup raw sunflower seeds
- ¼ cup coconut oil, melted
- ¼ cup honey
- 1 teaspoon sea salt
- ½ teaspoon cinnamon
- 3 dates, pitted and chopped
Preheat oven to 375°F and line a baking sheet with parchment paper.
In a large mixing bowl, combine chopped nuts and whole seeds (for smaller seed pieces, use a food processor to chop to desired size or lay on a cutting board and break up with a chef’s knife).
Pour melted coconut oil over nuts and seeds, along with honey, sea salt and cinnamon. Add dates and combine. Mix everything well and spread on prepared baking sheet in a single layer.
Bake for 10 minutes. Remove mixture from oven and give it a light stir, then bake for another 8 minutes or until nuts start to brown. Remove from oven and completely cool before breaking mixture into chunks. The longer the granola cools, the crunchier it gets.
Transfer to a glass jar with a lid and store at room temperature for up to a week. Serve with yogurt or enjoy on its own.