HOMEMADE NUTTY COCONUT GRANOLAHOMEMADE NUTTY COCONUT GRANOLA https://delphineremy.com/wp-content/uploads/2017/10/19a-1024x1024.jpg 1024 1024 Delphine Remy | Holistic Nutrition & Eating Psychology Coach Delphine Remy | Holistic Nutrition & Eating Psychology Coach https://delphineremy.com/wp-content/uploads/2017/10/19a-1024x1024.jpg
If you follow my instagram you know what a fan I am of smoothies and parfaits. Both are such a quick and easy way to boost fiber and regulate digestion — promoting a healthy gut! By preparing my famous Homemade Nutty Coconut Granola you are taking your parfait game to the next level. Gone will be the days when you pit stop at specialty markets for basic oats and grains.
This is a fun recipe to prepare with your kids or on a Sunday afternoon in preparation for the new week. Unless you’re a food nut like me, it will most likely require a trip to the grocery for a few essential items. The good news is, this recipe produces 10 servings! Meaning 1-2 parfaits/day as a breakfast, lunch or snack for the whole week.
Preparation time 60 minutes
Portion 10 servings
1 cup 100 percent apple juice
2 Tbsp. honey
2 Tbsp. coconut oil
2 tsp vanilla
½ tsp. sea salt
½ tsp. cinnamon
1 cup almonds
1 cup pecans
½ cup raw cashews
½ cup raw pumpkin seeds (pepitas)
1 cup unsweetened raw chip coconut
½ cup dried cherries
½ cup dried apricots
½ cup dried golden raisins
Let’s get started!
First you’ll want to preheat oven to 300 degrees F. Line a 15×10-inch baking pan with parchment paper.
Next, in a small saucepan bring the apple juice to a boil. Once boiling, reduce the heat. Simmer, uncovered, until reduced to ¼ cup. Stir in honey, coconut oil, vanilla, salt, and cinnamon.
In a bowl combine the nuts and pumpkin seeds. Grab your food processor and work in batches. Be sure to cover and pulse nut mixture until broken into smaller pieces, adding the coconut at the end to break it up slightly. Some nuts can remain nearly whole. This is sooo great for the end mix!
Transfer to a larger bowl. Drizzle with juice mixture; toss to coat. Place in the baking pan.
Bake 35 to 40 minutes or until golden, stirring two or three times and finally stir in dried fruits.
Using parchment paper, lift granola out of pan and leave to cool on a wire rack. Store at room temperature for up to 2 weeks.
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