This Nutty Vanilla Cinnamon Granola is the perfect topper for yogurt or smoothie bowls and chia pudding!
Ingredients
1 cup
Macadamia nuts, unsalted
1/2 cup
Almonds, toasted
1/2 cup
Pecans
1/2 cup
Coconut flakes
4 tbsp
Pumpkin seeds (pepitas)
4 tbsp hulled
Sunflower seeds
1 tsp
Vanilla bean powder
(located in the health food section of the grocery store)
2 tsp
Cinnamon
(ground)
2 tbsp
Coconut oil
2 tbsp
Honey
(or maple syrup)
Instructions
Preheat the oven to 350 degrees F and line a large deep baking sheet with parchment paper.
Place the macadamia nuts, pecans, and almonds into a food processor and blend until chopped to a consistency you are happy with.
Place the nuts in a large bowl. Stir in the coconut flakes, pumpkin seeds (pepitas), sunflower seeds, vanilla powder, and cinnamon.
Melt the coconut oil and honey, pour over the dry mixture, and stir until completely combined.
Pour the granola onto the baking sheet. Cook for 10 minutes, then remove from the oven and stir thoroughly. Return to the oven. Repeat this process until the granola is golden. Make sure to keep an eye on the granola, as it can burn very quickly.
Remove the granola from the oven and cool, then store in an airtight container in the fridge. Serve over yogurt, or your go-to milk, and a handful of berries.
Notes:
For those with Small Intestinal Bacterial Overgrowth (SIBO), nuts can sometimes be problematic. Due to the restrictions of the SIBO protocol, this granola is to be eaten in small portions and in moderation. Divide the mixture up once you have made it so you are not tempted to overeat it.
