I have been dying to make this “Paleo Crunch” recipe for quite some time and I finally got around to it this week. And the verdict, you may ask? Amazingly, tasty homemade granola!!!! Why did I wait this long? This granola as you can see from the title is Paleo and was given to me by a Bad Ass Cross Fit Coach, Trish, from my box/ gym. It is heaven and now I am contemplating stockpiling my body weight in Paleo Crunch in case of a nuclear war. Normal, right?
In the mornings I have been satisfying my “cereal” craving and serving it with almond milk and eating it like cereal. The kids love it too. They mix theirs with Cheerios and I am infatuated with our new granola/ Paleo Crunch loving family. I have also been snacking on it all day by itself, a little handful here and a little handful there. Can’t hurt right? AMAZING! For those non Paleo followers of mine, you can serve it with greek yogurt or even on top of frozen yogurt. My mouth is watering….AGAIN!
Try it and see for yourself. Benefits of eating and making your own homemade granola compared to store bought packaged kinds are unlike the store versions that are laden with extra sugars, sodium and other preservatives you know exactly what you are putting in. Plus, it was too easy to make. Don’t pass it up and go ahead make doubles, triples, quadruples. I know I am. The recipe below made enough to fill one full cookie sheet (13×18 in) and it barely lasted a whopping 3 days!
- Dry Ingredients:
- ¾ cup of raw pumpkin seeds
- ¾ cup of raw sunflower seeds
- 1½ cup of almond meal
- 1½ cup of shredded unsweetened coconut
- 3 cups of raw slivered, chopped, or sliced almonds
- 3-4 teaspoons of pumpkin pie spice (I didn’t have pumpkin spice so I just added a little of cinnamon, ground cloves, ground ginger, and nutmeg)
- Wet Ingredients:
- ¾ cups of raw honey (or a mixture of maple syrup and honey)
- 3 tablespoons of pure vanilla
- ¾ cup of melted coconut oil
- Note: put oil in last so it lightly coats and helps keep it from sticking to pan or foil. You may not need the full ¾ cup. I used a little over ½ cup.
- Preheat oven to 325 degrees.
- Mix all the dry ingredients first.
- Stir in the wet ingredients. It comes together pretty easy. Line baking sheet with foil or parchment paper and spread on a full cookie sheet. Bake for 20 minutes. Remove after 15 minutes and stir. Place back in oven 5 more minutes. Let it cool for about 5-10 minutes and then dig in!
So what are you waiting for? Try it. Have you ever made granola from scratch? Was it surprisingly fun and easy? Enjoy!
See your Recipe Book.