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Courtney's Granola

Adapted from The Naked Avocado

 


  • 1 cup toasted coconut flakes
  • 1 cup cashews
  • 1 cup macadamia nuts
  • 1 cup slivered almonds
  • 1 cup pumpkin seeds
  • 1 cup sunflower seeds
  • 1 cup pine nuts
  • ⅓ cup maple syrup
  • 3 tablespoons coconut sugar
  • 2 tablespoons coconut oil
  • 1 1/2 tsp. Cinnamon
  • 1 tsp. Nutmeg
  • 3/4 tsp. ground Cloves
  • pinch of sea salt
Instructions
  1. Preheat the oven to 300 degrees.
  2. Slightly process cashews, macadamia nuts, and slivered almonds in a food processor, and then transfer to a large mixing bowl.
  3. Add toasted coconut flakes, pumpkin seeds, sunflower seeds, and pine nuts to the bowl.
  4. In a small pitcher, stir together maple syrup, coconut sugar, coconut oil, spices, and salt, and then warm slightly until the coconut oil melts.
  5. Pour the maple syrup mixture over the nut and seed mixture, and stir until thoroughly combined.
  6. Spread the granola on a parchment lined baking sheet.
  7. Bake for 35 minutes, removing from the oven during baking time several times to stir.