+GF +QP
The cashews and almonds keep you full, and the light smattering of agave will help curb that sweet tooth. It’s the kind of snack you can feel pretty good about snackin’ on. And if you like dried fruit (raisins, craisins, etc.) feel free to toss in a handful when it’s cool. —AS
SERVES 6 TO 8
3 cups (240 g) GF rolled oats
1 cup (170 g) roughly chopped almonds
1 cup (110 g) roughly chopped cashews
½ cup (38 g) shredded coconut
¼ cup (40 g) hemp seeds
¼ cup (28 g) flaxseeds
½ tsp salt
¼ cup (55 g) coconut oil, melted
¼ cup (60 ml) agave nectar or maple syrup
½ cup (90 g) chocolate chips or cacao nibs
1 cup (150 g) raisins or craisins
½ cup (75 g) goji berries
Handful of sunflower seeds
Preheat the oven to 350°F (177°C).
In a large mixing bowl, combine everything but the oil and agave (or maple syrup). Mix well to combine. Add in the liquid oil and sweetener and mix very well, so everything gets coated evenly. Spread it onto a large, ungreased baking sheet and bake for 20 to 30 minutes, stirring about every 5 to 10 minutes as needed. Granola cooks quickly and even crisps up a bit after being removed from the oven and sitting on the pan cooling. So remember to pull it from the oven before it gets too dark. Once you have removed the pan from the oven, let it cool for at least 20 minutes.
Once cool, add in any additional little bits (i.e., the cacao nibs, dried fruit or whatever) and move it to a sealed storage container, like a glass jar or large plastic bag. Stays fresh for up to 2 weeks.