Crunchy Nut-free Paleo Granola

By Kathy C.

Stacie is a Licensed and Registered Dietitian from rural southern Minnesota where she and her husband reside on 5 acres with their two pups, Walter & Lucy. She’s a creator of simple and wholesome recipes, a lover of nature, a crossfitter, a seasonal runner, and she’s on a mission to inspire as many as she can live a healthier and happier life from the inside out.

Ingredients

• 1 1/4 1 1/4 1/4 cup pepitas (also known as raw pumpkin seeds)
• 1 1 1 cup shredded coconut, unsweetened
• 1 1 1 cup raw sunflower seeds
• 1 1 1 Tbsp. chia seeds
• 1/4 1/4 1/4 cup sunflower seed butter (may substitute nut or seed butter of choice)
• 1/4 1/4 1/4 cup honey or maple syrup
• 1 1 1 tsp. pure vanilla extract
• 1/4 1/4 1/4 tsp. ground nutmeg
• 1/2-1 1/2-1 1/2-1 cup dried fruit of choice (such as Made in Nature Fruit Fusion)

Details

Servings 12
Adapted from therealfoodrds.com

Preparation

Step 1

1. Preheat oven to 325 degrees.  Prep baking sheet with parchment paper.

2. In the food processor add coconut, sunflower seeds, pepitas, chia seeds, sunflower seed butter, honey, vanilla and nutmeg.  Pulse until ingredients are mixed and come together but do not over mix. You want some of the seeds to remain whole or in pieces.  Scrap sides of the bowl as needed.

3. Scoop out mixture onto prepared baking sheet and spread out. Place in the oven for 18-20 minutes or until golden brown, stirring gently every 5 minutes.

4. Remove from oven. Let cool completely before mixing in the dried fruit.

NOTES
Storing Tips: Transfer granola to a glass airtight container or mason jars and store in a cool dark place, such as a pantry, for up to 14 days.

NUTRITION
SERVING SIZE: 1/3 CUP
CALORIES: 210
SUGAR: 11G
SODIUM: 90MG
FAT: 13G
CARBOHYDRATES: 21G
FIBER: 4G
PROTEIN: 5G

https://therealfoodrds.com/nut-free-paleo-granola/?mc_cid=a76c7e53f1&mc_eid=99ede802f8