Smoothie bowl season is upon us and you know what that means…TOPPINGS! Now that I am having at least one smoothie bowl a day, I need to start making my granola. I almost never buy granola because it is usually packed with processed and unnecessary sugars and oils. It is also very easy and inexpensive to make anyways. This recipe is perfect if you are paleo or gluten-free, or because you are a human than enjoys tasty food. I am telling you, this granola is dabomb.com. It literally melts in your mouth. It has a perfect balance of sweet and salty, who doesn’t love that? All these ingredients are easy to find and can be found in most bulk sections! Yay!
3.5 cups unsweetened coconut chips
1.5 cups raw pumpkin seeds
1.5 cups chopped pecans
1/2 cup sunflower seeds
1/3 cup sesame seeds (I like a combo of white and black)
1/4 cup hemp seeds
1/4 cup chia seeds
1/3 cup maple syrup (or other sweetener)
1/4 cup melted coconut oil
1 tbs vanilla extract
pinch of salt
sprinkle of cinnamon (optional)
Preheat the oven to 300 degrees
Add the coconut, seeds, and pecans to a large bowl. Mix them together so they are evenly distributed together
In a smaller bowl, combine the coconut oil, maple syrup, vanilla, salt, and cinnamon
Add the oil mix to the coconut and combine with a rubber spatula. Make sure the wet mix has coated all the nuts and seeds evenly
Split the granola onto two baking sheets lined with a SilPat or parchment paper and spread out thinly and evenly
Bake the granola for 20-25 minutes, flipping halfway through. The granola should be golden brown and very fragrant (your whole house will smell amazing)!
Let the granola cool completley in the pan to let it clump up then store in an airtight jar or container!