Nutty Granola Crunch Cereal
This cereal travels well—make sure you pack some portion-size coconut or almond milk cartons. Feel free to double the recipe to stock up on this healthy breakfast and snack.
Sounce: Uta Birkmayer, Functional Gourmet
Email
Print
Preparation time
Cooking time
Ingredients
For 4 Dozen(s)
Recipe
- 1/2 cup(s) raw, sprouted pecans, chopped
- 1/2 cup(s) raw, sprouted almonds, chopped
- 1/3 cup(s) shredded coconut, unsweetened
- 1 apple, cored and chopped finely (peeling is optional)
- 1/4 cup(s) dried cherries or other dried fruit
- 1 tablespoon(s) coconut oil, melted
- 1 tablespoon(s) grade B maple syrup
- 1 teaspoon(s) vanilla extract
- 1 teaspoon(s) ground cinnamon
Nutty Granola Crunch Cereal Directions
- Line a large cookie sheet with parchment paper.
- Mix together the oil, syrup/stevia, cinnamon, and vanilla in a small pot. Heat on low until all ingredients are melted together. Mix the coconut, raw nuts, and chopped apple together in a large bowl. Drizzle the syrup over your nut/apple mixture, and toss to ensure that it evenly coats all pieces. Spread out evenly on parchment-lined cookie sheet.
- Put in a 350 degree oven, and bake for 20-25 minutes, stirring every 5 minutes. Watch this carefully — it’s easy to burn the coconut. After baking, toss in your dried fruit, and if you wish to add pre-roasted nuts, feel free to add some.
- This tastes great with non-dairy yogurts or dairy-free milk.
|
|
|