My Foodie-in-Crime paid me a high compliment with this granola when he referred to it as my “Cracker Jacks”. Of course we corn allergics don’t eat them, but caramel corn used to be one of my favorite snacks prior to identifying my allergy. His comment makes it clear that this is a crunchy, nutty and caramel flavored granola, so if that is what you like in your granola, this is the one for you.
This granola is grain free and it allows for flexibility with the types of nuts and seeds used, so if the ones I have listed are not safe for you, switch them out for those which are. For example, if you prefer walnuts to pecans, use them. Sunflower seeds are a nice choice if you prefer to avoid coconut or another nut or seed. Play around with flavors and enjoy a good for you cereal option.
1/2 cup cashews or pecans
1/2 cup almonds
1/2 cup pumpkin seeds (pepitas)
1/4 cup hemp seeds
1/4 cup flax seeds
3 Tbsp chia seeds
1/2 cup unsweetened shredded coconut
1/4 cup honey or maple syrup
2 1/2 Tbsp coconut oil or shortening
1/4 tsp sea salt
1 tsp vanilla powder (optional)
-dried fruit such as cranberries, dates, raisins, berries or cherries (optional)
-spice such as cinnamon or pumpkin pie blend as desired (optional)
Preheat oven to 275°F . Line a baking sheet with parchment paper.
Pulse cashews, almonds & pumpkin seeds in food processor until a rather course meal is reached. Place in a bowl. Add remaining seeds & coconut. Mix well.
Place sweetener, oil or shortening, sea salt &, if using, vanilla &/or spices to a small saucepan. Heat until bubbles form. Remove from heat. Pour over seeds & nuts. Mix well to coat.
Place on cookie sheet as thinly as possible. Bake about 15 minutes. Stir granola. Return to oven to bake at 225°F an additional 15 minutes or until golden. The granola may still be soft, but it will become crispy as it cools.
Enjoy in milk as a cereal, in a smoothie bowl, on a frozen treat or as a snack.