Grainless Granola – Paleo & Vegan Friendly!

(Photo Credit: April Wong at A Love Creative)

8 tbsp coconut oil
2 tbsp ground cinnamon
2 tbsp ground nutmeg
1 tsp ground cloves
1 cup pure maple syrup
3 cups unsweetened shredded coconut
2 cups raw whole almonds
2 cups raw sunflower seeds
2 cups pepitas
1 cup raw pecans, roughly chopped
1 cup raisins

Preheat oven to 350F.

1. Start by combining the nuts, seeds, and shredded coconut together in a large bowl. Set aside.

2. Heat up 8 tbsp of coconut oil over medium heat and mix in the spices. Once combined, add in the maple syrup. Stir to combine, and remove it from the heat when the syrup begins to chrystalize (aka starts to bubble) along the sides of the pan.

3. Pour this hot spiced syrup mixture over your bowl of nuts, seeds and shredded coconut. Stir until all of the granola is evenly covered.

4. Line a large baking sheet (or 2 medium ones) with parchment paper or a silicone baking mat. Dump the granola onto the pan and spread out in an even layer. Bake for 30 minutes, stirring the granola every 10 minutes and rotating the pan at the same time.

5. After 30 minutes, remove the granola from the oven and mix in one cup of raisins. Place the granola back in the oven for another 5 minutes.

6. Let the granola cool at room temperature. Once cooled, remove it from the pan and store in an airtight container or jar. Will stay fresh up to one week.

Enjoy!

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