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Pure Joy Planet

Quick Cinnamon Granola | Keto + Vegan

Prep
10
Cook
10
Ready in
20
Serves
10

Ingredients

  • 2 cups walnuts, almonds, sunflower or pumpkin seeds (or a combo)
  • 2 cups coconut chips or shreds
  • 2 Tbsp. almond butter or any nut or seed butter, warmed 
  • 2 Tbsp. coconut oil - melted
  • 2 tsp. cinnamon powder
  • 1/2 tsp. nutmeg or ginger powder
  • 1/4 tsp. mineral salt
  • 1 tsp. vanilla extract
  • 1 Tbsp. Coconut sugar, Lakanto, or a ⅛ tsp.  stevia powder
  • Optional: 1 cup of chopped berries

Directions

  1. If you have a dehydrator, soak nuts/seeds overnight and dehydrate until crunchy. If not, use the nuts or seeds raw and unsoaked.*
  2. Chop the nuts if desired for texture.
  3. Mix everything together using your hands or a large spoon.
  4. You can stop at this point and store your granola in the fridge for 2 months. It's delicious this way if you already dehydrated the nuts ahead of time.
  5. OR Bake at 350ºF for 15 minutes turning every 5 minutes to prevent burning.
  6. OR Dehydrate at 115º F for about 4 hours if the nuts and seeds have already been soaked and dehydrated ahead of time.  We don’t recommend dehydrating anything with coconut oil more than 6 hours (to prevent it going rancid) so please if you want to make this raw, soak and dehydrate your nuts and seeds ahead of time.
  7. Let cool completely and store in a glass jar for up to 3 months.