After years of using the same recipe to make my own granola, I came across an even better way to make this delicious breakfast food. For health reasons, I have been cutting back on carbohydrates and starches which left me scratching my head as to how make a tasty and nutritious granola without the oats. I found what I was looking for on Samantha Johnson’s SIBO Diet Recipe Blog. SIBO (small intestine bacterial overgrowth) is a topic for another blog post, but check out her recipes even if you’ve never heard of SIBO. Here is her granola recipe – I double it for my family.
Dry ingredients:
- 1 cup Almonds (use a Cuisinart to break these up into bits)
- ¾ cup Pecans (use the Cuisinart on these too)
- ¾ cup Walnuts (bits)
- ½ cup Pumpkin seeds
- ½ cup Currents (I mix these in after the granola is baked)
- ¼ cup Sunflower seeds
- ¼ cup Almond meal
- 2 ½ tsp Cinnamon
- ½ cup Shredded coconut
- ½ tsp salt
Wet ingredients:
- ¼ cup Coconut oil (warmed)
- ¼ cup Honey
- 2 tsp Vanilla extract
Instructions:
Place all nuts and seeds in Cuisinart and pulse until everything is broken up.
Place in large mixing bowl with the rest of the dry ingredients, minus the currents.
Mix well.
Place honey, coconut oil, and vanilla in a small pan and heat until froth forms.
Pour over dry ingredients and mix well.
Bake on a cookie sheet lined with parchment paper at 300 degrees for approx. 40mins; turn after 20 mins; turn again after another 10 mins. Since I make a double batch, I have 2 cookie sheets worth.
Allow to cool, add currents or any other dried fruit, and store in an airtight container.
Yummy!
