So since even just before New Year's, I've been trying to eat a whole lot more nuts, seeds, fruits, and vegetables. With my last 'Nut & Seed' grain-free granola getting eaten up readily, I decided that it was time to make a new version of it.
One thing that I didn't get to use last time in my granola, that I really wanted to be sure about using this time is coconut chips. While I'm not a coconut fan by any means, coconut chips are definitely one of my favorite additions to salad and/or granola. Without wanting to go too tropical with the coconut, I decided on vanilla and blueberries!
The basis of the granola is the same. It's gluten-free and grain-free while being keto-friendly and totally on par with almost any New Year's resolution. I did keep the nuts and seeds more simple this time around and of course, added in the power food that is chia seeds. They really help to give a boost of protein and crunch.
It's good stuff all the way around. Plus, one of my favorite things about this granola is that you can completely control what goes into it. If there's any nut or seed that you like more than the one's I used, feel free to swap them!
If you like a more crisp and crunchy granola, leave it in for the full time, but for more chew let it bake for less time. I serve mine with some unsweetened vanilla almond milk and fresh blueberries, but some Greek yogurt and a drizzle of honey would be pretty fantastic too.
Don't worry either, this granola holds up well to liquids. Since there's no grain, it doesn't get soggy and will stay nice and crunchy for a good long while!
Vanilla Blueberry Coconut Nut & Seed Granola
Servings: 8 • Size: About 1/2 Cup • Calories: 234 • Fat: 16 g • Saturated Fat: 5 g • Carb: 20 g • Fiber: 3 g • Protein: 6 g • Sugar: 14 g • Sodium: 5 mg
1/2 C. Raw Cashews
1/2 C. Raw Walnuts
1/2 C. Coconut Chips
1/3 C. Raw Pumpkin Seeds
1/3 C. Raw Sunflower Seeds
1/4 C. Flax Meal
1/4 C. Dried Blueberries
1/4 C. Honey (Or Agave.)
1 Tbsp. Coconut Butter, Melted
1/2 Tsp. Chia Seeds
1/2 Tsp. Vanilla Extract
Preheat the oven to 350 degrees F. and line a baking sheet with foil, parchment paper, or a silicone baking mat; set aside.
Place everything in a large bowl and mix together to coat evenly.
Spread the mixture out onto the prepared baking sheet and place in the oven to bake for 10-15 minutes or until the nuts are fragrant and just starting to brown.
Once done, remove from the oven and allow to cool completely.
When cooled, store in an airtight container or enjoy right away!
Nutritional Claims: Low Sodium, Kidney Friendly, Vegetarian, Pescatarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, Kosher