This is my favorite granola. It never lasts in my house because we go through it so quickly. Yes it does take a a while to make but it’s always worth it. It’s packed with protein and hardy spices that gets me through winter time. I eat it as cereal, with yogurt, in a smoothie bowl or as a snack when I am running out the door.
- 1 cup almonds
- 1 cup walnuts
- 1/2 cup pecans
- 1/2 cup hazelnuts
- 1/4 cup maple syrup
- 2 tablespoons vanilla powder
- 1 tablespoon cinnamon
- 1 tablespoon nutmeg
- 2 teaspoons ginger
- 1/2 teaspoon all spice
- 1/2 teaspoon cloves
- 1/2 teaspoon cardamom
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1/4 cup dried cranberries
- 3 tablespoon coconut shavings
- Place all the nuts in a bowl and fill with water to soak. Add a pinch of salt to the water and cover with a clean cloth. All the nuts to soak for 6 hours or overnight.**Soaking nuts before consuming makes them easier to digest.**
- Once the nuts are finished soaking drain the water from the bowl with a clean towel pat the nuts dry to remove excess water.
- Place the nuts in a food processor and use the pulse button to chop them into small to medium pieces. (I hit the pulse button about 20 times).
- Remove chopped nuts from food process and place them in another bowl. Add the remaining ingredients and stir the mixture until it is combined evenly.
- Place granola on dehydrator sheets 1/2 inch to 1 inch high and put them in the dehydrator at about 125 for 12- 24 hours.**If you don't own a dehydrator you can place the granola on a cookie sheet in the oven on 200-225 with the door open and the fan on. About 4-6 hours or until all the water is removed from the granola and it is crunchy**
- Remove granola and place in an airtight container until you're ready to consume. Enjoy with yogurt, as cereal or as an on the go snack.