A bit of experimentation with the bulk ingredients in my kitchen led to a twist on my favorite store-bought granola! Technically, it has no oatmeal like traditional granola, but you won’t even miss it in this Nutty ‘Nola!

Nutty ‘Nola

Ingredients:
1/2c pecans
1/2c almonds
1/2c coconut shreds
1/3c pumpkin seeds
1/3c hemp seeds
1/4c coconut oil (melted)
3tbsp flaxseed
3tbsp maple syrup
1tbsp chia seeds
1tbsp arrowroot powder (or non-gmo corn starch)
1tsp vanilla extract
sprinkle of sea salt
cinnamon to taste

Directions:

Preheat oven to 350F. Place nuts, coconut shreds and seeds into a high speed blender or food processor. Pulse until mixture appears crumbly but still has small chunks (because who doesn’t love chunky granola?)!
In a large bowl, combine chopped ingredients with melted coconut oil, arrowroot powder, vanilla extract, sea salt, and cinnamon and toss lightly with your hands.
Spread ‘nola onto a large baking sheet. Pieces should not be overlapping but should be touching (almost like one large sheet) so that it bakes evenly. Place in oven for 15-20 minutes or until crispy.
Allow ‘nola to cool so the coconut oil can solidify. Then, break it into chunks and place in an airtight container. This will keep in the fridge for about a month or even longer in the freezer!

Throw the Nutty ‘Nola on salads, sprinkle into smoothies, mix into yogurt, or top your oatmeal! This is great with milk and berries for a take on cereal too.