Our FavORRite Grain-Free Granola Recipe - You’re gonna LOVE it!

And just like that everything changed…

Just like you, it’s been an adjustment for me over the last several weeks.

By nature I am a planner and with change being our constant normal these days, I have been put to the test! It has been a lot of trial and error between schedules planned and the actual outcome of the day. And just as I get one thing perfected, something else occurs to change it…

Like other families I am dealing with kids who want to eat all day long… they seriously are bottomless pits! But Richard and I are having the same issue, I find myself (and him) in the pantry a few times throughout the day looking for something to munch on…

Healthy snacks can easily be replaced with processed, sugar filled, ‘stuff’ if I don’t keep it under control.

To help I have pulled out my stack of go-to recipes made to fill hungry bellies while still ensuring body and mind are being fueled

This morning I made a batch of my favorite, grain-free, granola and immediately thought of sharing it with you.

It is FABULOUS! It is easy to make and very versatile!! As you read the recipe, feel free to change up the variety of nuts, seeds and dried fruit used – this is a great time to get the kids in the kitchen to help you and get creative together!

Ingredients:

1 cup apple cider (100% apple juice also works)

2 Tbsp. honey

2 Tbsp. coconut oil

2 tsp. vanilla

½ tsp. salt

½ tsp. ground cinnamon

1 cup almonds

1 cup pecans

½ cup cashews (I used slivered almonds this morning)

½ cup raw pumpkin seeds (pepitas)

1 cup unsweetened flaked coconut

½ cup dried cherries or apricots, raisin, cranberries (this morning I used currants)

Directions:

Preheat oven to 300 degrees F. Line a 15x10-inch baking pan with parchment paper. In a small saucepan bring the apple cider/juice to boiling; reduce heat and simmer, uncovered, until reduced to ¼ cup. Once reduced, stir in honey, oil, vanilla, salt, and cinnamon.

In a bowl combine nuts and seeds. Working in batches, in a food processor cover and pulse nut mixture until broken into smaller pieces, adding coconut at the end to break it slightly. *Some nuts will remain nearly whole – that’s OK*

Transfer to a large bowl. Drizzle with juice mixture; toss to coat. Spread onto prepared baking sheet. *try to keep it in a bit of a mound - all the same ‘level’ so it cooks evenly without the edges browning to quickly*

Bake 35-40 minutes or until golden brown, stirring two or three times. Once removed from the oven, sprinkle the dried fruit on top. Once cooled (if you haven’t eaten it all by now), store at room temperature – a quart mason jar works well).

Serving suggestions:

This makes the best topping for yogurt! On a small bowl of plain yogurt, I add fresh or frozen berries (whichever I have on hand) and a nice sprinkling of granola… and a little drizzle of honey on the fruit doesn’t hurt either.

Sarah enjoys a small bowl with cut-up cheddar cheese along-side it while Richard eats it with sliced up apple

Enjoy!!

We are praying good health, peace and direction over you during this time.

We hope to see you soon! Until then, God Bless,

Gina