There is something about the crunch of granola with a splash of cold milk that always hits the spot. This granola makes a good breakfast cereal, on the go snack, or dessert topping and is a great recipe to get the kiddos involved in too. I have substituted the nuts in this recipe for gluten free oats for a nut free, less expensive version with great results too.
Ingredients
4 ½ cups of nuts (mix of almonds, sunflowers, or nut of choice--or sub for GF oats)
1 Tablespoon of sea salt
2 cups raw coconut flakes
1 cup coconut flour
2 cups of applesauce
1 tablespoon of vanilla extract
2 tablespoon of cinnamon
¼ cup of honey OR a ripe banana
½ cup of oil (I used Avocado oil but you could also use coconut oil)
2-3 apples sliced into small cubes
Directions
-Place the first four ingredients in a food processor or blender and blend for 10 seconds (more or less depending on how thick you want the granola to be).
-Pour into a large bowl and mix in the rest of the ingredients, stirring until all is combined.
-Spread onto dehydrator racks and dehydrate 8-10 hours or until desired crunch is reached.
-OR if you don’t have a dehydrator, spread onto parchment lined baking sheets and place in the oven at 375 degrees for 10 minutes.
-Turn off oven and let granola sit in the oven overnight and it will be ready to go in the morning.
Keep refrigerated or frozen for freshest taste!
-Beth
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