- ½ cup raw pecans
- ½ cup raw walnuts
- ½ cup raw hazelnuts
- ½ cup raw almonds
- ¼ cup raw or roasted pumpkin seeds
- ⅛ cup chia seeds
- ⅛ cup hemp seeds
- ½ cup flaked or shredded unsweetened coconut
Place each nut in a food processor one at a time, pulsing just 3-4 times until pieces are “granola size”. Pulse until coarse but not a powder. Place all the contents into a gallon size freezer bag or tall Mason jar and toss in the chia seed and coconut. Increase flavor by toasting the coconut first if desired. (Spread coconut flakes on a cookie sheet and place in the middle of the oven, set to broil and keep your eyes on it until toasty brown. Don’t step away because coconut will burn very fast. Cool it before adding to the granola mix) Seal the bag, or place the lid on the container, shake it up and store in the refrigerator or freezer. (These ingredients really don’t get hard or “freeze” but it is a good place to put it to save refrigerator space and keep your “granola” fresh. Makes just over 3 cups.
- Put 1/3 cup in a small bowl and pour unsweetened almond, cashew, flax or coconut milk on top for a breakfast cereal. Top with fresh berries if desired.
- Mix with ½ cup peanut or almond butter and 1 stick of melted butter and press into a baking dish for no bake nutrition bars. Or roll into balls and coat with additional coconut flakes.
- Sprinkle over the top of baked or mashed sweet potato or acorn squash
- Stir into Unsweetened, organic applesauce for the kiddos.
- Rotate nuts and add variety using cashews, brazil nuts, pine nuts and peanuts.
- Spice the mix up with cinnamon, allspice or flaxseeds or add ¼ cup 60% or higher dark chocolate chips or 2 tablespoons of dried cranberries for a sweeter treat.