Paleo Honey Pecan Granola
Posted by Spinning® on Apr 18th 2018
Granola made with whole-grain oats gained popularity in the United States during the low-fat craze of the 1980s, when health-conscious consumers sought breakfast alternatives without the saturated fat and cholesterol of eggs. Since then, science has exonerated fat, even saturated fat. But granola has remained a breakfast favorite.This version skips the oats and refined sugar for a paleo-friendly take on the morning meal. It has plenty of fiber and healthy fats from almonds, pecans and coconut to keep you satisfied until lunchtime. While the majority of fat in coconut oil is saturated, it is in the form of lauric acid, which has been shown to improve blood lipid profiles and may contribute to sustained energy and weight loss.
|Ingredients:2 cups raw almonds1 cup toasted pecans1 teaspoon cinnamonPinch of sea salt1 cup shredded unsweetened coconut½ cup coconut oil, in liquid form⅓ cup of honeyFresh pomegranate, for servingYields 10 to 12 servings|
- Preheat the oven to 350°F.
- Combine the nuts, cinnamon and salt in a food processor and pulse until roughly chopped. Add the shredded coconut and pulse once, or until just combined.
- Pour in the coconut oil and honey and pulse until just combined.
- Spread the mixture out on a rimmed baking sheet. Bake for 10 minutes, then stir. Repeat two or three more times until the mixture is lightly toasted.
- Allow to cool completely before storing in a covered container.
- Serve with unsweetened almond milk and fresh fruit.