I had spent many years perfecting my granola recipe even before working at camp–it truly is a science of texture, sweetness, lightness, and richness. I still don’t tire of experimenting and developing alternatives, especially for my family at home, who have a different set of tastes and dietary restrictions. Recently, my husband Neil has seen the wonderful benefits of a low/no carb diet, and this recipe is packed with nutritious fatty-acids, protein and contains no refined sugars. You can use this as a topping for plain yogurt, unsweetened coconut yogurt, oatmeal, as a snack or as a crunchy bit for a green salad.

Almonds, sliced blanched 2 cups

Coconut, unsweetened shredded 1 1/4 cups

Sunflower seeds, raw 1 cup

Hemp seeds, raw shelled 1/3 cup

Pumpkin seeds, raw 1/4 cup

Flax seeds, whole raw 1/4 cup

Avocado oil 3 Tbs

Cocoa nibs, raw 2 Tbs

Chia seeds 2 Tbs

Coconut syrup* 1 Tbs

Cinnamon 1 Tbs

To make the granola:

1. Preheat oven to 330°F. Mix all ingredients together in a deep baking pan.

2. Roast in preheated oven for about 30-40 minutes, stirring every 5-8 minutes, depending on how deep the granola is in the pan. Let the coconut and almonds be your indicator as to doneness: when they are fully toasted.

3. Remove from the oven and cool in the pan on the counter, stirring occasionally. 

*Note: Coconut syrup is low in carbohydrates and purposefully here for a Paleo diet. If you cannot find it in your local Health Food Store, replace it with molasses, maple or agave syrup.  

{ This recipe is gluten- and dairy-free.}