Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 2 quarts of homemade granola
- 2 cups raw walnuts
- 2 cup raw cashews
- 1 cup raw pumpkin seeds (pepitas)
- 1 cup unsweetened shredded coconut
- 1 cup dried cranberries
- 1 egg white, lightly beaten
- 2 tablespoons water
- 3 tablespoons grapeseed oil*
- 1/3 cup honey
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- Preheat the oven to 300 degrees F and line a baking sheet with parchment paper.
- Add the first 3 ingredients to a blender or food processor. Pulse a few times to chop the nuts, but don’t grind them into a fine meal.
- In a large mixing bowl, whisk together the egg white with the water until bubbly and slightly foamy.
- Add the grapeseed oil, honey, vanilla extract, cinnamon and salt to the egg white/water mixture and whisk together well.
- Pour the chopped nut mixture into the mixing bowl, along with the dried cranberries and shredded coconut. Stir everything well to make sure it is all coated.
- Spread the granola mixture evenly on the parchment-lined baking sheet and bake for 20 to 30 minutes or until golden-brown and crispy, stirring once after 10 minutes (see note)**.
- Remove granola from the oven and allow it to sit for 10 minutes without stirring it – this is where the clustering happens, so be sure to not skip this step!!
- Use a spatula to get under the granola and release the large clusters.
- Once cool, store the granola in a 2-quart sealable glass jar.
- Eat granola with your favorite milk or yogurt and fruit
*You can also use olive oil or coconut oil **Keep an eye on the granola while it is baking, as it can go from done to burned quickly. If you use pure maple syrup instead of honey, you will need to bake the granola for closer to 40 minutes.
Make a parfait using your favorite fruit and yogurt (to keep it paleo, use raw milk yogurt or coconut/almond milk yogurt)!