My go to granola recipe has been my Peanut Butter Granola with Cacao for such a long time. I have been making it at least every other week since the summer. Recently, I just wasn't in the mood for the peanut butter and wanted a change. After 4 batches of testing this nutty masterpiece was born.
Presenting my new granola staple...
Nuttiest Chunkiest Granola
1 cup raw almonds
½ cup walnuts
¼ cup brazil nuts
2 cups oats
¼ cup raw sunflower seeds
¼ cup shredded unsweetened coconut
¼ cup hemp seeds
2 teaspoons cinnamon
¼ teaspoon kosher salt
1/3 cup pure maple syrup
¼ cup avocado oil (or other neutral oil)
1 teaspoon pure almond extract
Preheat your oven to 275 degrees. (or 250 degrees convection)
Take ½ cup of your almonds and all of your walnuts and brazil nuts and put into a food processor. Run the machine with the “S”blade for about 12 seconds. You want the machine to chop into small pieces, but not a powder. Pour into a large mixing bowl. Add all the remaining dry ingredients- your oats, seeds, coconut, cinnamon and salt. Mix well.
Take your maple syrup, avocado oil and almond extract and add it to the mix. Mix well using a gloved hand or spatula.
Transfer the mixture to a baking sheet lined with parchment paper. Spread the granola out on the paper until it is ¼ -½ inch thick. Bake uncovered for 45 minutes. Allow to cool for 15 minutes. Break up your pieces and store in an airtight container.
This recipe stays fresh on your counter in an airtight container for a week. Alternatively, you can store it in your freezer for 4 weeks.
If you double the recipe, add an extra tablespoon of maple syrup and an extra tablespoon oil after you double the batch. For example, the measurement for avocado oil will end up becoming ½ cup + 1 tablespoon.