Tropical Granola {paleo}

Usually, my husband makes eggs for us for breakfast, and throws in whatever meat and vegetables are leftover from last night’s dinner. Sometimes there isn’t the required time/energy for that kind of breakfast making, and that’s when granola comes in handy. I’ve made several variations of this by changing the nuts, seeds and fruit. One of the versions I made turned out tropical because I used the ingredients I had on hand, which included macadamia nuts and dried pineapple.

1 cup sliced almonds
1/2 cup sunflower seeds
1/2 cup chopped macadamia nuts
1 cup pumpkin seeds
1/2 cup chopped walnuts
1/2 cup shredded coconut (unsweetened)
1/4 cup coconut oil
1/4 cup raw honey
1/4 cup maple syrup
1 tablespoon cinnamon
1/2 teaspoon sea salt
1 cup dried pineapple bits

Directions: Combine oil, honey and syrup. Melt the oil if it’s not already warm enough to be liquid form. Combine the nuts, seeds, coconut and spices in a bowl. Coat with the sweet mixture. Spread out the granola on a cookie sheet lined with a silicone mat. Bake at 300 degrees for 30 minutes, stirring every ten minutes. Stir in the pineapple bits and let the mixture cool. Enjoy!

When I make this, I try to use raw nuts and seeds, but I have been known to use whatever I have in the house. One time I added in some chopped Caramel Pecans leftover from this recipe. That was a really good batch. In addition to making a quick breakfast every now and then, this grain-free granola makes a great snack for after school. To change this recipe, just substitute different nuts, seeds, or dried fruit in the same quantities. I’ve had lots of luck with this granola and it never lasts very long at our house. Even though it’s pretty sweet, I like knowing that my family is eating real food instead of more processed stuff.

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