Honey Cinnamon Granola

There is something super satisfying about granola. It adds the perfect crunch to yogurt. It's a slightly sweet snack that hits the spot. And don't even get me started about a bowl of granola topped with some almond milk!

Now, I don't want to mislead you. The granola I am talking about is not the same as what you would find in most stores. Traditional granola is made of oats, which are considered a grain and are not part of the paleo lifestyle. While some may choose to keep oats in their lifestyle, I have opted to leave them out. 

Instead, the granola I eat is made of different nuts and seeds, dried fruit, and honey. It uses real ingredients and is nutritious and delicious. Based off of how much of the granola I can eat in one setting, that's a plus. I'm really glad that I can still feel good about what I'm eating (and still button my pants.) Guilt-free granola, coming up!

Honey Cinnamon Granola

Time: 40 mins
Servings: 2-4

1 cup dried cashew pulp or chopped cashews
¾ cup roughly chopped almonds
2 ½ tbs raw honey
3 tbs coconut oil, melted
2 tbs shredded coconut, unsweetened
1 ½ tsp cinnamon
½ tsp vanilla
dash of salt
  1. Preheat the oven to 300 if drying pulp, 275 if using cashew meal.
  2. If you are using leftover pulp from cashew milk, spread it out on a piece of parchment paper on top a baking sheet. Otherwise, skip to step 5!
  3. Place your baking sheet in the oven for 30 minutes, flipping it every 10.
  4. Remove when done and lower the oven temperature to 275.
  5. Roughly chop your almonds in a food processor.
  6. Combine all ingredients in a large bowl & mix using a spatula.
  7. Spread in one layer across your baking sheet (on top parchment paper).
  8. Place it in the oven for 35 minutes, stirring every 10-12 until it is done.
  9. Remove from the oven and let cool completely.
  10. Eat alone, on top of yogurt, or in a bowl topped with your milk of choice! Store any leftovers in an airtight container at room temp.