Healthy Granola "Nut-Hola"
Plant Based + GF + Low Carb
Requires: Food Processor
I love the taste and crunchiness of a granola bowl with fresh fruit and yogurt. But when I was looking at all the granolas available out there I most realised that those ‘healthy quotes’ on the packaging weren’t exactly on point. I struggled to find granola that had no vegetable oils, or that was low in carbohydrates, or that had no added sugar. Granolas are often a mix of nutrient poor - highly processed cereals with dried fruits. They are often baked, which means oil has been added in the baking process (cheap oils like vegetable oils or those oils you are not supposed to heat up) and often dosed with sugar. Nut-hola! A sugar-free and low-carb version of the granola you’d get at any supermarket. Well kind of – Nut-hola is really just a shredded mix of raw nuts baked with a pinch of extra virgin coconut oil (an oil that you can expose to high temperatures). Great for when I eat breakfast (although I rather break my fast with lunch) or paired with fruit compotes, desserts and other snacks.
2 cups raw almonds
2 cups raw walnuts
2 cups cashews
2 tsp cinnamon
2 tbsp extra virgin coconut oil
Preheat oven to 170 C.
In a food processor, shred all the nuts until they are small pieces, not powder.
Pour the nuts in a large baking tray or two (depending on your tray size). Try not to stack them – you want to spread them out in a thin layer. Sprinkle with cinnamon and the coconut oil (oil can be melted or in pieces).
Bake until they are golden color on the top, then remove tray from oven and stir the nuts with a spoon so they bake on the opposite side.
Bake again until all nuts are golden and even.
Cool down and store in an airtight container.