The nuts I recommend are my favorite mix, but feel free to use whatever nuts you’d like!

INGREDIENTS serves 10

• 1 cup raw almonds

• 1 cup raw pecans

• 1/2 cup raw walnuts

• 1/3 cup raw pumpkin seeds

• 2 tbsp flax seed

• 1/2 cup unsweetened coconut flakes

• 1/3 cup choice of dried fruit (look for no sugar or added seed oils. Omit for a lower carb)

• 1/4 cup coconut oil

• 1/3 cup organic honey or maple (sugar free maple for lower carb)

• 1 tsp vanilla extract

• 1 tsp pink himalayan salt

• 2 tbsp of cinnamon (more to taste)

INSTRUCTIONS

Prep Time: 1o min Cook Time: 25 min

1. Preheat oven to 275F.

2. In a blender or food processor, pulse almonds, walnuts & pecans. I do this one cup at at time to ensure nuts break down equally. You don’t want crumbs, aim for chunks. Over blend and you’ll make nut butter!

3. In a medium pan on medium heat, add coconut oil, choice of sweetener, 1 tbsp cinnamon & 1 tsp salt. Bring to simmer, remove from heat, and stir in vanilla.

4. Add nut mixture, coconut flakes, seeds, dried fruit + 1 tbsp cinnamon to pan. Stir until contents is well combined.

5. Transfer to a parchment lined baking sheet and pack tightly. 

6. Bake for 20-25 min, it should be slightly browned. 

7. Remove from oven, stir up the granola and allow it to cool for 30 min or until it hardens.

8. Store in an air tight glass container for up to 2 weeks.

Mishi Tips:

-This pairs nicely with my coconut yogurt.

-For optimal blood sugar balance I recommend pairing it with some protein such as greek yogurt or a few eggs.