Ingredients:

• 1/3 cup unsweetened coconut chips/flakes
• ½ cup of almonds
• ½ cup pecans
• ½ cup walnuts
• ½ cup cashews
• 1/3 cup macadamia
• 1/3 cup raw pumpkin seeds (pepitas)
• 1 tbsp chia seeds
• 1 tsp cinnamon
• 1/3 tsp nutmeg
• big pinch salt
• 2 to 3 tbsp real maple syrup (not pancake syrup)
• 1 tbsp coconut oil
• ½ tsp vanilla

Instructions:

1. Preheat oven to 160 C then line a sheet pan with parchment paper and set aside.

2. Slightly crush all the nuts in a zip lock bag with a mallet or a spoon.

3. Combine all the dry ingredients in a large bowl then stir to combine. Add maple syrup and coconut oil to a small bowl then microwaves for 25-30 seconds to melt the coconut oil. Stir the vanilla.

4. Pour the maple syrup mixture over the granola mixture then mix well to coat. Spread onto prepared sheet pan then bake for 15-20 minutes or until almond slices are golden brown (don’t let them get too dark) stirring twice. Add in the coconut chips in the last 4 minutes (they burn easily). Granola will crisp as it cools.

5. Cool completely on sheet pan before transferring to a zip lock bag or airtight container. Will stay fresh for four days or so on the counter.

Serve & Indulge!

@indulgethyself