We love this as a layer in a smoothie, or as a breakfast with lots of fresh fruit and coconut whipped cream or nut milk.
Ingredients
- 3 cups pecans, 12 ounces
- 3 cups unsweetened big flake coconut, 6 ounces
- 1 cup pumpkin seeds, 5 ounces
- 2 cups almonds, 9 ounces (we use cashews rather than almonds)
- 10 ounces total dried fruit, I used dried figs or Medjool dates
- 1 Tablespoon orange zest or a few Tablespoons of lemon juice
- 2 Teaspoons cinnamon
- Dash of salt
Serve with:
- coconut milk, cashew milk, coconut whipped cream, and fresh fruit and berries
Instructions
- Preheat the oven to 350ºF, and place the nuts, seeds, and coconut on a baking sheet.
- Bake the mixture for 10 minutes stirring once. Turn the heat off, open the oven door and stir the mixture again before putting it back in the slightly cooled off oven to sit for another 10 minutes. This helps everything to toast more evenly without burning.
- Cool the mixture completely before processing.
- When the toasted nuts are cooled, place 1/2 of them in a 12 cup food processor. Cut any stems off the figs and cut them into quarters. Pit the dates and quarter them too before adding half of the dried fruit to the food processor. Add the half the orange zest and cinnamon before processing for about 30-45 seconds or until the mixture starts to clump and is finely textured. Repeat with the other half of the ingredients.
- Place the granola dust into airtight containers and refrigerate for 1-2 weeks or freeze for 1 month.
