This is pretty hearty and when served with cold coconut milk and fruit to top, it is a very satisfying breakfast. Make sure the milk is cold, and I used full-fat. It is so thick that when you put it on, it has the consistency of yogurt. The picture I took below has it with almond milk, which is also good, but I much prefer the coconut milk.
Today's ingredients came down to what I had on hand so I just went for it. Once it is baked, it breaks up into chunks. I will keep the bigger pieces as a snack and use the rest for cereal.
Once the ingredients are mixed and flattened out in the pan give it a press with your hands or the back of a spatula so even it out.
Paleo Granola with Coconut Milk
Cook time:
Total time:
Ingredients:
1 cup raw almonds
1/2 cup raw cashews
1/2 cup raw macadamia nuts
1/4 cup raw pepitas (pumpkin seeds)
1/2 cup unsweetened shredded coconut
1 egg white
2 tbsp coconut oil
1/4 cup raw honey
1 tsp vanilla extract (or how ever much you like)
Optional items - cinnamon or dark cocoa chips, or any other flavorings you like.
For Serving:
1 can of cold coconut milk - unsweetened and full-fat.
Fresh fruit of choice for topping.
Directions:
1. Preheat oven to 300℉.
2. Line a rimmed baking sheet with parchment paper.
3. Add all the nuts and seeds to your food processor and pulse to chop the nuts, but just enough for a rough chop - they can turn into dust quickly if you chop too long.
4. Add the shredded coconut, and any optional flavorings to the nut mix and stir well.
5. In a large, separate bowl, beat the egg white until slightly frothy then mix in the coconut oil, honey, an vanilla.
6. Add the nut mixture to the egg mixture and stir until everything is covered.
7. Press the mixture down into the lined baking sheet and give it a good press with your hands or back of a spatula to flatten it out.
8. Into the oven for 25 mins.
9. When done, remove from the oven and let it completely cool before breaking it up into pieces.
10. Store it in an air-tight container.
11. Serve it with the coconut or almond milk and fresh fruit.
2. Line a rimmed baking sheet with parchment paper.
3. Add all the nuts and seeds to your food processor and pulse to chop the nuts, but just enough for a rough chop - they can turn into dust quickly if you chop too long.
4. Add the shredded coconut, and any optional flavorings to the nut mix and stir well.
5. In a large, separate bowl, beat the egg white until slightly frothy then mix in the coconut oil, honey, an vanilla.
6. Add the nut mixture to the egg mixture and stir until everything is covered.
7. Press the mixture down into the lined baking sheet and give it a good press with your hands or back of a spatula to flatten it out.
8. Into the oven for 25 mins.
9. When done, remove from the oven and let it completely cool before breaking it up into pieces.
10. Store it in an air-tight container.
11. Serve it with the coconut or almond milk and fresh fruit.
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