Ingredients
Scale
Pre-Soak
- 1 c. raw almonds
- 1 c. raw walnuts
- 1/2 c. raw pecans
- 1/2 c. raw cashews
- 1/4 c. raw sunflower seeds*
- 1 tsp unrefined sea salt
Then Add
- 3/4 c. raw local honey
- 2 TB coconut oil, melted
- 1 1/2 TB pure vanilla
- 1 TB cinnamon
- 1/2 c. shredded coconut (unsweetened)
Instructions
Pre-Soak
- Place all nuts except sunflower seeds in a large bowl, cover with water by at least 1 inch, and stir in 1 tsp salt. Cover and soak for 12-24 hours.
- Soak the sunflower seeds for 6-8 hours.
- Drain the nuts and seeds. Spread out a large towel and place drained nuts on top to absorb any remaining water.
Mix the Granola
- Set oven to the lowest temperature. For me, that’s 170 F.
- Line a large rimmed baking sheet with parchment paper.
- When nuts are no longer drippy, transfer to a food processor and process until nuts are about the size of oats. Add remaining ingredients except shredded coconut and pulse until well combined.
- Pour mixture into a large bowl and add shredded coconut. Stir well to combine.
- Use a large spoon or spatula to spread mixture evenly on the parchment lined baking sheet.
Drying in the Oven
- Place nuts in a 170 F oven and use a wooden spoon to keep the oven door cracked for 2-3 hours. This allows moisture to escape.
- After about 3 hours, close the oven door and dry for another 3 hours.
- Finally, turn off the oven and allow the granola to cool and crisp with the door closed for another few hours up to overnight.
- When granola is crispy, break into bars or chunks.
- Serve or store in an airtight container for up to 1 or even 2 weeks.
Notes
I keep a good supply of soaked and dehydrated nuts on hand, and sometimes use those “crispy nuts” to make granola, which means I can skip the 24 hour soak.
I find that sunflower seeds respond best to a shorter soak period of around 6-8 hours. Soak them separately or add them later to the soaking nuts.
More honey can be added according to your preference. I try to limit our intake of sweeteners, and 1/2 cup honey is the least amount I can get away with in this recipe. Any less, and the granola won’t hold together.