RECIPE:
Ingredients:
1/2 cup cashews
1/4 cup sliced almonds
2 tbs sweetener of choice (monkfruit sweetener, coconut sugar or any sweetener you choose)
1 tbs cinnamon
2 tbs ground flax seeds
2 tbs unsweetened shredded coconut
2 tbs chia seeds (optional)
1/3 cup rolled oats
3 tbs (or one scoop) vegan vanilla protein powder (optional but I like adding it to boost the protein!)
1 tsp vanilla extract
2 tbs syrup of choice (maple syrup, coconut syrup or sugar free syrups work!)
1 tbs water
2 tbs coconut oil
Directions:
Preheat oven to 350F,
Add the nuts to a food processor (or blender) and chop until the nuts are a mix of small crumbs and larger chunks (don’t over chop),
To a large bowl, add the chopped nuts and all other ingredients, mix with a spatula until all ingredients are equally coated and sticking together (but not too sticky or wet),
Line a baking sheet with parchment paper and grease the parchment paper,
Spread the granola mixture accross the parchment paper to create a flat layer. Using a spatula and your hands, press the granola to be flat and densely packed,
Bake for 12-14 minutes and allow to cool completely (important to allow to cool, it will be soft straight out of the oven but as it cools it solidifies),
Once the granola sheet is completely cool and hardened, break the granola up into bite sized chunks!
Storage: store in an air tight container for 1-2 weeks! Enjoy with milk and berries, on top of a smoothie or vegan yogurt!