Easy Paleo Granola (Paleo, Gluten-free, Dairy-free)

 
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Before going paleo I loved having a snack of yogurt topped with granola. Like most, I struggled to find replacements once I switched my diet and lifestyle. I can proudly say I now enjoy granola over yogurt (coconut milk yogurt that is) with this crispy and slightly sweet granola. It is so simple to make that it beats store bought in price and convenience. This recipe reminds me of the cereal Honey Bunches of Oats with Almonds so much that I filled a bowl with this tasty granola and poured cold cashew milk over it and reminisced of my childhood. 

I plan to bring this recipe in bulk on my trip to Seattle for a girl's weekend. I know my friends will love it...that is if it makes it there. I am always look for travel food and this recipe fits the bill! 

 
 

Pantry

1 cup slivered almond

¾ cup cashews, broken into small pieces

¼ cup coconut chips, unsweetened

2½  tablespoon honey

½ teaspoon vanilla

¼ teaspoon salt

1 egg white

 

 

 

 

 

Prep Time: 10 minutes

Cook Time: 40 minutes

Yields: 2 cups

Process

In a large bowl whisk the egg white for 3 minutes until it becomes full of bubbles and begins to froth. 

Pour the almonds, cashews, and coconut into the egg white and toss.

Add the honey, vanilla and salt to the granola mixture and stir until combined.

Spread the granola mixture over a parchment lined baking sheet in one thin even layer. 

Bake at 250°F for 40 minutes or until golden brown.

The granola will still be tacky, but it will dry to crispy once it cools. Break apart and store in an air tight bag or container. 

 
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