This is a slightly different version of granola that I rotate in.
1 cup almonds
1 cup walnuts
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/4 cup chia seeds
1/4 cup ground flaxseed
1/2 cup unsweetened coconut
2 tbsp coconut oil
1 tsp cinnamon
1/2 tsp ginger powder
1 tsp vanilla
1/2 tsp sea salt
Preheat oven to 325°F. Line a baking sheet with parchment paper.
In a large mixing bowl, combine the nuts, seeds, shredded coconut, melted coconut oil, sea salt, cinnamon, ginger and vanilla extract. Stir until everything is evenly coated.
Spread the mixture in an even layer on the prepared baking sheet.
Bake for 15-20 minutes, stirring halfway through, until the nuts and seeds are browned.
Remove from the oven and let cool.
Per 1/4 cup serving:
Calories ~185–205
Protein ~5–6g
Fat ~17–18g
Carbohydrates ~7–9g
Fiber ~4–5g
Net Carbs ~3–4g
Sugar < 1g
Iron ~1.5–2 mg
Magnesium ~90–110 mg
Zinc ~1.5–2 mg
Selenium ~5–10 mcg
Omega-3s ~1.5–2g
Products I used:
Walnuts
Pumpkin Seeds
Sunflower Seeds
Ground Flaxseed
Coconut Flakes
Ground Cinnamon
Ground Ginger
Vanilla Extract
sea salt