Ingredients
1 . |
2 cups almonds |
2 . |
1 / 2 cup pistachios , shells removed |
3 . |
1 / 2 cup unsweetened coconut flakes |
4 . |
1 / 3 cup pumpkin seeds ( opt ) |
5 . |
1 / 4 cup coconut oil , melted |
6 . |
1 / 4 cup honey |
7 . |
2 tbsp almond butter |
8 . |
1 / 2 tsp salt |
9 . |
1 / 2 tsp vanilla extract |
10 . 1 / 2 cup dried cherries , chopped |
1 . Preheat the oven to 325 degrees F . Prepare an 8x8-inch baking pan with parchment paper . Place the almonds , pistachios , coconut flakes , and pepitas in a food processor and blend to break down into smaller pieces . 2 . Whisk together the coconut oil , honey , almond butter , salt , and vanilla in a large bowl . Add in the almond mixture and dried cherries . Stir well to evenly coat . 3 . Transfer the granola to the prepared baking pan and press into a flat , even layer . Bake for 25-30 minutes until golden brown . Let cool completely , 1-2 hours , before cutting into bars . Store in the refrigerator . Servings : 10-12 bars , Easy
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