- 4-5 tablespoons soft butter or coconut oil
- 4-5 tablespoons honey*
- 3 cups large coconut flakes
- 1 cup halved cashews
- 1 cup chopped or ground sprouted almonds
- 1 to 2 cups halved pecans or walnuts
Preheat oven to 250 degrees. Mix butter or coconut oil, honey and coconut flakes together in large bowl. Add nuts and stir together until well coated. Spread evenly on cookie sheet in one layer. Bake in oven for approximately 20 minutes, stirring occasionally to prevent burning. Beware of overcooking! When the granola is a golden brown, pull out and allow it to cool completely, which is when it will get crispy. Good snack or on yogurt or fruit. This is a variation of a recipe created by Deb Millard.
*I’ve substituted raw egg white for the honey for a less sweet version.