Ingredients
- 2 tablespoons flax meal
- 5 tablespoons warm water
- 2 1/2 tablespoons monk fruit sweetener
- 2 tablespoons coconut oil softened at room temperature
- 1 cup (140g) raw cashew halves
- 1 cup (135g) whole raw almonds roughly chopped
- 1/2 cup (32g) unsweetened coconut flakes packed
- 2 tablespoons (20g) chia seeds
- 2 teaspoons vanilla extract
- 1/2 teaspoon sea salt
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Place the flax meal in a large bowl and whisk in the warm water. Place into the refrigerator for at least 15 minutes so the flax meal can begin to gel up and thicken.
- Once the flax has chilled, add in the monk fruit and coconut oil and stir together. The coconut oil won’t mix in smoothly and will start forming small chunks, that is normal.
- Add in all the remaining ingredients and stir until the flax/water mixture coats everything.
- Spread evenly into one layer on the baking sheet. Bake for 10 minutes, then stir. While stirring, try to stick a few pieces together so that they bake into chunks (if you like chunky granola.)
- Bake for another 10 minutes and repeat.
- Finally, bake for another 5 minutes and then check for doneness. You want the granola to be VERY golden brown when it’s done cooking, although it won’t feel crunchy yet. This could take another 5 to 15 minutes, so watch it in the last few minutes of baking.
- Once done, let cool to room temperature on the pan. Then, transfer to an air-tight container and place into the refrigerator to cool and crunch up completely!
