• 2 cups raw almonds
• 1 1/2 cups raw walnuts
• 1/2 cup psyllium husk (could replace with more almond flour)
• 1 cup almond flour*
• 1 cup coconut chips, flakes or shreds
• 1/2 cup vanilla protein powder
• dash of sea salt
• 3/4 cup overripe bananas, mashed or pureed (about 2 small)
• 1/8 cup roasted almond butter
• 3/4 cup honey
• 1 teaspoon vanilla extract

Directions:

In a food processor or hand chopped, grind the nuts down to desired chunkiness. I prefer smaller pieces.

In a large bowl, combine the nuts, husk, flour, coconut, protein powder, and salt.

In a small bowl, combine bananas, almond butter, vanilla, and honey.

Pour the banana mixture over the nut mixture and stir until mixture is coated.

Place mixture on dehydrator sheets and place in dehydrator at 115 degrees overnight or until desired crunchiness.

For oven method, place the mixture in a thin layer on parchment-lined baking sheets. Bake at 175 degrees for 4 hours. Turn the oven off and let granola sit for another 4 hours or overnight to help it dry out. Depending on desired crunchiness, you may cook it less.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Variations:

Replace some of the nuts for unsalted peanuts and the almond butter for peanut butter.

Recipe and photo submitted by Kate, Highlands Ranch, CO.

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Fruited Granola with Syrup

Servings: 6
Preparation Time: 10 minutes

Ingredients:

Fruited Granola:

• 2 cups rolled oats (old-fashioned oats)
• 2 cups quick oats*
• 1/2 cup wheat germ (optional)
• 1 teaspoon cinnamon
• 1/2 cup coconut oil
• 1/2 cup whole cane sugar
• 3 tablespoons juice (apple, pomegranate, cranberry, grape, etc.)
• 2 teaspoons vanilla
• 1/2 cup honey
• 1 cup dried fruit (blueberries, raisins, cherries, etc.)

Fruited Syrup:

• 1/2 cup maple syrup
• 1/2 cup honey
• 3 tablespoons fruit juice

Directions:

Fruited Granola:

Preheat oven to 250 degrees. Combine oats, wheat germ, and cinnamon in a large bowl.

Measure out 1/2 cup of solid coconut oil. Using your hands, scoop small batches out of the cup and press it together with your palms over the granola bowl so it drips into the bowl.

In a separate bowl combine sugar, juice, vanilla, and honey. You can heat this mixture if desired before pouring it over the granola.

Spread granola out over 2 large, rimmed, greased baking sheets. Use your hands to form clumps of granola if you like it chunky.

Bake at 250 degrees for 20 minutes.

Stir. Bake for an additional 20 minutes. When cooled, add dried fruit.

Fruited Syrup:

Combine all ingredients. Mix well.

*Use all rolled oats, if desired.

Recipe and photo submitted by Katrina, Canal Fulton, OH.

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Homemade Gluten-Free Granola Bars

Servings: 12
Preparation Time: 20 minutes

Ingredients:

• 2 cups gluten-free old fashioned rolled oats
• 1 cup sliced almonds
• 1 cup unsweetened, shredded coconut
• 1/2 cup fresh ground flax seed meal
• 3 tablespoons coconut oil
• 2/3 cup honey or maple syrup
• 1/4 cup light brown sugar or whole sugar, packed
• 1 1/2 teaspoons pure vanilla extract
• 1/4 teaspoon salt
• 1/2 cup chopped, pitted dates
• 1/2 cup chopped, dried apricots
• 1/2 cup dried cranberries

Directions:

Preheat oven to 350 degrees F. Grease an 8 x 12-inch baking dish and line with parchment paper.

Toss the oats, almonds, and coconut together on a sheet pan and bake 10–12 minutes, stirring occasionally until lightly browned. Transfer the mixture to a large mixing bowl and stir in the flax seed meal.

Reduce the oven temperature to 300 degrees F.

Place the coconut oil, honey or maple syrup, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for 1 minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.

Pour mixture into the prepared 8 x 12-inch baking dish. Wet your fingers and lightly press the mixture evenly into the pan. Bake 25–30 minutes until light and golden brown. Cool in pan at least 2–3 hours before cutting.

Recipe and photo submitted by Katrina, Tampa, FL.

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