Cinnamon Raisin Granola
Servings: 8 servings
A quick and easy to make nut-free granola that makes a great breakfast, snack, or topping! Paleo and AIP
Ingredients
- 1 cup sliced Tigernuts
- 1 cup Coconut Flakes (the wide ones - though shredded can work as well (see notes on how to make coconut-free))
- 1/2 cup Raisins
- 1/4 cup Avocado Oil
- 1/4 cup Maple Syrup
- 1 tsp Cinnamon
- Pinch Sea Salt
Instructions
- Preheat the oven to 275 F and move the baking rack into the middle of the oven. Line a baking sheet with parchment paper.
- Mix all of the ingredients in a large bowl, then evenly spread onto the baking sheet.
- Bake for 35-40 minutes, stirring every 15 minutes or so. Check the granola at 35 to make sure it isn’t burning. It may still seem a bit moist at 40 but take it out as it will dry as it cools.
- If any is stuck together after it cools, break apart with your hands. Store in an airtight container at either room temp or in the fridge.
Notes
Make this dish coconut-free: Replace the coconut flakes with an additional 1 cup of sliced tigernuts.
Make ahead: Store in an airtight container at either room temp or in the fridge for up to a month.
Nutrition
Serving: 0.3cupCalories: 320kcalCarbohydrates: 34gProtein: 2gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 9mgPotassium: 156mgFiber: 6gSugar: 11gVitamin A: 1IUVitamin C: 1mgCalcium: 19mgIron: 1mg
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