Author Notes
This recipe was born during a Whole30 stint, but I like it enough that I'll keep eating it long after I'm done with it. It's vegan, gluten-free, and infinitely customizable based on what nuts you prefer and any other ingredients you like in your granola.
(To make this Whole30 approved, just make sure you're using a Whole30 compliant almond milk and the raisins don't have added sugar.) —Lindsay-Jean Hard
Ingredients
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1 tablespoon
toasted (peeled) hazelnuts
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2 tablespoons
toasted walnuts
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1 tablespoon
toasted, sliced almonds
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1 tablespoon
toasted, unsweetened, shredded coconut
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2 to 3 tablespoons
raisins
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1 teaspoon
hemp seeds (optional)
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Ground cinnamon
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Salt
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Unsweetened almond milk (or other nut milk)
Directions
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Pulse the hazelnuts and walnuts in a mini food processor a few times until they're pretty finely chopped -- or until you get a texture you like. (Or use a knife and finely chop them.)
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Combine all of the nuts, coconut, raisins, and hemp seeds (if using) in a bowl. Add a tiny dash of cinnamon and salt, stir to combine. Top with almond milk and dig in.
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I also like this warmed up, like oatmeal (Fauxtmeal? Maybe not.). Just add all of the ingredients to a pan and heat over medium heat until warmed through. (If you happen to have cashew cream on hand, add a tablespoon to make it creamier.)
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