Granola

I have been meaning to post this recipe for way too long, but I'm a slacker. I had made a granola recipe a while ago but it was too crunchy, so I was on a mission to find a better version. 

I searched the best invention since sliced bread, Pinterest, and found several great recipes and realized I wasn't soaking the nuts to make them softer, so I switched some stuff around and came up with my own version and I think it is SO good. But of course, I am completely biased.

This makes a pretty big batch, but I have a pretty big family and they NEVER stop eating, ever.


Granola

2 cups walnuts
2 cups pecans
2 cups almonds
1 cup sunflower seeds
1 cup unsweetened shredded coconut 
4 tbs coconut oil
3/4 cup raw honey
2 tbs cinnamon
1 tbs nutmeg
1 tsp salt

Soak all nuts and seeds in enough water to cover them, and then add 1 tsp salt. Cover and soak overnight, changing out the water one time (I change this out right before I go to bed).

Drain the water, then if you have a large food processor, put the nut and seed mixture in and pulse until you have a consistency of oatmeal. I don't have a big enough one so I have to do a little bit at a time and then put them all in a big bowl.

In a small saucepan melt your honey and coconut oil.

Mix honey, coconut oil, shredded coconut, cinnamon and nutmeg into your nut and seed mixture and mix until everything is coated.

Place parchment paper on two cookie sheets and spread out your granola mixture evenly on to both. Put both cookie sheets into the oven. Put your oven onto the lowest setting and cook until all the moisture is cooked out. I had to cook mine for six hours and I would recommend stirring it up a couple of times.

Store in an airtight container and it will keep for a couple of weeks. I love to top mine with fresh fruit and eat it for breakfast; my kids treat it like a cereal and pour almond milk over it; you really can't go wrong, it is delicious!