• Paleo Cinnamon Granola


    Well, after the most incredible 10 day trip to Italy, we are back home and I will be back in the kitchen in no time! I have many great ideas for new recipes and I will try to interpret some of the delicious dishes we enjoyed while in Capri, Ravello, Sorrento and Positano. But first I need to do a little wine, pizza and pasta detox! So for today I am posting a delicious granola that I made right before we left….it’s always good to travel with healthy snacks as we all know how wonderful airplane food is! Although I do not follow a paleo diet, sometimes I just want only nuts in my granola. I ommitted the oats here and made this big ol (huge) bowl of granola with cinnamon and it’s the bomb! So crunchy and delicious atop a smoothie bowl, yogurt, “nice” cream, ice-cream or just plain. The biggest problem and let me say this should be the biggest problem, is that it’s hard to stop eating it!! This recipe yields a big container…I store it in the freezer so it stays fresh longer!IMG_8387






    • 2 cups chopped walnuts
    • 2 cups raw slivered almonds
    • 1 cup pepitas
    • 1 cup raw unsalted pistachio nut pieces
    • 1 1/2 cups dried unsweetened bing cherries, chopped
    • 3 tablespoons coconut oil (melted or I use liquid)
    • 6 tablespoons agave or maple syrup
    • 4-5 teaspoons cinnamon (I love cinnamon)

    *I usually buy my nuts and dried fruit at Trader Joes



    Preheat oven to 350 degrees.

    Line a large baking sheet with parchment paper (easy clean up)

    Place all nuts in large bowl, mix.

    Sprinkle with cinnamon, mix.

    Drizzle oil, agave (or maple syrup) over nuts and mix well until everything is well coated.

    Place mixture on baking sheet in a single layer and place in oven.

    Bake for 15 minutes. Mix granola mixture with a spatula and bake for another 10-15 minutes, until golden brown.

    Remove from oven, sprinkle with cherries and cool. Once fully cool, place in a airtight container and store in freezer.






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