1 cup raw almonds
1 cup raw cashews
1/2 cup sunflower kernels
1/2 cup pepitas (pumpkin kernels)
2 tbs sesame seeds
1/2 cup coconut, shredded or shaved (no added sugar)
1 tsp sea salt
1/3 cup coconut oil, melted
1/4 cup honey or maple syrup (vegan)
1 tsp vanilla paste or extract
1/2 cup dried blueberries (added after cooking)
Place the cashews and almonds in a blender/food processor and pulse until slightly crushed (do not blend too long or they will turn to crumbs).
Turn out into a bowl and add other dry ingredients.
Melt coconut oil in a cup or small bowl.
Add honey/maple syrup and vanilla into coconut oil and mix well.
Add the the wet ingredients to the dry and mix until well combined.
Either place on a baking tray lined with baking paper and bake at 135 deg Celsius for approximately 25 - 30 minutes.
Add the dried blueberries onto the tray and mix a little.
Allow to cool then break up into small clusters and store in an airtight container for up to 2 weeks.
Alternatively lightly grease your slow cooker pot with some coconut oil (or spray) add the Granola into the slow cooker and cook for 2-1/2 hours stirring every half hour. When cooked turn out onto tray, add blueberries and allow to cool as above.
*to mix up this recipe simply change the dried fruit eg. dried apricots (diced), dried cranberries, currents, goji berries etc.