Ingredients
- 1 tbsp chia seeds
- 2 tbsp warm water
- 1/2 cup raw pumpkin seeds (pepitas)
- 1/2 cup raw sunflower seeds
- 1/2 cup slivered almonds
- 3/4 cup shredded coconut
- 1/4 cup pecan pieces
- 1/4 cup walnut pieces
- 2 tbsp sesame seeds
- 1/2 tsp salt
- 2 tsp pure vanilla extract
- 2 tsp ground cinnamon
- 1/2 cup honey
- 2 tbsp coconut oil
- 2 tbsp almond butter
- 1/2 cup of raisins
Directions
- Preheat the oven to 350 degrees. Cover 2 baking sheets with parchment paper.
- Combine chia seeds and warm water in a small bowl, stir gently and then place in the refrigerator.
- Mix together the pumpkin seeds, sunflower seeds, slivered almonds, shredded coconut, pecan and walnut pieces, sesame seeds, salt, vanilla and cinnamon. Stir until well combined. Set aside.
- In a small saucepan, melt the honey over medium-high heat. Once the honey starts to bubble, turn the heat down to medium-low and simmer for 5 minutes or until a candy thermometer reads 200 degrees. Stir in almond butter and coconut oil until well combined and then remove mixture from heat. (If you cook the honey too long you will end up with crunchy granola rather then chewy granola bites.)
- Add the melted honey mixture and the soaked chia seeds to the nut and seed mixture, mix well and then thinly spread the granola onto your prepared baking sheets.
- Bake for 8 minutes, remove from oven to stir, then continue baking for another 8 minutes, until the granola appears browned.
- Stir in raisins and allow granola to cool until warm enough to touch - the mixture should be a little sticky. Form pieces of granola into bite size balls and then allow to cool completely. Don't worry if you have some small bits that won't form together, save these in a jar for yogurt or ice cream topping.