Makes approximately 3 cups

Prep time: 45 minutes

This version is easy to make, totally customizable, but also tasty and nutritious.

It’s full of fiber and protein thanks to a variety of nuts and seeds, and gets a little sweetness from raw honey and dried fruit. It’s perfect spooned into yogurt, eaten with almond milk, or just eaten as is.

You can customize this by using any types of nut or seeds you like, and if you don’t want to feel like you’re just eating nuts, you can pulse it in a food processor a few times to give it a more granola like texture.

Note: Make sure all of your nuts and seeds are raw and unsalted, not roasted. Since you’ll be seasoning and baking them, you want to be able to control the flavor. The best way to do that is to start with raw.

Ingredients

1 cup almonds, rough chopped, or use sliced

1/2 cup pecans

1/2 cup chopped walnuts

1/2 cup sunflower seeds

2 tablespoons sesame seeds

2 tablespoons ground flax seed

1/2 cup unsweetened coconut flakes

1/4 cup honey

3 tablespoons coconut oil

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon sea salt

1/2 cup dried cranberries

1 teaspoon sea salt

Instructions

• Preheat oven to 375 degrees F.

• Combine all of the nuts and seeds in a large bowl and stir.

• Melt the honey with the coconut oil in a small saucepan on the stove. Stir in the cinnamon, ginger, and salt. Pour this mixture over the nuts and seeds and stir to coat.

• Line a baking sheet with parchment paper and spread the mixture evenly on the pan.

• Bake for 30-40 minutes, until nuts are fragrant and lightly browned, stirring two or three times during the process.

• Remove from oven and allow to cool. Pulse in a food processor if desired (but not too much or you’ll get nut butter!) and then stir in the cranberries.

• Store in an airtight container.