Coco-Nut Crunch

Replace your questionable store-bought Paleo granola with this delicious alternative!  It’s simple to make, yummy and filling, and stays crunchy in milk! Top it with kefir or yogurt and add organic berries for an effortless breakfast, add it to lunchboxes for healthy fat, or munch on it as an afternoon snack. However you decide to use it, you may want to make a double batch.  If our house is any indication, it won’t last long!

Coco-Nut Crunch

2 c. organic unsweetened coconut flakes (I use Let’s Do Organic brand)

1-2 Tbs chia seeds

2 Tbs coconut oil

2 Tbs organic cashew butter, or nut butter of choice (but cashew is sweetest!)

1 tsp organic vanilla

5-10 drops organic monk fruit liquid sweetener, depending on desired sweetness (could also use honey, but I didn’t test it with this recipe)

1 tsp. Ceylon cinnamon, optional

Preheat oven to 275°. Pour coconut flakes and chia seeds into large mixing bowl.  In a small saucepan melt oil, nut butter, vanilla, sweetener and cinnamon (if using) together over low heat, stirring until well combined.  You want a syrupy consistency. Drizzle liquid over coconut/chia mixture and stir to coat flakes well. Transfer mixture to baking sheet covered with parchment paper.  Bake for 15-20 minutes until golden brown and crunchy, being careful not to burn.  Remove from oven, let cool and transfer to container.  We keep our in the fridge to keep coconut oil from getting soft.  Enjoy!