Chunky Monkey Paleo Granola
This grain-free granola has big clusters of nuts and seeds held together with nut butter and mashed bananas and has hunks of chocolate sprinkled throughout. It's packed with all things chunky monkey and makes the perfect breakfast or snack! Whip up a large batch and munch on it all week long, promise it won't last long!
Servings: 3 - 4 cups
Calories: 265kcal
Ingredients
- 1 ½ cup pecans chopped
- 1 ½ cup cashews chopped
- 1 ½ cup almonds chopped
- 1 cup coconut flakes
- 3 tablespoon flax seeds
- ½ teaspoon sea salt
- 2 overripe bananas
- 1 teaspoon vanilla
- ⅔ cup cashew butter any creamy nut butter will work
- 1 -2 Lily's Chocolate Bar chopped
Instructions
- 1. Preheat oven to 350 F. Chop the nuts with a sharp knife or use a food processor to pulse until they are broken up into small pieces
- 2. In a bowl, mix together the chopped nuts, coconut flakes, flax seeds, and sea salt; set aside. In a separate bowl, mash the bananas and fold in the vanilla and cashew butter until well incorporated
- 3. Add the banana mixture to the bowl with the nuts and stir to coat. Small chunks should begin to form. Pour the granola onto a large baking sheet lined with parchment paper and bake for 10 minutes. Remove from oven, stir the granola, flipped the chunks over as best as you can, and bake for another 10 minutes
- 4. Let the granola cool for at least 20 minutes before adding in the chocolate. Enjoy immediately or transfer to an air-tight container. Granola will stay fresh for up to a week on the counter or 3 weeks in the fridge
Notes
* Note : this granola will seem soft when you take it out of the oven. This is okay, it will harden once it cools down.
Nutrition
Serving: 1/3 cup | Calories: 265kcal | Carbohydrates: 14g | Protein: 6g | Fat: 22g