toasted pecan almond coconut granola crumble
this granola is made in a cast iron skillet, and it's amazing - clusters of pecans, almonds and coconut form together for the perfect trifecta.
Ingredients
- 1 cup pecans
- 1 cup almonds
- 1 cup shredded, unsweetened coconut
- 4 tbsp honey
- 2 tsp cinnamon
- ΒΌ tsp nutmeg
- 1 tsp coconut oil, melted
- 1 tsp pure vanilla extract
- 1-2 tbsp coconut oil for skillet
Instructions
- start by chopping your pecans and almonds into small pieces.
- in a medium-sized bowl, mix together your nuts and coconut, tossing in your spices, a tsp of coconut oil, and honey.
- heat 1-2 tbsp of coconut oil in a cast iron skillet over medium-low heat.
- place your granola mixture in the skillet, and stir occasionally, toasting until browned, approximately 25 minutes.
- while toasting, line a baking sheet with parchment paper.
- once the granola is done on the skillet, spread it across the parchment paper-lined baking sheet to cool down and harden - you'll end up with fantastic clusters when it cools completely. once it does, break it up into chunks and store in a glass airtight container in the fridge for the week.