I love this nutrient-dense granola! It stands alone as a snack, or enjoy it as a topping or cereal. My kids enjoy eating this right out of the jar and on top of banana slices with almond milk for breakfast. I enjoy it most in a bowl with raisins and almond milk, and my husband enjoys mixing it with coconut cream. You could also shape the raw mixture into a pan to use as a crust!
You can add any number of different dry goods and seasonings to your taste, but here I'll give you my base recipe, and you can play with it from there. Started with ground almonds as your base. You can buy these as "almond flour" at the store, or simply use regular raw almonds and grind them in the food processor. (It takes less than a minute to do and saves a few bucks.) Next, I like to add ground flaxseed, sunflower seeds, pumpkin seeds, and raw unsweetened shredded coconut.
Use about 1 1/2 cups of ground almonds, and then add 1/4-1/2 cup each of the other dry ingredients.
Next, add 2 tablespoons of vanilla extract, 3 tablespoons of cinnamon, and 1/4 cup of maple syrup. (Honey works well too, but you will need to use more of it because it doesn't blend quite as well.) Again, you can really play with the seasonings here if you want to. Try pumpkin spice, allspice, nutmeg, ginger, etc. They all taste amazing!
Stir all ingredients until well mixed.
Spray a foil-lined baking sheet with oil, and then spread the granola mixture evenly. Bake at 350 for 10 minutes, and then use a spoon or fork to stir or turn-over the granola. Bake another 5-10 minutes. The mixture will still seem soft... you aren't really trying to cook it so much as dry it. Your house will smell awesome.
Allow it to sit on the sheet until completely cool. This is when it will dry and get deliciously crunchy. If you store it while it's still warm, it will get moist and chewy, and go bad quickly. I often make this in the morning, and allow it to sit out until afternoon or evening.
Hope you enjoy!