This is another paleo staple recipe (and can be eaten with another staple, homemade full-fat coconut milk!). It’s a great one to have on hand for paleo newbies, paleo kids, and paleo spouses. It’s also an amazing recipe for anyone who is really tired of eating eggs in the morning or can’t tolerate them from a gut perspective (ahem, yours truly).
- 1/2 cup walnut chunks
- 1/2 cup almond slivers
- 1/2 cup sunflower seeds
- 1/4 cup raw pumpkin seeds
- 1/2 cup unsweetened banana chips, crumbled
- 1 cup unsweetened coconut flakes or shredded coconut
- general dusting of cinnamon (if you want an autumn variation, it’s delicious with pumpkin pie spice)
- 2 tablespoons honey
- 1 tablespoon maple syrup (optional, if you want it sweeter)
- 2 heaping tablespoons coconut oil
- 1/2 tablespoon teaspoon vanilla extract
1. Mix the walnuts, almonds, sunflower seeds, pumpkin seeds, banana chips, coconut flakes, and spices in a large mixing bowl. It’ll look like this:
2. Melt the coconut oil and honey over low heat on the stove or in the microwave for about 45 seconds (I just microwaved).
3. Mix the vanilla extract in with the coconut oil and honey. It’ll look like this:
4. Mix the coconut oil, honey, and vanilla extract mixture in with the nut/seed/coconut flake mixture.
5. Spread onto a parchment-lined baking sheet.
6. Bake in oven set at 300 degrees for about 20 minutes or until golden brown.
Top with whole, grassfed milk (preferably raw), whole goats milks, or coconut milk along with some berries and dig in! I’ve had this drizzled with sweetened condensed milk as a dessert and it is ridiculously yummy. You can store it in a air-tight container and I suggest you finish it within a few weeks.