Grain-Free Granola

https://www.bulletproof.com/recipes/paleo-grain-free-granola-recipe/

Start to Finish: 45 minutes

1 1/2 cups pumpkin seeds
1 cup sunflower seeds
2 cups almonds, roughly chopped
1 cup cashews, roughly chopped
1 cup Brazil nuts, roughly chopped
1 cup pistachios
3-4 Tbsp. melted coconut oil
3-5 Tbsp. honey (or sugar-free sweetener of your choice)
2-3 tsp. Ceylon cinnamon powder
1 cup shredded coconut
1 cup coconut flakes
2 Bulletproof Collagen Protein Bars, diced and mixed through the final granola (optional)

Preheat your oven to 340°F / 170°C.
Add everything into a bowl (except the dried coconut and optional Collagen Protein Bars). Mix together evenly.
Spread the nuts out onto a baking tray evenly. Place into the oven and bake for 15 minutes.
Remove from the oven and mix the nuts and seeds together and spread it out evenly again. Place it back into the oven and bake for another 15 minutes.
Remove from the oven and stir the dried coconut through the nut and seed mix evenly. Place it back into the oven and bake for 5 minutes. Remove from the oven. If the nuts, seeds and coconut are all toasted evenly, you can remove from the oven and allow to cool completely. Or if it needs another 5 minutes to toast that little bit more, place it back into the oven to finish off.
Remove from oven once the granola is toasted to your preference. If you’re adding in the chopped Bulletproof Collagen Bars, mix them through. Store in a glass jar once completely cool.
Serve with coconut yogurt and seasonal fruit or berries, enjoy as a snack, mix it through cookie dough or muffin mix and bake or sprinkle over homemade gluten-free pancakes or Bulletproof ice cream for a crunchy topping.

Makes: 12 servings