This recipe is a favorite among our friends, family, and patients.  It makes a delightful snack served with homemade 24 hour yogurt.  As past cereal lover, Dr. Kevin's favorite way eat this treat is in a large bowl with plenty of raw milk.  


2 cups shredded coconut

2 cups raw or sprouted nuts such as cashews, walnuts, or pecans, chopped

1 cup raw or sprouted pumpkin seeds

1 cup raw or sprouted sunflower seeds

½ cup sprouted almond meal or blanch almond flour

¼ cup flax seeds

¼ cup chia seeds

½ cup coconut oil, melted

½ cup coconut sugar or birchbark xylitol, powdered

½ teaspoon green stevia power or 15 drops stevia liquid

2½ teaspoons ground cinnamon

2 teaspoons vanilla extract

Preheat your oven to 275°.  In a large bowl, combine dry ingredients.  Melt the coconut oil in a small saucepan.  Whisk together coconut oil, sweeteners, cinnamon, and vanilla.  Pour the mixture over your dry ingredients and stir until well combined.  Spread mixture onto 2 parchment-lined cookie sheets.  Bake for roughly 30-35 minutes, stirring occasionally so the granola bakes evenly.  Keep an eye on your granola and remove from the oven when just starting to brown.