paleo homemade RAWnola

So lately...I've really been struggling with eating. Baking desserts and being around delicious, free camp food all day has left me feeling really out of control with my cravings. On top of that, I've been weirdly tired of eggs the past week or so. Maybe it's because I've eaten eggs for breakfast every day for the past 6 months it feels like. Maybe it's because the alternative when I'm at work is usually pancakes or cheese grits or some other dreamy breakfast...so in an attempt to mix up my breakfast options I made this RAWnola recipe inspired from REnola made by Larabars and it's soooo good. You don't even notice that there aren't oats or added sugar. It's crunchy, sweet and packed with protein so it leaves me feeling full. Here's how I made it:

Ingredients:

1 cup crushed cashews

1 cup almond slivers

1 cup crushed pecans

1 cup roasted pumpkin seeds

1 cup sunflower seeds

1 cup unsweetened coconut flakes

1/2 cup organic honey (make sure there is no added sugar)

2/3 cup melted coconut oil

1 teaspoon salt ****if any of your nuts were salted, skip this ingredient

2 tablespoons cinnamon

Makes a 1/2 gallon

Combing ingredients in a large bowl and mix until thoroughly mixed. Spread over a baking sheet with parchment paper and bake at 350 for 10 minutes. If your oven is somewhat fickle, watch these closely! I've made granola in the past and it can burn very quickly.

This morning I combined half of an apple, blackberries and rasberries with some of this rawnola and a drizzle of unsweetened coconut milk and some honey to make this baked fruit breakfast! Just pop this mixture in the oven at 350 for 20-25 minutes.