3 cups pecans, 12 ounces
3 cups unsweetened big flake coconut, 6 ounces
1 cup pumpkin seeds, 5 ounces
2 cups almonds, 9 ounces
10 ounces total dried fruit, I used 5 dried figs and 8 Medjool dates
1 Tablespoon orange zest
2 Teaspoons Vietnamese cinnamon
Yogurt or almond milk and fresh fruit
Preheat the oven to 350ºF, and place the nuts, seeds, and coconut on a baking sheet.
Bake the mixture for 10 minutes stirring once. Turn the heat off, open the oven door and stir the mixture again before putting it back in the slightly cooled off oven to sit for another 10 minutes. This helps everything to toast more evenly without burning.
Cool the mixture completely before processing.
When the toasted nuts are cooled, place 1/2 of them in a 12 cup food processor. Cut any stems off the figs and cut them into quarters. Pit the dates and quarter them too before adding half of the dried fruit to the food processor.
Add the half the orange zest and cinnamon before processing for about 30-45 seconds or until the mixture starts to clump and is finely textured. Repeat with the other half of the ingredients.
Place the granola dust into airtight containers and refrigerate for 1-2 weeks or freeze for 1 month.
You can use any mixture of coconut, nuts, and seeds you’d like, you just need a total of 2 pounds.
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Granola Dust, Gluten Free Granola Dust, Healthy Granola Dust