There is a recipe but any ingredient can be substituted and amounts can be increased or decreased.
The only equipment needed is a food processor, and a nice 7-cup size is one that I find perfectly suited for this job, and most jobs in the kitchen - not too big nor too small.
No Bake Grain Free Breakfast Cereal
(Use organic raw ingredients if you can)
3 Cups Almonds
3 Cups Walnuts
3 Cups Cashews
1 Cup Pumpkin Seed
2 Cups Raisins, cranberries, or other dried fruit
1 Cup Shredded Unsweetned Coconut
1/4 to 1/2 Cup Coconut Oil
1/4 Cup Honey or Maple Syrup, or use less if using part Liquid Stevia Drops
1 Tablespoon Vanilla Flavoring
1 Tablespoon Cinnamon
1 1/2 Teaspoon Celtic Sea Salt -Fine Grind. (If you use regular table salt cut back to 1 teaspoon. Regular table salt is not advised, is more refined, and may have additives.)
Grind nuts in a food processor. Most people like bigger chunks but I do not. Notice in my picture that the nuts are ground much finer- labor saver for your teeth. I grind the nuts separately because they are different densities. The almonds are much harder than the walnuts and cashews, so they will take longer to grind, but you can grind the cashews and walnuts together.
Place nuts in a large bowl, then add the pumpkin seed, raisins, and shredded coconut.
In a small saucepan, add the coconut oil, honey, vanilla flavoring, cinnamon and sea salt. Heat just enough to meld together, and pour over nut mixture. Mix well.
Taste to see if you like the sweetness; if not, add more.
Store in airtight container. I use canning jars. Keep in refrigerator.
Serve with milk, nut milks, yogurt, fresh berries, etc. I like coconut milk (see amazon link for a brand of coconut milk that comes in BPA free cans and contains more fat per serving than most other brands.
A word about nuts and seeds from Nourishing Traditions cookbook: "Nuts are easier to digest, and their nutrients more readily available, if they are first soaked in salt water overnight, then dried in a warm oven. Salt in soaking water activates enzymes that neutralize enzyme inhibitors." (page 512) The nuts and pumpkin seed in this recipe can all be placed in a large bowl covered with water, with 2 tablespoons sea salt added and stirred til mixed. Soak overnight, drain, dry out in dehydrator or place on parchment lined sheets and place in oven on lowest setting for 12 to 24 hours, stirring occasionally.
Click here for another fabulous Seed and Nut Granola Recipe
See World's Healthiest Foods for a different opinion on soaking nuts.
Thanks to Healthy Home Economist for this wonderful recipe that I have used many, many times.