Paleo Fruit & Nut Granola

Anthony used to eat your American standard breakfast every morning:  cereal.  Of course, going grain and gluten free meant that cereal was pretty much out of the question.  This morning I decided to make a paleo friendly granola with some unsweetened coconut, a mix of nuts and seeds, and a little dried fruit for sweetness.  A small bowl in a glass of almond milk is perfectly satisfying and much better for your body.  Whip up a big batch and store it in an airtight jar.  A quick delicious breakfast is only moments away.

An oatless grainless bowl of goodness

Ingredients:
1/2c finely chopped pecans, toasted*
1/2c finely chopped walnuts, toasted*
1/2c slivered almonds, toasted*
1/2c raw sunflower seeds
1/2c unsweetened coonut
2tbs agave nectar
1/4tsp cinnamon
1/2tsp vanilla
pinch sea salt
1/2c dried cranberries
1/2c dried, pitted, and chopped dates

*To toast raw nuts, place them in a single layer on a baking sheet and bake at 350F for 5-7 minutes for chopped nuts, 10 minutes for whole nuts.  They are done when you can smell the toasted flavor.  

Directions:
1. Preheat your oven to 350F.  In a bowl, mix raw sunflower seeds, coconut, agave, cinnamon, salt and vanilla.  Spread over a baking sheet lined with nonstick foil and bake for 5 minutes (stirring once).  They will be done when the coconut is light brown and toasted.  Let cool.
2. In a large bowl, mix in all other nuts and dried fruit.  Serve in a small bowl with almond milk and enjoy!