The best combo of raspberry chia jam, coconut chia pudding, homemade paleo granola and fresh fruit. So yum!
Preheat oven to 350 degrees F. In a food processor, pulse only the nuts + seeds one to two times, or enough to chop just slightly. You can also use a cutting board & knife instead and give a good chop of the nuts + seeds before tossing them in a big bowl.
Combine with melted coconut oil, vanilla, maple syrup, arrowroot starch and sea salt. Toss together until thoroughly combined then pour mixture over a parchment paper covered baking sheet, making sure not to spread out completely (bigger chunks of granola = better).
Bake for 12-15 minutes and let cool for 5 minutes. Let cool completely before mixing/transferring granola to storage jar, this will help keep chunks together. Mixture will keep fresh in an airtight container for several weeks.
Pour can of coconut milk into large jar and mix in chia seeds + cinnamon. Store in refrigerator to thicken for at least an hour before serving. Keeps for up to 3-4 days.
Can be done with fresh or frozen raspberries-- I like defrosting a 10oz bag of frozen raspberries in the fridge overnight. Once defrosted, pour berries in jar with 2-4 tbsp chia seeds and transfer to fridge to thicken for at least one hour.
Combine chia pudding, raspberry chia jam and paleo granola in a bowl with fresh/frozen berries, sliced banana, goji berries, hemp seeds and a drizzle of raw manuka honey. Enjoy! :)