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1
In a medium size bowl add almonds, hazelnuts and 1/2 cup of pumpkin seeds. Add just enough water to cover nuts and stir in 1 teaspoon of salt. Cover and let soak for 8 hours. (*Side note: the reason why you soak the nuts is because it breaks down the enzyme inhibitors and makes it easier to digest as well as improves nutritional absorption).
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2
After the nuts are done soaking, drain them and add to a food processor. Pulse until the nuts resemble the size and shape of granola.
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3
Pulse in the coconut oil, agave nectar, vanilla and 1/2 teaspoon of salt.
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4
Pour into a large bowl and stir in the coconut with a spoon.
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5
Preheat oven to 175 degrees and line a cookie sheet with parchment paper. Spread out the mixture in an even layer and bake for about 3 hours or until golden and crisp, free of moisture. Be sure to be checking on it periodically.
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6
One hour before the mixture is ready, pour goji berries into a small bowl and add just enough water to cover the berries. Let soak for one hour. (This softens them a little as goji berries tend to be a bit hard).
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7
Once the goji berries are done soaking and the nut mixture is done baking, drain and rinse the berries. Lightly pat dry with a towel while letting the nut mixture cool.
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8
Once cooled completely, add to a large bowl and stir in the dried blueberries, goji berries, raisins and the remaining 1/4 cup of pumpkin seeds.
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9
Store in an airtight mason jar or container. Enjoy as cereal with your milk of choice or stirred into your favorite yogurt. Or enjoy plain with nothing at all - believe me this granola taste fantastic on it's own as a healthy snack on the go!
