Peeved at myself that it’s taken three rounds of Whole30 for me to play around with granola recipes, but y’all have to try this sweetener-free, gluten-free “granola.” It’s absolutely delicious (and, pairs well with bananas and sunflower seed butter). Dates make it slightly sweet and you can swap in whatever kind of nuts you have laying around; this recipe is based on the ingredients I happened to have in the pantry at the time.

1/2 cup raw cashew pieces
1/2 cup pecan pieces
1/2 cup sliced almonds
1/2 cup shredded coconut
3 Tbsp. chia seeds
3 Tbsp. coconut oil
1 tsp. ground cinnamon
1 tsp. ground cloves
5-6 pitted dates
Pinch of salt

Throw all ingredients into a food processor (my favorite kitchen gadget!) and pulse until mixture is your desired consistency. Spread evenly on a baking sheet and bake at 300˚F for about 20 minutes until granola is golden and fragrant. Let cool before serving.