Nutola is more of a concept than an exact recipe. Feel free to use your favorite nuts and seeds. Skip the nuts altogether if they don’t work for you. Add more coconut, if it’s your favorite. Definitely take this simple recipe and make it your own.
Preheat your oven to 250F.
Roughly chop or grind the nuts and sunflower seeds until they are a coarse meal. Toss the nut meal in the oil then spread the nut meal out on a rimmed baking sheet. Sprinkle on the cinnamon and salt.
Roast the nuts for 15 minutes. Add in the coconut flakes. Toss and stir so that the nut meal can brown evenly. Then roast again for another 15 to 30 minutes (until everything is nicely toasted).
Remove from the heat and allow to cool slightly. Meanwhile, coarsely chop the pumpkin seeds. Combine all of the ingredients in an airtight container. I like to layer everything so that it’s evenly mixed. Otherwise, the coconut flakes tend to migrate to the top and the flax meal ends up at the bottom. Store nutola in the fridge and enjoy it within 4 months.
Serve nutola with your favorite cultured dairy or non-dairy alternative. I always add some fresh fruit for the natural sweetness.
I usually soak my nuts before grinding and roasting. It’s not necessary, however, it’s a good way to reduce the bitterness of certain nuts, like almonds. If the nuts have been soaked before roasting, they will need to roast for an extra hour. Don’t add the coconut until it is almost finished roasting or it will burn.
Ground flax isn’t the tastiest cereal addition. I include it for a host of personal reasons but feel free to skip it if you want.