You've heard the saying, "everything but the kitchen sink", well granola is one of those recipes. Once you have the base down, the possibilities are endless.......
Delicious as an afternoon snack, a healthy breakfast, a yummy dessert, or literally anything in between. What I once thought would be painstakingly long task, is now one of my favorite things to make, and a staple in my house. Once you have tried homemade granola you will never go back to store bought, plus you control the ingredients. (and the sugar)!
3 cups old fashioned rolled oats ( I use certified gluten free)
2/3 cup unsweetened shredded coconut
1/2 cup chopped pecans or walnuts
1/2 cup sliced or slivered almonds
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/2 cup melted coconut oil
1/2 cup maple syrup ( The last batch I made I use date syrup, worked like a charm)!
2 tsp vanilla
2 1/2 tsp salt
1 cup dried cranberries- I like the cherry infused ones! Or goji berries work well too!
Preheat your oven to 350
Line a large baking sheet with parchment paper.
In a large bowl, mix together oats, coconut, nuts, & seeds.
In a small bowl, whisk together oil, maple syrup, vanilla & salt.
Add to the oat mixture and mix together.
Spread the granola on the lined sheet and bake until it’s golden brown, stirring occasionally. Edges should get nice & toasty brown - watch for burning nuts!
Remove from the oven and cool completely. Stir in cranberries.
If you wanted to kick the nutritional content up a notch, (me please) make sure to use raw, organic, unprocessed and unccoked ingredients, put the granola mixture in a dehydrator or bake in your oven on the lowest temperture with the door left slightly open. It will take a little longer, but won't destroy all the nutrients. Plus you will have time to get a workout out in while it bakes.
Can be stored in airtight container for up to 2 weeks.
Let me know if you make this!
Enjoy xo
Comments