As with most of my recipes, I’ve adapted it slightly for taste preferences and health benefits.
2 cups Organic Rolled Oats*
1/2 cup sliced Almonds
1/4 cup raw unsalted Sunflower Seeds
1/2 cup melted Coconut Oil
1/4 cup pure Maple Syrup
1/4 cup local Honey
1 teaspoon Vanilla Extract
1/4 teaspoon Salt
1. Preheat oven to 300 degrees. I like the lower heat so my granola doesn’t brown too fast and get a yucky semi-burned taste to it.
2. In a large bowl, combine oats, nuts, and seeds.
3. In a smaller bowl, mix oil, syrup, honey, and vanilla.
4. Pour the wet ingredients over the dry and mix thoroughly. Make certain the oat mixture is coated evenly.
5. Spread mixture evenly onto a cookie sheet and bake for approximately 15 minutes, flipping and mixing the oats in 5 minute increments.
Granola is done when brown and slightly crisp. After you remove the granola from the oven, it will continue to crisp and dry as it cools. When completely cool, store in airtight container.
Eat as a morning cereal with soy milk, almond milk or coconut milk. Sprinkle it on Greek yogurt. Pile high with fresh fruit.
- To make yours gluten free, use gluten free rolled oats. *I’ve only used this recipe with rolled oats. I don’t know how the granola will turn out using quick oats or steel cut oatmeal.
- Feel free to use whatever type of nuts you prefer such as walnuts or pecans in place of almonds. You could use a combination of nuts.
- Try mixing cinnamon or carob powder onto your granola. Just add these to the dry ingredients prior to coating with the wet ingredients.
- Use sweetener in any 1/2 cup combination. Try using all honey, or all maple syrup, coconut sugar, brown rice syrup. Experiment with amounts and combinations until you find the level of sweet and flavor for you.
- Add dried cranberries, raisins, coconut, etc.