TGIF y’all! We are looking forward to a gorgeous weekend here in Atlanta. I hope that you are looking forward to the same from wherever you are reading this. In fact, we have a great weekend planned with lots of fun outdoor activities. This go to homemade granola recipe is perfect for our upcoming weekend for a quick and healthy breakfast or snack. This has quickly become a favorite staple in our household and as Riche says, better than anything you can buy in the store! It’s a much healthier option than store-bought granola. Enjoy it with almond milk, coconut milk, or full fat greek yogurt in the morning, and alone as a grab-and-go snack later in the day. Enjoy y’all!
(Recipe courtesy of Functional Nutritionist Andrea Nakayama, from Replenish PDX)
3-4 cups rolled oats, gluten free
1/2 cup sunflower seeds, raw
1/2 cup nuts, chopped walnuts or pecans work great
1/4 cup sesame seeds
1/2 cup organic virgin coconut oil, gently melted
1 tbsp carob powder
1 tsp cinnamon
1/2 cup coconut sugar, brown rice syrup or scant 1/2 cup raw honey
1/2 tsp sea salt
1/2 cup coconut, shredded
1/2 cup raisins
1/2 cup dates, chopped
1/2 cup dried unsweetened cranberries
- Preheat oven to 350°F.
- In a large bowl, mix together the oats, sunflower seeds, nuts, and sesame seeds.
- In a medium bowl, whisk together the oil, carob powder, cinnamon, sweetener, and salt. Add this mixture to the large bowl, and combine well.
- In a lasagna pan or one large flat cookie sheet, spread the mixture evenly and bake for 8-10 minutes, until the top layer is browned. Then, flip/mix with a spatula and place back in oven for another 8-10 minutes. Remove from oven. The mixture will be moist, but will dry and harden as it cools.
- Mix in dried fruit ingredients and let cool, stirring every so often to prevent clumping. Store in an airtight container.
- * Carob powder adds a lovely sweet and malty flavor to this recipe. If you can’t find it, no worries! Just omit it.