It’s hard to figure out what to eat for breakfast during the winter, often we are craving something grounding, but don’t want anything to heavy. I love this granola recipe. Loaded with nut protein, healthy fat and touch of sweetness, it will keep you going till lunch.
I always thought there were so many healthy granola options at the store, why would I need to make it? Then once I made it, I thought, why would I ever buy it? So here you go!
I like my granola two ways, with and without oats, you decide. I like to serve it with unsweetened coconut yogurt, which can be kind of hard to find, but any yogurt will do. And if you have some, top with berries for a extra antioxidant pop.
Always purchase raw, unsalted nuts and seeds whenever possible. And if you find organic, even better.
Steph’s Super Granola - click here for PRINTABLE
2 cups oats
1 - 1/2 cup pecans
1 - 1/2 cup walnuts
1 cup almonds
1/4 cup raw pumpkin seeds
Optional add-ins: 1/4 cup dry quinoa - 1 /4 cup sunflower seeds - 1 cup coconut flakes - 1/2 cup raisins or dried cranberries
1/2 cup coconut oil
1/4 cup maple syrup or local honey
2 TBS ground cinnamon
1 tsp good quality salt (I use fine Himalayan pink salt)
Prepare a baking sheet with a piece of parchment paper. Preheat oven to 325 degrees.
If you are using oats, measure oats into a large bowl.
Roughly chop nuts (I pulse in a food processor) and add to bowl, along with pumpkin seeds and any optional add-ins.
Melt coconut oil in a small saucepan on the stove top. Remove from heat and add maple syrup or honey and stir. Add cinnamon and salt to oil mix and stir again. Note: I use the same amount of wet ingredients whether I add oats or not.
Pour wet mix over dry ingredients in your large bowl. Stir and toss well to coat completely.
Pour onto prepared pan, and smooth into an even layer.
Cook in oven for about 30-45 minutes on the middle rack. Half way through cooking time, use a spatula to move granola around, and turn pan front to back.
IMPORTANT: It is super easy to burn your granola. It takes time, keep an eye on it and make sure your oven is not too hot. Keep tossing if needed to ensure granola cooks evenly on edges and top doesn’t get too toasted.
Allow granola to cool and enjoy! Store in a sealed container for up to 3 weeks.