Happy Holidays! I hope you all enjoyed making memories with friends and loved ones last week. No white Christmas for us this year, but no complaints about the above average temperatures either. I’m sure if you’re like us, you’ve been indulging a bit more the last few weeks. As much as I love all the goodies, I’m ready to get back to more sensible eating.
I’ve always enjoyed a good granola. It’s a healthy comfort food for me, and I love its versatility. It makes a great breakfast with a little almond milk and fresh berries. We love to sprinkle it over greek yogurt, and it also makes a great snack on its own. The problem is, the store bought varieties can be rather pricey and contain a lot of unhealthy fats and sugar making this high protein superfood, not so healthy.
So, I decided to do my own spin on it. I’d like to share a recipe that I’ve had for years and tweaked along the way. This recipe can also be made gluten free. Prepare yourself though. While baking, your house is going to smell heavenly.
2 cups rolled oats ( gluten free, if desired)
1/4 cup flour (coconut flour, or other gluten free option)
2 Tablespoons flax meal
2 Tablespoons chia seeds
3/4 cup raw almonds
3/4 cup raw walnuts
3/4 cup raw pecans
3/4 cup raw pepitas
2 teaspoons cinnamon
1/4 teaspoon nutmeg
pinch of cloves
1/4 teaspoon sea salt
1/4 cup coconut oil
1/3 cup honey
1 teaspoon vanilla extract
Optional: 3/4 cup dried cranberries
- Preheat oven to 300 degrees. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together oats, flour, flax meal, chia seeds, almonds, walnuts, pecans, pepitas, cinnamon, nutmeg, cloves and salt.
- In a small saucepan, add coconut oil, honey and vanilla extract and heat on low, stirring frequently until coconut oil is completely melted. Pour over dry ingredients and mix well until oats are completely coated.
- Spread the granola evenly on the baking pan and bake for 20 minutes. Gently stir granola and add cranberries, if using. Return granola to the oven and bake 15 minutes longer or until granola is a light golden brown. Remove from oven and allow to cool completely on baking sheet. Once cooled, transfer to an airtight container and enjoy for 7-10 days.
This batch makes about 10 servings.
As I stated earlier, this recipe is very versatile and also makes a great trail mix with just a few adjustments.
For the trail mix, I omit the oats and add 3/4 cup raw mixed nuts. I bake for the same amount of time and after the mixture comes out of the oven, I let it completely cool then add 1 cup of dark chocolate chips and half a cup of unsweetened coconut flakes and mix. The girls love taking this to school for a snack.