Granola

Granola is my favorite breakfast of all time! It is easy, quick and filling. Unfortunately, store bought granola is typically full of refined sugars and nuts. With a son who has a nut allergy, I was forced to figure out my own recipe. My naturally sweetened granola is super yummy, crunchy and bakes up quickly. It can easily be made into a nut free version by substituting the almonds with raw pumpkin or sunflower seeds.

Ingredients

• Coconut sugar: In most of my baking I prefer to use a natural sugar instead of a refined sugar . Coconut works great in this granola.
• Avocado oil: It is full of good fats, antioxidants and vitamins (A, B1, B2, D and E). Also has a high smoke point. However, the main reason I like using avocado oil is because of the great taste. It is not overpowering and remains a light, fresh addition to your cooking or baking. If you don’t have avocado oil you can use olive oil too for this granola recipe.
• Raw honey:  It is a good source of antioxidants, amino acids and enzymes while providing a natural sweetness.
• Cinnamon: This gives the granola a lot of flavor and a lovely smell.
• Vanilla: Another nice flavor addition to this granola.
• Salt: A universal flavor enhancer.
• Rolled oats:  These are a whole grain food. They are nutritious and a good source of carbs and fiber. They are loaded with important vitamins ( magnesium, phosphorus, manganese, copper, iron, zinc, folate, B1, B5).
• Unsweetened shredded coconut: This is rich in fiber and MCT’s.
• Raw almonds:  They are rich in magnesium, vitamin E and fiber. If you prefer to make this granola nut free then use raw pumpkin seeds or raw sunflower seeds instead. 
  
  
  

Preparation:

This granola is super easy to make. First, preheat your oven.  Start by mixing the coconut sugar with the oil. Measure the oil in same cup you will use to measure the honey because it provides a grease to the cup, allowing the honey to easily slide out.

Stir the oil and sugar together. Then add in your honey, cinnamon salt and vanilla.

 

After it is well combined, add your rolled oats one cup at the time. Making sure to combine well after each addition.

When your oats are mixed in well, add the shredded coconut, almonds or pumpkin/sunflower seeds to the mixture and combine.

Prepare a baking sheet with parchment paper. Spread your oat mixture onto the pan and flatten it out with the back of your spoon or fork.

Place the baking sheet in the preheated oven. Set the timer for 25 minutes. Set a second timer for 7 minutes. When the 7 minute timer goes off, take the baking sheet out of the oven and stir the oat mixture. Make sure to flatten it again with your fork or spoon. Return the tray to the oven and set a new timer for 7 minutes, Repeat the process every 7 minutes until the 25 minutes are up. 

When your granola is done baking you will smell it; the toasty cinnamon scent will spread into your kitchen.  It should be a golden brown. See picture below.

Once it is done baking, stir it one last time and really press it down  firmly with your fork or spoon. Let it cool completely.

When it is cooled completely you can break it apart into bite size pieces and store it in an airtight container. I use this mason jar.

We love to enjoy this granola in the morning with yoghurt and some fresh fruit, but is it also yummy on its own as a snack in place of a cookie.

Other cookie recipes can be found here on my page.

Another breakfast recipe on my blog is french toast. You can find the recipe here.