There is nothing that smells better than granola baking in the oven! I can guarantee that this recipe will make your house smell heavenly. Aside from the irresistible aroma, this granola is top-notch in terms of health benefits.
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It's time that we start weaning ourselves off of sugar-laden commercial cereals for breakfast. Did you know that packaged foods like cereal list ingredients by order of weight? So if sugar appears first on the list that means that there is more sugar in the food than anything else!
I dare you to find a commercial cereal where sugar isn't the first, second or third ingredient! It's next to impossible!
A good rule of thumb for all packaged foods, specifically cereal is that less is better. If you can't pronounce an ingredient, chances are you won't be able to digest it.
The great part about eating real, whole food is that you don't need to concern yourself with labels, refined sugars and sketchy ingredients. Making your own granola ensures the integrity of all ingredients and offers you an opportunity to amplify the nutritional benefits like healthy fats, fibre, natural sweeteners and whole grains.
Fresh Baked Vanilla Maple Granola
2 cups rolled oats
2 tsp ground cinnamon
1/2 tsp sea salt
1/2 cup shredded coconut flakes
1/4 cup almond flour (or meal - same thing)
1/2 tsp vanilla bean powder
1/4 cup each of sesame seeds, sunflower seeds and pumpkin seeds
1/4 cup slivered almonds
dash of all spice
1/4 cup coconut oil, melted
1/3 cup maple syrup
Preheat oven to 300F
In a large mixing bowl combine rolled oats, cinnamon, sea salt, shredded coconut flakes, almond flour, vanilla bean powder, sesame, sunflower & pumpkin seeds, slivered almonds & all spice. Mix well.
In a separate bowl whisk together coconut oil and maple syrup until combined.
Stir wet ingredients into the large bowl of dry ingredients and combined well.
On a parchment lined baking sheet, spread granola evenly and bake in the oven for 20 minutes. Flip once using a spatula and return to the oven for 20-30 more minutes.
Allow granola to cool completely.
Serve with your favourite nut milk at breakfast or store in a glass mason jar in the fridge for up to one week.