My favorite room in my home is without a doubt my kitchen. I love to cook! I spend any free time that I have researching recipes and healthy tips and tricks. One of my weekly favorite items to make is homemade granola! I use it in my homemade raw bars or toss it on the top of my greek yogurt! And, I often travel with it as a great antioxidant snack!
2 cups of raw, rolled oats (old fashioned oats)
1/2 cup of raw nuts (optional based on allergies)
1/4 cup of raw seeds (sunflower, pumpkin, hemp, chia, flax) double if not adding nuts
1/2 cup of goji berries or other dried fruit (optional)
1/4 cup of coconut flakes
2-3 tablespoons of syrup, agave, or local honey
2 tablespoons of virgin coconut oil
1/2 - 1 1/2 tsp. of cinnamon
1 pinch of salt (optional)
01. Preheat the Oven TO 300º F.
2. Combine Ingredients into a Mixing Bowl:
Add in seeds and nuts based on your own allergies and preferences. I can't have nuts, so I opt for loads of sunflower, hemp, pumpkin, chia, and flax seeds.
Both the goji berries and coconut flakes will crisp in the oven so it is up to your personal preference as to whether you add these now or later, after the rest of the mixture bakes. Personally, I like the crispy taste of the berries and flakes.
03. Hand-Mix Ingredients:
In order to coat everything evenly with the coconut oil, the easiest way is to hand mix the ingredients. Make sure to wash your hands and mix everything well. It will be sticky and messy but that is half the fun! Your hands work well to warm up the coconut oil to its melting point of 75ºF.
04. Add in Sweeteners and Seasonings:
I prefer local honey (it is great for seasonal allergies), and I am always trying to add in seasonings like cinnamon and turmeric to recipes for their health benefits. Again, these two ingredients are both up to your personal preference.
05. Lay out in Baking Pan:
06: Bake for 15 minutes:
Spread the mixture in a thin layer on a baking sheet lined with parchment paper and bake for 10 minutes, until very lightly toasted.
07: Let Cool for 10 mins before adding to yogurt, coconut milk, or mixing into a raw bar recipe!
Let the granola cool before serving or storing. This granola can be kept in an airtight container in a cool, dry place for up to 2 weeks. I keep mine in the refridgerator or in a BPA free ccontainer when traveling.