My sister Allie brought some amazing organic granola back from Hawaii for me. As some of your know, my parents house is a free for all. The kitchen is always packed with friends, family, and most of all groms… The granola lasted a couple of days. Thing is, we were addicted. I got home from work and my mom had made an amazing spaghetti squash dish for us. Of course that was not enough for the fat kids, so Allie had an idea to try to duplicate the granola we destroyed.
The problem was we didn’t have some of the Hawaiian ingredients. Shredded coconut, dried mango and pineapple, or some other unidentifiable ingredients. Granola is great because you can get creative.. You can pull anything out of your cupboard or freezer and make your own creation based on what you like or are craving. It could be eaten as a delicious snack or you could throw some Greek yogurt and fruit in a bowl and you have a meal. You can use your granola for the topping of a crumble or make your own Acai bowl. This can be a healthy snack that doesn’t drain your pockets.
If you plan to make this ahead of time, unlike me, it most likely will come out better tasting then mine!
- 3/4 cup pumpkin seeds
- 3/4 cup sunflower seeds
- 3/4 cup walnuts
- 3/4 cup hazelnuts
- 1/4 cup cashews
- 2 handfuls cranberries
- 1.5 real vanilla extract
- 3 tbsp fresh orange juice
- 2 tbsp flax seeds
- 1/3 cup raw honey (local if possible)
- 3/4 cup coconut oil
- 1/4 cup organic brown sugar
- 2 cups gluten-free oats (there is no compromise in flavor)
- 1.5 tsp sea salt
- 1 tsp nutmeg
- 1 tsp ginger
- 2 tsp cinnamon
- Preheat oven to 300°F. Line a baking sheet with a parchment paper.
- Combine dry ingredients in large bowl.
- In a saucepan on low heat combine coconut oil with the sugar, vanilla and honey until liquid is melted.
- Pour over dry ingredients and mix until evenly distributed. Should look pretty wet…
- Spread the granola over parchment paper into an even layer on baking pan.
- Place in oven for 40 minutes, make sure and stir every 10-15 minutes.
- Store in an airtight glass container/ mason jar.
Tips: Change the sweetener to suit your needs. No need to hew to this exactly. Make it your own. Make this recipe in bulk and you have breakfast and snack for a couple of weeks!
Additions: Shredded unsweetened coconut, raw cocoa, dark chocolate chips, assorted dried fruit like gogi berries, blueberries, cranberries, strawberries, apricots, dates, mangos etc.