Homemade maple almond granola
Homemade granola can be a healthy, comforting, and delicious treat. Most of the store-bought stuff is high in sugar, contains unhealthy fats and oils, and is packed full of fillers and unnecessary ingredients. Whipping up your own at home is super easy, quick, and allows you to control the amount of sugar and quality of ingredients, while also changing things up and adding in the flavors that you love. It also makes your house smell amazing – like you’ve been slaving in the kitchen all day.
Write a review
- 2 cups raw, whole rolled oats
- ½ cup sliced raw almonds
- ¼ cup raw sunflower seeds
- 2 tbsp maple syrup (100% real maple syrup)
- 1 tbsp raw honey
- 1½ tbsp coconut oil
- ¼ tsp vanilla extract
- 1 large pinch fine sea salt
- Preheat the oven to 300º F.
- Combine all ingredients in a mixing bowl and use your clean hands to mix well and toss to coat; it will be sticky and messy but that’s the fun part.
- The coconut oil might be liquid or solid depending on the temperature of the room you are in (it has a melting point of about 75ºF.)
- Your hands will warm it up and melt it into the mixture if it’s solid, just be sure to mix it all through the other ingredients so there aren’t any chunks of oil left.
- Spread the mixture in a thin layer on a baking sheet and bake for 10 minutes, until very lightly toasted. (To make this recipe completely raw-friendly, dehydrate the mixture 5-6 hours at 115ºF in a food dehydrator instead.)
- 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 a mason jar in the refrigerator at home and in a BPA-free plastic bag when traveling.
Tatjana Popovic | International Health Coach http://www.totallywellness.com/