I’m the kind of person that has ZERO clue you can actually home make 99% of everything instead of purchasing from the store. I recently stumbled upon this granola recipe and it has changed my life. I love snacking on granola in between meals, or eating it as cereal for breakfast. I purchased all of my ingredients from Trader Joe’s and I’ve honestly never felt fancier or more put together than when I came home with those eco-friendly, brown grocery bags and whipped this thing up without burning it! Stash it in a cute glass jar and CALL YOURSELF AN ACTUAL ADULT… because you made it, hon. The beauty of this recipe is that you can add or substitute any nut or seed you prefer. It’s easy to customize… and nope, I don’t know the caloric intake to this recipe. My beach bod is whatever I bring to the beach.
(Makes 4.5 cups)
2 cups gluten free oats
½ cup quinoa flakes
½ cup puffed millet
½ cup raw chopped cashews
½ cup raw chopped pecans
¼ cup shredded unsweetened coconut
2 tablespoons pumpkin seeds
2 tablespoons flax seeds
½ teaspoon maldon (or other coarse sea salt)
1 teaspoon cinnamon
¾ cup coconut palm sugar
1 tablespoon water
¾ cup coconut oil
½ teaspoon vanilla
1. Preheat the oven to 250°F.
2. Combine first 10 ingredients in a large bowl.
3. In a small saucepan, combine the coconut sugar with 1 tablespoon water and cook over very low heat until sugar is dissolved, stirring occasionally. Be careful here—the sugar can burn easily.
4. Turn off the heat, add coconut oil, and stir with a spatula until the oil has melted.
5. Add the sugar and oil mixture to the bowl along with the vanilla extract. Mix to combine well, and spread on a large rimmed baking sheet. Try to make an even layer with no gaps to ensure good clusters.
6. Bake for 45 minutes, then use a large spatula to turn and mix,
without breaking up any large clusters, and bake for another 20 minutes.
7. Allow to cool before digging in.