Healthy Eating: Organic Granola Bowl
There is nothing I love more in the morning than a nourishing bowl of yogurt topped with a homemade nutty granola and fresh seasonal fruit. Over the years, I have found that the store-bought granola's just don't cut it anymore. My high caliber foodie taste buds can taste the extra sugar, processed ingredients and lack of freshness in the store-bought versions. Hence, I have made it my business to become a homemade granola connoisseur and to create my own recipe to share with all of you. While I always thought making your own granola was a complicated, time consuming endeavor, I was pleased to find that I was able to whip out a batch in under an hour and that I had all the ingredients on hand already in my kitchen. I hope you enjoy this delicious Organic Nut & Seed Granola as much as I do!
Orange-Scented Nut & Seed Granola
1/3 cup virgin coconut oil
1/3 cup maple syrup*
2 tbsp sunflower seed or almond butter*
2 tbsp coconut or brown sugar*
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon pink himalayan salt
2 cups organic rolled oats
2 cups coconut, flaked or shredded
zest of 2 oranges
1 cup raw almonds, roughly chopped
1 cup shelled natural pumpkin seeds
1/4 cup raw sunflower seeds
1/4 cup white sesame seeds
1/4 cup chia seeds (black or white)
1/2 cup hemp seeds
2 tbsps ground flaxseed
1. Position the rack in the center of the oven and preheat to 300 degrees F. Line an extra-large rimmed baking sheet (15 x 21 inches) with parchment paper.
2. In a bowl, add the coconut oil, maple syrup, sunflower seed butter, vanilla, cinnamon, and salt; whisk until well blended.
3. In a large bowl, combine the oats, coconut sugar, coconut, range zest, almonds, pumpkin seeds, sunflower seeds, sesame seeds, chia seeds, hemp seeds, and flax seeds; stir to blend with a wood spoon. Pour the coconut oil mixture over the oat mixture and stir to completely blend. On a baking sheet, spread the mixture in a thin even layer.
4. Bake 15 minutes and then take out of the oven and stir. Return to the oven for another 13-15 minutes, or until the mixture begins to turn golden brown.
5. Remove from the oven; stir to loosen the granola from the baking sheet if necessary. Cool completely on the baking sheets. The granola will be soft when it comes out of the oven, but it will harden as it cools. Let cool completely on the baking sheet, about 1 hour or so, then transfer to glass jars for storing. Can be stored in an airtight container at room temperature for 1 week).
6. The granola will keep in an airtight container in the fridge for 3 to 4 weeks, or you can freeze it for a couple of months.
-You can may substitute any no sugar sweetners, such as stevia, lakanto, etc., to make this a low sugar granola.
-Feel free to change up the seeds and nuts (such as pecans or walnuts) if your diet allows them.
-You can also swap the sunflower seed butter for any nut butter you prefer.
-All ingredients are organic but feel free to use whatever you have on hand