Homemade Granola Girl

Image 1I eat granola pretty much every morning, followed by a cup of decaf organic green tea. Though I’m partial to Udi’s Original granola with nuts and fruit, sometimes I like to make my own. It doesn’t take much time to mix together the ingredients, and the house smells wonderful during baking.

Here’s my latest favorite concoction, which I came up with by embellishing on several recipes that I found online. You can experiment with different oils/sweeteners and additions. I like a lot of variety in mine. The raw nuts are added last (after cooking) for maximum nutritional benefits.

Jewel’s Favorite Granola

3 cups organic rolled oats (I use Bob’s Red Mill)
2 TBSP raw sesame seeds (white or black)
1 tsp kosher salt
1/4 tsp ground cinnamon
1/2 tsp ground cardamom
1 tsp pure vanilla extract
1/2 cup organic maple syrup
1/2 cup organic coconut oil, melted
3/4 cup organic unsweetened coconut flakes
1 cup raw nuts (I use walnuts, cashews, pecans, slivered almonds)
1/2 cup organic raisins

Golden crispy goodness

Golden crispy goodness

Preheat oven to 325 degrees. Line a baking sheet with parchment paper. Stir together oats, sesame seeds, salt, cinnamon, cardamom.  Add the vanilla, maple syrup, coconut oil. Stir well to combine. Spread onto baking sheet evenly.

Bake 15 minutes, stir in the coconut flakes, then bake another 20 minutes (stirring once after 10 minutes). Remove from oven and add the nuts and raisins. Allow to cool completely. Store in airtight container. It will last 3-4 weeks in the cupboard, though I usually eat it up much quicker than that.

I top each serving with chia seeds, cacao nibs and almond milk. Good morning, uber fiber and antioxidants!

ImageWhat do you like on your granola?

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