Nut and Seed Granola
Ahh granola…one of the many dubious breakfast foods that are marketed to make us all believe is healthy, when in fact is often loaded with cheap saturated fats and refined sugars. I love a good smoothie bowl in the morning, and so the need for a great tasting granola to top it off with, that is packed with nourishing, better ingredients, is where this recipe stems from.
A variety of nuts and seeds are pantry staples in my house, all for good reasons. It’s no surprise that nuts and seeds are great sources of healthy fats, but what else do they offer?
Vitamins – E, B6, niacin, folate
Protein – a good alternative to animal proteins
Fiber – vital for digestive health & blood sugar control
Minerals – magnesium, zinc, iron, calcium, copper, selenium, phosphorus, potassium.
My Nut and Seed Granola is an easy and delicious way to get a daily dose of all the goodness that nuts and seeds offer. Sprinkle it over yogurt, toss into trail mix, or enjoy on top of a smoothie bowl. This recipe reflects whatever I had in my pantry – feel free to sub in or add any nuts/seeds you prefer!
Nut and Seed Granola
Equipment
- Mixing bowls
- Parchment paper
- Baking sheet
Ingredients
- 1 1/2 cups old fashioned oats
- 1/2 cup almonds, chopped
- 1/2 cup unsweetened coconut flakes
- 2 Tbsp chia seeds
- 2 Tbsp hemp seeds
- 2 Tbsp pumpkin seeds
- 1 tsp ground cinnamon
- 1 tsp maca powder (optional)
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1/4 cup coconut oil, melted
- 3-4 Tbsp honey (depending on desired sweetness)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325° F
- In a large bowl, toss together all dry ingredients (oats through salt).
- In a separate small bowl, mix together oil, honey, and vanilla extract, then toss with dry ingredients until well combined.
- Line a baking sheet with parchment paper and pour granola into an even layer. Bake for 12 minutes.
- When done baking, let granola cool completely.* Once cooled, break granola into chunks, and transfer to an airtight container.