This granola is one of my oldest and most loved recipes. Everybody agrees that it is a 1000 times better than any store-bought granola they ever tasted. (It is also way cheaper!) The crunchy texture and the sweetness of cinammon and coconut make this the perfect way to start the day. Or end it.
The almonds, sunflower seeds and pumpkin seeds provide a fantastic intake of protein, healthy fats and vitamin E. The whole grain oats are full of solube finer, which will keep you full long because your body burns it slowly. The coconut oil will give you instant energy and a metabolism boost because it’s made of anti-inflammatory, medium chain fatty acids that burn quickly in the body without being broken down by the liver. This means your body can instantly use the healthy fats from coconut oil to give you energy!
Ingredients (makes one large container of granola)
2 cups of old-fashioned oats (Important! If you use steel-cut oats your granola won’t have a good texture)
1/2 cup of crushed almonds
3/4 cup of sunflower seeds
1/2 cup pumpkin seeds
2 tsp cinnamon
A pinch of salt
2 tbsp maple syrup (or honey)
1 heaping tbsp coconut oil, melted (10 seconds in the microwave)
2 tsp vanilla extract
1/2 cup dried cranberries or raisins
Preheat oven at 150 C.
Mix the oats, almonds, sunflower seeds and pumpkin seeds, cinnamon and salt together in a bowl.
In a small bowl, mix the maple syrup, coconut oil and vanilla extract.
Add the wet ingredients over the dry ones and mix well.
Line a baking tray with parchment paper and pour the granola mixture over.
Bake for 10 to 15 minutes, stirring once. (Be careful not to overcook because granola burns very easily!)
Add the dried fruit.
You can store it in an air-tight container for up to a month.