Oat & Seed Granola
There’s nothing quite like warm, crispy granola clusters when the weather cools off. Unlike store-bought granolas, this recipe has just the right amount of sweetness without being weighed down with sugar. It’s got hints of cinnamon and sea salt for added flavor and is packed with healthy fats from coconut oil and a variety of seeds. It’s one of the simplest recipes you’ll ever make - you literally dump everything in a bowl, stir, place on a baking sheet and bake it - and it will have your smelling like cinnamon all day long.
why it’s good for you
Local raw honey - Honey contains natural antibacterial properties that help boost the immune system, which is particularly important during cold and flu season. As a sweetener, you get more bang for your buck. It takes a smaller amount of honey than sugar for the same level of sweetness.
Gluten-free oats - Oats are a healthy carb rich in fiber. The sugar in oats will give you fuel and the fiber will ensure that the fuel is released steadily and doesn’t spike blood sugar. Fiber is also great for digestion and lowering cholesterol.
Seeds - Chia, sunflower, and pumpkin seeds naturally contain healthy fats. These fats help to stabilize blood sugar and keep you feeling satisfied for longer. Omega 3s also support brain health.
preparation tips
Be sure to bake on a baking sheet lined with parchment paper. This recipe hasn’t been tested on any other surface or with a greased pan. Swapping out parchment paper could impact the consistency of the granola.
Let the granola sit until it’s pretty cool to the touch, then you can break it up and enjoy it. Letting it settle after baking will help it to crisp up and give you those large, sticky clusters.
recipe
ingredients:
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
2 tbsp chia seeds
2 tbsp unsweetened coconut flakes (optional)
1 tsp cinnamon
1/2 tsp sea salt
1/4 cup coconut oil, melted
2 tbsp honey (sub maple syrup if vegan)
how-to:
Preheat oven to 300 degrees.
In a bowl, combine rolled oats, pumpkin seeds, sunflower seeds, chia seeds, coconut flakes, salt + cinnamon. In a separate bowl, whisk together coconut oil + honey.
Add the wet ingredients to the dry + fold together until everything is well combined.
Pour mixture onto a parchment-lined baking sheet. Make sure that the mixture is spread out evenly to ensure an even cook and crisp result.
Bake for 25 minutes. Remove from oven + let the granola sit for at least 15 minutes or until cooled. Then, cut your granola into bite-size chunks.
Store in a mason jar or air tight container for up to 7 days. This can be stored in the fridge to ensure freshness