Recipe: Healthy nutty-licious granola

Crunchy crunchy yummy yummy! Homemade granola is actually really simple to make plus super customizable! Store bought ones can be oh so pricey and filled with excessively high amount of sugars. The main ingredient used here are raw rolled oats, pure peanut butter and honey. Additionally, I added raw nuts (cashews and almonds), raisins, goji berries, chia and flax seeds.

INGREDIENTS:

3 cups rolled oats

Half a cup of raw almonds (roughly chopped)

Half a cup of raw cashews (roughly chopped)

Half a cup of mixed raisins and goji berries

Half a cup of raw honey

1tbsp of chia seeds

1tbsp of flax seeds

2 tbsp natural peanut butter

2 tbsp coconut oil

1 large pinch of cinnamon

 INSTRUCTIONS: 

Preheat oven to about 170 degrees.

Melt raw peanut butter and honey together in the microwave to just loosen the mixture hence making the stirring in process easier.

Stir in coconut oil and microwaved mixture. Whisk/stir till combined.

Combine all the other ingredients into a mixing bowl and pour in the microwaved mixture. Use a spatula or clean hands to stir/coat the mixture evenly.

Lastly, sprinkle the cinnamon, chia and flax seeds over the coated mix.

Spread the mixture in a thin layer on a baking sheet and bake for 10 to 14 minutes, until very lightly toasted/crunchy. (I prefer mine crunchier so I baked it for about 14 minutes). Move the granola around to prevent any burnt bits.

Leave it to cool for another 15 to 20 minutes on a cooling rack or use a fan and direct the wind towards the granola (faster alternative). It is important to let the granola mix cool as it’ll enable to granola to harden up and cool down before consuming/packaging it.

*I packed mine in mason jars and are able to store for about 2 weeks in the refrigerator. Additionally, to make this recipe vegan, opt for raw maple syrup instead of raw honey! I love having my granola with soy milk or as my smoothie bowl toppings* 

Processed with VSCO with f2 preset

Healthy home-made granola filled with goodness!

 

Love,

Sarah

 

 

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