In all honesty, I typically double this recipe to make a big batch of granola to live off of and I don’t really follow the measurements. I just kind of throw everything into the mixing bowl and do it by sight. It never comes out exactly the same and is often dictated by what I have hanging around in the pantry. I share that because it’s nice to know you can’t really get it wrong and you still end up with something delicious even if its not exactly as it’s written here. I have recently started eating a big bowl of either coconut yogurt or full fat organic grass fed yogurt with granola and loaded with fresh fruit, nuts and flax seeds. It keeps me satisfied for hours and prevents any afternoon sugar slumps that one might get after a carb heavy breakfast.
3 Cups of gluten free oats
1/4 tsp. Himalayan pink salt
1 tsp. ground cinnamon
1 tsp. ground ginger or cardamom
1/3 cup of coconut oil
1/3 cup maple syrup
1 tsp of vanilla extract of 1/2 tsp of ground vanilla bean powder
1 generous cup your choice of mixed nuts (I like almonds and hazelnut at the moment but pecans, walnuts, brazil nuts, pistachios, and cashews are great additions)
1/2 cup of seeds (pumpkin, sesame, sunflower, chia)
Optional: 1/2 cup of dried fruit (I like apricots and goji berry or salted coconut flakes + either dried blueberries or sour cherries)
Preheat oven to 300F/150C degrees. Mix oats, nuts, seeds, salt, and spices in a large mixing bowl. Combine coconut oil, maple syrup and vanilla (if using extract, otherwise add vanilla bean powder to the dry mix). Warm gently on the stove top until the coconut oil is melted. Give it a whisk and then add to oat mixture and stir until thoroughly coated. Spread onto a rimmed baking sheet with parchment paper or a silicon baking mat in an even layer. Bake for 15 mins. Stir and continue in 10-12 minute increments until desired crispiness is achieved, mine is usually about 40 minutes. Add fruit after cool, if adding dried fruit.
Enjoy with nut mylks or yogurt. I also carry it around and eat it dry as a snack!