My basic granola
August 4, 2017
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Literally, I go to bed every night excited for the morning to have breakfast. Seriously, I don’t even need an alarm clock. Weird right? Haha… I totally accept it. I’m a breakfast lover, especially sweet breakfasts.

There are two major ways I eat my oats for breakfast. During the chilly seasons, I tend to make myself a lot of oat porridge to warm up from the winter. When the temperature gets warmer, I eat granola, a lot of it. 

This granola is THE thing I always have on hand. I eat it with smoothie bowls, top my yogurt with it, or even on my ice cream. Sometimes, I’ll just snack on it by itself.

When I used to work at an office, the night before work,  I would prepare a mason jar filled with plain Greek yogurt, fresh fruits, a drizzle of honey or maple syrup and a small container of my homemade granola. First thing when I get in my office, I make an espresso and eat my yogurt parfait breakfast. It’s a great way to start any day off right.

So without saying more, here’s my recipe.

Ingredients:

  • 2 cups raw rolled oats
  • ½ cup raw pecans
  • ½ cup raw almonds, roughly chopped or sliced
  • 1/4 cup pumpkin seeds
  • ½ cup coconut flakes
  • ¼ cup maple syrup
  • 2 Tbsp brown sugar
  • 4 Tbsp coconut oil (or butter for those who don’t like the strong flavor of coconut really any other oil of your choice works)

  1. Preheat the oven to 300 F and line a baking sheet with parchment paper
  2. In a large bowl, combine all the dry ingredients (except the sugar)
  3. In another bowl, mix together the maple syrup, brown sugar, and coconut oil
  4. Stir all the ingredients together and mix well
  5. Spread the mixture evenly in a thin layer on the baking sheet and bake for 30-35 minutes, or until golden. Stir it every 10 minutes to ensure the granola is cooked evenly.
  6. Remove from the oven and let it completely cool down before storing it in a jar.

Note: Can be stored for up to a month in an airtight container.