Crunchy Granola


This one is absolutely inspired by my mom. Her house was always filled with smells of cinnamon, nutmeg, ginger, all sorts of warm baking spices emanating from the oven. Oftentimes, it was her signature granola baking away to crunchy, clustered perfection. I am so enamored with this granola that I literally eat it every morning with Malk Almond Milk. It’s healthy, has very little sweetener, is packed with nuts and seeds, and is delicious and simple. I make a big batch every Sunday evening and it lasts my fiance and me a whole week. Every time I make it I vary the recipe slightly, change up the freeze-dried fruit, or swap it for unsweetened, tart dried cherries, or raisins. It is excellent with any sort of milk, yogurt, topped with sliced banana or fresh berries, or just as a crunchy snack on it’s own.

Here is the basic recipe. Feel free to play with the amounts of spices and sweetener. I purposefully use minimal sweetener because I’m trying to keep my sugar intake low.


Crunchy Granola:

6 cups rolled oats

1 cup unsweetened coconut chips

1/4 cup raw sunflower seeds

1/4 cup raw pumpkin seeds

3/4 cup chopped nuts (pecans, almonds, or walnuts)

1/2 tsp grated nutmeg (to taste)

1/4 tsp ground cardamom (to taste)

2-3 tsp ground cinnamon (to taste)

big pinch kosher salt

1 tbs vanilla

1/4 cup-1/2 cup dark maple syrup (to taste)

1/3 cup melted coconut oil or another neutral oil

1 -2 cups freeze dried strawberries, raspberries, or unsweetened tart dried cherries


Directions:

Preheat oven to 300 degrees.

Line three baking sheets with parchment paper. In a large bowl mix all ingredients well except the freeze dried or dried fruit. Add more sweetener or spices as needed. Spread evenly on the baking sheets and bake for 45 minutes, or so, until the granola is lightly browned. Rotate the pans in the oven every 15 minutes to ensure even baking. Cool in the pans before storing. Spread the dried fruit or freeze dried fruit on the baked granola as it cools.

18 views0 comments