Breakfast Granola
So realistically you can eat this anytime of day, but this has become my go-to breakfast staple. I’ve been working out in the middle the day and I find that it keeps me full but not bloated, which is a major win in my books. I make it Sundays and it usually lasts me almost 3 weeks (!!!), make sure to store it in an air tight container. The best part is that you can change up the ingredients based on what you have at home!
Yields: 8 cups
Ingredients
4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
1 ½ cups raw chopped almonds
1 teaspoon cinnamon
1/4 cup melted coconut oil
1/4 cup olive oil
1/2 cup agave syrup or maple syrup or honey (I use agave syrup)
3/4 teaspoon vanilla
1/4 cup dried currants, cranberries, or raisins (I use currants)
A pinch of salt
Preparation
Preheat the oven to 350 degrees Fahrenheit and line a half-sheet pan with parchment paper.
In a large mixing bowl, combine the oats, nuts, salt, and cinnamon. Stir thoroughly to combine.
Stir in the coconut + olive oil, agave syrup, and vanilla.
Pour the mixture onto the baking pan, spreading it in an even layer.
Bake for 22 to 26 minutes, stirring halfway. To make the granola more flakey, spread the mixture out on the sheet, to have more granola clusters, tightly packed the mixture together when baking (sometimes I take the bottom of a bowl and press it down on the mixture). The granola should turn lightly golden. The granola will crisp up as it cools.
Let the granola cool before stirring in the chopped fruit.
ENJOY!!!!
I love to have mine with: Icelandic style yogurt, cut up fruit, cinnamon, and maple syrup drizzled ontop. Maybe I should do a whole other blog post on my favourite things to eat with granola??? Let me know if you try the recipe and what you think!
Xoxo,
Coffee loving chiro
