Hello! Hope you all enjoyed your extra day yesterday! I read that if we didn’t have leap year it would be July 15th of 2017! Kinda crazy to think about, it leaves me feeling grateful that we are slowing the clock a bit;)
Today I’m going to share something a little different with you. It’s my favorite granola recipe. I’ve tried lots of different recipes and I came up with this one a few years ago. It’s very basic and you can easily play around with it. I usually use raw almonds, raw walnuts and raw pecans for the nuts.. but any of your favorites will work great! The bulk bins at your local grocery is the best place to find raw nuts.
I also have two variations to share with you.
Chocolate/Hazelnut Granola
- 3 Cups Rolled Oats
- 2 Cups Raw Chopped Nuts
- ¾ tsp Salt
- ¾ tsp Cinnamon
- 3 TBSP Unsweetened Cocoa Powder
- ½ Cup Maple Syrup
- ⅓ Cup Melted Coconut Oil
- 1 Cup Raw Chopped Hazelnuts
- 1 Cup Raw Chopped Almonds
- 1 tsp Vanilla Extract
- ½ tsp Almond Extract
*Combine dry ingredients then stir in wet ingredients. Bake at 300’ for 45 minutes on a rimmed cookie sheet. Allow to cool completely before storing in an airtight container.
Pumpkin Granola
- 3 Cups Rolled Oats
- 1/2 Cup Raw Pumpkin Seeds
- 1 Cup Raw Chopped Pecans
- 1 Cup Raw Chopped Almonds
- ¾ tsp Salt
- 1 TBSP Ground Cinnamon
- ½ tsp Ground Nutmeg
- ½ tsp Ground Ginger
- ¼ tsp Ground Cloves
- ¼ tsp Ground Cardamom
- ⅓ Cup Unsweetened Plain Pumpkin Puree
- ⅓ Cup Melted Coconut Oil
- ½ Cup Maple Syrup
- 1 TBSP Vanilla Extract
*Combine dry ingredients then stir in wet ingredients. Bake at 300’ for 45 minutes on a rimmed cookie sheet. Allow to cool completely before storing in an airtight container.
Hope you enjoy!
-love and gratitude