top of page
  • kerrilindsay

Sweet n’ Salty Granola


You've heard the saying, "everything but the kitchen sink", well granola is one of those recipes. Once you have the base down, the possibilities are endless.......

Delicious as an afternoon snack, a healthy breakfast, a yummy dessert, or literally anything in between. What I once thought would be painstakingly long task, is now one of my favorite things to make, and a staple in my house. Once you have tried homemade granola you will never go back to store bought, plus you control the ingredients. (and the sugar)!


3 cups old fashioned rolled oats ( I use certified gluten free)

2/3 cup unsweetened shredded coconut

1/2 cup chopped pecans or walnuts

1/2 cup sliced or slivered almonds

1/4 cup pumpkin seeds

1/4 cup sunflower seeds

1/2 cup melted coconut oil

1/2 cup maple syrup ( The last batch I made I use date syrup, worked like a charm)!

2 tsp vanilla

2 1/2 tsp salt

1 cup dried cranberries- I like the cherry infused ones! Or goji berries work well too!


Preheat your oven to 350

Line a large baking sheet with parchment paper.

In a large bowl, mix together oats, coconut, nuts, & seeds.

In a small bowl, whisk together oil, maple syrup, vanilla & salt.

Add to the oat mixture and mix together.

Spread the granola on the lined sheet and bake until it’s golden brown, stirring occasionally. Edges should get nice & toasty brown - watch for burning nuts!


Remove from the oven and cool completely. Stir in cranberries.


If you wanted to kick the nutritional content up a notch, (me please) make sure to use raw, organic, unprocessed and unccoked ingredients, put the granola mixture in a dehydrator or bake in your oven on the lowest temperture with the door left slightly open. It will take a little longer, but won't destroy all the nutrients. Plus you will have time to get a workout out in while it bakes.


Can be stored in airtight container for up to 2 weeks.


Let me know if you make this!

Enjoy xo

Comments


bottom of page