ok so sunday joe and i spent the day cooking and baking and doing a little food prep for the week. i really really really wanted to make something healthy with our first jar of maple syrup we received from the people who make it in our sugar shack in the back yard. sounds sketchy i know but it’s cute. joe and i eat greek yogurt every morning and i thought this coconut maple granola would be the perfect topping. i would like to put it on top of oatmeal too for a change up. it does take a lot of ingredients but you can add and subtract if you don’t like something. i got the original recipe from my new cookbook “oh she glows” it has a lot of vegan/vegetarian, gluten free options etc. not that i’m any of these but during my meat aversion pregnancy months this is what looked good to me. and no i didn’t lose any weight during it haha.
so here is the recipe i whipped up
(makes about 7 cups and keeps 3-4 weeks in fridge, also can freeze)
- 2.5 cups unsweetened coconut shredded
- 2.5 cups rolled oats
- 1 cup raw pumpkin seeds
- 1/2 cup of sliced almonds
- 1/4 cup o raw sunflower seeds
- 1/4 cup chia seeds
- 1.5tbsp truvia
- .5 tbsp brown sugar
- 2 tsp cinnamon
- 1/3 cup + 2 tbsp coconut oil
- 1/3 cup + 2 tbsp maple syrup
- 2 tbsp almond butter
- 1 tsp vanilla extract
- 1/2 tsp of vanilla powder or two scraped vanilla bean pods
to make:
preheat oven to 300 F and line two baking sheets with parchment paper
combine the dry ingredients together in a large bowl (#1-9).
over the stove on low heat melt the coconut oil and then whisk in maple syrup, whisk in almond butter and vanillas
pour the wet ingredients over the dried ingredients and mix until well incorporated.
spread mixture evenly on to baking trays and bake 15 minutes, pull out of oven, stir, put back in oven for 8-10 minutes (watch for burning!)
the granola will still be soft when you take it out of the oven (and your house will smell heavenly) allow to cool about an hour and then break apart and store in air tight containers in the fridge.
