Superfood Granola
Leslie Smoot
I adapted this recipe from one I saw in the Indian Hills Elementary Family Favorites cookbook. I love this granola, especially mixed into yogurt.
4 cups old-fashioned oats
2 cups coconut
1 cup slivered almonds
1/4 cup sunflower seeds
2 Tbsp. chia seeds
2 Tbsp. flax seeds
1/2 cup coconut oil
1/3 cup honey
1/3 cup pure maple syrup
1 cup pecans
Mix oats, coconut, almonds, and all the seeds together. Melt coconut oil, then whisk in honey and maple syrup. Pour over dry ingredients and toss till all combined. Spread onto greased cookie sheet with edges. Bake at 350 degrees for 25-35 minutes, stirring every 8-10 minutes, until it's uniformly tan. When cooled, add pecans. Store in airtight container. (Can add variations on ingredients: dried cranberries, blueberries, etc.)
I adapted this recipe from one I saw in the Indian Hills Elementary Family Favorites cookbook. I love this granola, especially mixed into yogurt.
4 cups old-fashioned oats
2 cups coconut
1 cup slivered almonds
1/4 cup sunflower seeds
2 Tbsp. chia seeds
2 Tbsp. flax seeds
1/2 cup coconut oil
1/3 cup honey
1/3 cup pure maple syrup
1 cup pecans
Mix oats, coconut, almonds, and all the seeds together. Melt coconut oil, then whisk in honey and maple syrup. Pour over dry ingredients and toss till all combined. Spread onto greased cookie sheet with edges. Bake at 350 degrees for 25-35 minutes, stirring every 8-10 minutes, until it's uniformly tan. When cooled, add pecans. Store in airtight container. (Can add variations on ingredients: dried cranberries, blueberries, etc.)
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