Sunday, November 9, 2014


 As long as I can remember I've had three things for breakfast: green smoothie, oatmeal or chia pudding. So there was definitely room for something new. Therefore I decided to make my own granola. I'm quite picky when it comes to granola and store-bought ones always have something in them I don't care about, like my arch-enemy: raisins. I really do not like raisins. I pick them out. I like my raisins before the life was sucked out of them, as grapes. This was my first time making granola and it came out amazing. Better than any granola I've EVER tasted.


3 cups grains (old fashioned, rolled oats are good. Do not use instant oats. You can also use about 1/2 cup of sprouted quinoa like I did)
1-1,5 cups nuts (I used almond, walnuts, cashews. Try pecan too.) 
1-2 cups seeds (I used sunflower and pumpkin seeds)
1/4 cup liquid sweetener (I used maple syrup, but you can also use brown rice syrup, agave or honey) 
1/4 cup oil (I used coconut oil)
3/4 teaspoon salt 
1-2 tsp cinnamon, nutmeg, ginger, cardamon

3/4 cup shredded sweet coconut 
1 cup raisins or other fruit


Preheat oven to 300 degrees F. In a large bowl, combine the dry ingredients and mix well. Add the rest of the ingredients, except the fruit. Spread the mixture in a thin layer on a baking sheet and bake for 45 minutes, stirring every 15 minutes until very lightly toasted. Add raisins or other fruit if you're using them and mix until evenly distributed. 

Keeps in an airtight container in a cool, dry place for up to 2 weeks. I store mine in a mason jar in the fridge.

P.S. To make this even healthier, sprout it! Simply soak the nuts and seeds in water for 8 hours and then set them out for a day on a paper towel before baking.
Granola with pomegranate seeds and coconut milk yogurt

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