I am a huge fan of crunchy texture and sweet taste, a.k.a granola. I always find myself craving it, and nothing is better to top a smoothie with coconut butter. However, the struggle is real when I'm trying to find a granola that doesn't include ingredients that I either cannot have or don't feel good about eating.
Most granolas contain oats, and even if they are gluten-free, they are most likely still cross-contaminated or produced in a factory that processes gluten. Or, a lot of granolas have all of the good ingredients but are overloaded with sweetener and dried fruit that makes the granola more of a candy rather than a healthy snack. For these reasons, I've been on a mission to create my own granola recipe. One that is gluten-free, refined-sugar free, and only made with organic, raw ingredients that leave my tummy and body feeling 100p.
Maybe I'm picky, or maybe I'm making the right decision when I don't just grab what I see looking best on the shelf. Either way, the following granola recipe has been my go-to for the past couple of weeks, and it satisfies allllllll of the cravings in the best way.
You'll notice that I don't use measurements for all of the ingredients. This is because if you want to add or subtract seeds or nuts, you can add more or less of another ingredient. In my batches, I tend to use about 1/2 cup of each seed and nut. But make it your way!
raw chopped almonds
raw chopped pecans
raw chopped walnuts
raw chia seeds
raw pepitas, or pumpkin seeds
raw sunflower seeds
organic, unsweetened coconut flakes
no-added-sugar, organic dried currants
1 tablespoon pure maple syrup
1 teaspoon ground cinnamon
2 tablespoons unrefined coconut oil, melted
pinch of sea salt
Combine and mix all ingredients in a medium-sized bowl. On a baking sheet lined with parchment paper, spread the granola out evenly. Bake at 400 degrees F for about 10 minutes, or until the nuts look golden brown. Enjoy with hempseed milk or almond milk topped with coconut butter, almond butter and some cacao nibs!