I can’t remember the last time I bought commercially made granola. This recipe is so easy to make, and it makes a lot… so you can have it on hand for a couple of weeks before you have to make a new batch. The best thing is, you know exactly what’s in it. You can modify the amount of sweetness and the types of seeds, nuts, and dried fruits, to your taste. This stores well in the fridge for a couple of weeks, and in the freezer for a few more. I added a teaspoon of turmeric because of its ability to lower inflammation. And while you may think this is a bit wonky for a breakfast dish, it combines and layers well with the cinnamon. A crack of black pepper is added so your body can better absorb the curcumin in the turmeric!
This recipe is loaded with fibre and manganese from the oatmeal which passes slowly when digesting and helps to lower blood sugar levels. Heart-healthy Omega 3 fats, the nuts and seeds contribute to lowering LDL cholesterol. A delicious topping for your (dairy-free?) yogurt and not bad as a quick snack of trail mix should you want to have it that way.
- 1 cup raw almonds, skin on
- 1/2 cup raw walnut pieces, and/or nuts of your choice
- 1/2 cup almond meal
- 1-1/4 cups gluten free oats
- 2/3 cup mixed dried fruit (cranberries, blueberries, sour cherries)
- 1/2 cup raw pumpkin seeds
- 1/4 cup sunflower seeds
- 1/4 cup sesame seeds
- 1/3 cup shredded unsweetened coconut
- 2 teaspoons ground cinnamon
- 1 teaspoon ground turmeric + a few grinds of black pepper (optional)
- 1/2 teaspoon sea salt
- 6 Tablespoons pure maple syrup
- 1/4 cup coconut oil, melted
- 2 teaspoons pure vanilla extract
- Preheat the oven to 140C, and line a large, rimmed baking sheet with parchment paper.
- Place the almond meal into a large bowl.
- Roughly chop by hand, or use a food processor, to break down the almonds and walnuts (or other nuts) until roughly chopped.
- Add these nuts to the bowl with the almond meal. Then tip in the oats, dried fruit, pumpkin, sunflower, and sesame seeds, coconut, cinnamon, turmeric and pepper (if using), and salt to the large mixing bowl. Mix it all together to combine.
- Add the maple syrup, melted coconut oil, and vanilla to the bowl with the dry ingredients and stir until thoroughly combined.
- Using your hands, spread the granola into a 1/2-inch layer on the prepared baking sheet and gently press down to make sure the mixture sticks together.
- Bake for 20 minutes, and then rotate the pan and bake for an additional 18-20 minutes or until you notice the granola is lightly golden and firm to the touch.
- Cool the granola on the pan for about an hour, and break it into small clusters that will store easily.
- Place the granola in a glass jar in the fridge for 2 to 3 weeks or freeze for 4 to 5 weeks.