I am a breakfast aficionada through and through. I’m sure you are catching on to that notion, seeing as my last post was a breakfast recipe as well. One might even wager that I haven’t gone a day of my life without eating breakfast. Yep, I’m that person. Obedient towards the research (err—towards morning hunger pangs). However, I’m not the person who will wake up at 5am to make fresh crepes or a veggie fritatta before going to work. No way. I also value my sleep (and my sanity.) That is where this addictive, yet healthy granola comes into play. It only takes minutes to make and is much more economical than buying granola. Never buy granola! (Next time you go to grocery shopping..let my little voice ring in your ears.) I make it on Sunday night with the intention of it lasting me through the week. Fail. It vanishes by Tuesday….it’s really that good. Pour it over some greek yogurt. Top with fresh berries. And you will be set until lunchtime! ¡Buen provecho!
- 2½ cups old-fashioned rolled oats
- ½ cup unsweetened coconut flakes
- ¼ cup pepitas (roasted, salted pumpkin seeds)
- ¼ cup chopped walnuts
- ¼ teaspoon cinnamon
- 2 tablespoons ground flax seed
- 1 teaspoon sea salt or sea salt flakes (ex: Maldon)
- 3 tablespoons coconut oil
- ½ cup real Vermont maple syrup
- 2 tablespoons brown sugar
- 1 tablespoon chia seeds
- Preheat oven to 350 F. Line a baking sheet with parchment paper.
- Combine all dry ingredients together in a bowl. In another bowl, combine coconut oil and maple syrup and heat in microwave for about 25 seconds.
- Whisk oil and syrup together. Combine all ingredients together until all oats are coated with wet mixture. Spread out evenly on baking sheet and bake for about 20 minutes, opening the oven and stirring around occasionally or until evenly browned.
- Cool and enjoy with milk/yogurt and fruit. (This will save in an airtight container for about a month.)
[…] is a hostess gift I put together featuring peach butter, gouramanda’s granola, Texas honey, fresh buttermilk biscuits, and my favorite […]