Granola is just one of my favorite things to snack on. Crunchy, sweet, salty, and it is delicious any time of the day. Unfortunately, most granola’s that you buy in the store are loaded with stuff that maybe we shouldn’t be getting too much of…sugar, fat and simple carbs. For all you healthy snackers out there, make way for this granola recipe. It still has all the delicious crunchy, sweet, salty goodness you crave, but it’s loaded with all kinds of good for you nutrients as well. Buckwheat, chia, super-greens, nuts, flax and anything else I can find in the pantry at the moment I am making it. Try it out then experiment with some of your own ingredients. I am sure you will love the results!
(Recipe adapted from Brendan Brazier’s Book “Whole Food to Thrive”
1 fruit (apple or pear) cut into small pieces
1 cup of oats (buckwheat or cooked and/or sprouted quinoa can be used for a gluten free option)
1/2 cup chia or sacha inchi seeds
1/2 cup ground flaxseed
1/2 cup hemp protein powder or any other super-green powder you have
1/2 cup un-hulled sesame seeds
1/2 cup sunflower seeds
2-3 tsp of spices (cinnamon, nutmeg, allspice, cardamon, whatever you like)
1/4 tsp. sea salt
1/4 cup hemp oil (or coconut oil)
1/4 cup molasses
2 Tbsp. orange or apple juice
Optional items: chopped nuts, chocolate chips, cocoa nibs, maca or cocoa or carob powder or whatever you can think of)
coconut oil for the lining the pan (or you can use parchment paper)
– In a large bowl combine all of the dry ingredients and mix together.
– In a smaller bowl, combine all the wet ingredients and mix together till smooth.
– Add wet ingredients to dry ingredients and mix till all are covered.
– If you added any optional ingredients, you may need to up the wet ingredients a bit to get better coverage. You want it sticky when you put it in the oven.
– Put on a baking sheet but make sure it is not too thick (takes longer to cook) and cook in a oven at 250F for about an hour.
– Remove from the oven and let sit till cool then break into pieces and enjoy!
– It needs a bit of cooling time in order to make this crispy. Best stored in the refrigerator or if you made a lot, store it in the freezer. Tastes great with a little almond milk for breakfast or over your favorite ice-cream for dessert. Enjoy!!