I admit it, I’m a total granola junkie. I love the easy, peasy-ness of throwing together some coconut yogurt, berries and granola for breakfast in the morning, I love granola on my smoothie bowls, I even like putting some on top of my apple slices with almond butter for an afternoon snack. The only real “problem” with my granola love is that not all granolas are created equally. In fact, MANY granolas you buy at your grocery store, even if it’s a super organic healthy store, contain evaporated cane sugar, brown sugar and sometimes agave. All stuff that no longer flies with this lady! So naturally, I decided to take to the kitchen to solve my dilemma and have come up with numerous granola renditions to satisfy my urge without having to get tons of added and unnecessary sugar. This particular mix is nut-free for anyone who has an allergy but can be easily made with nuts if you fancy. I add brown rice syrup for a low-glycemic slightly sweet sticky joiner but you could play with raw honey or grade b maple syrup as well or go totally without it and just have a less clumpy granola!
1 cup old fashioned oats (GF optional)
1/4 cup pumpkin seeds (unsalted)
1/4 cup sunflower seeds (unsalted, no shells)
3 tbsp of flax seed or flax seed meal
3 tbsp of chia seeds
1/4 cup of unsweetened coconut flakes
1/4 cup hemp hearts
2 tbsp of cinnamon
1 tbsp of vita mineral greens powder
1 tbsp of tumeric ground
1/4 cup brown rice syrup
Toss it all together, adding the brown rice syrup last. Grease a baking sheet with coconut oil and spread out the granola mixture generously. Put your oven on “broil” and let granola brown for 3-5 mins and remove. Cool before storing.