This granola recipe is as classic as they come. It’s delicious on just about anything and just by itself with a little bit of almond milk. I use coconut sugar as a replacement for the brown sugar that is traditionally used to sweeten granola because it has some vitamins and minerals not found in regular sugar and causes a lower rise in blood sugar. Plus, it’s a less processed, more natural form of sweetener. If you can’t do coconut sugar, regular brown sugar works just as well.
I love this recipe because it makes a small batch and as a family that loves variety, I don’t have to waste a bunch of good granola because we’ve moved on from our yogurt or smoothie bowls.
Ingredients:
1 1/2 cups old fashioned oats
2 Tbsp coconut sugar
1/2 tsp cinnamon
1/2 tsp salt
pinch of nutmeg
2 1/2 Tbsp maple syrup
3 Tbsp coconut oil
1/2 tsp vanilla extract
1/4 cup sliced almonds
1/4 cup unsweetened coconut flakes
2 Tbsp pumpkin seeds
1/3 cup golden raisins
Directions:
Preheat oven to 350F and line a small rimmed baking sheet with parchment paper.
Stir together oats, coconut sugar, cinnamon, salt, and nutmeg in large bowl.
In separate small bowl, add maple syrup, coconut oil, vanilla and whisk to combine.
Add wet ingredients to dry ingredients and stir until fully combined.
Place in even layer on baking sheet and place in oven for 10 minutes.
After 10 minutes, add almonds and stir. Bake an additional 10 minutes.
After additional 10 minutes, add coconut and pumpkin seeds, stir and bake for final 10 minutes.
Let cool completely then add golden raisins and combine. Store in sealed, airtight container.
Enjoy!
