I don’t know about you but finding the “right” granola has always been a struggle for me. From the texture to the flavour and let’s not forget the sugar content, finding one that would tick all the boxes was never an easy task (I’d usually buy three different brands and mix them to get the “right” one). I got inspired to make my own and I think there’s no turning back. I can’t believe how easy and tasty this turned out (and I’m quite baffled I didn’t attempt this any sooner!) so if you’re a granola lover I’m pretty sure you’ll love this homemade recipe. By making your own not only you have complete control of what you put in it but you can customize it to your very own liking. Plus, it’s healthier and way cheaper than buying it at the grocery store.
Being a true granola “connoisseur” and junkie (I could seriously and happily eat granola all day every day), you better believe me when I say you’re going to LOVE this recipe. I honestly can’t find an explanation for my lack of interest in he granola-making department but boy am I happy with the results?! Wow. After trying and buying so many different brands I can’t believe that my very favourite is one I can make at home! I’m pretty sure you’ll love this recipe as much as I do and would love to know if you end up trying it!
Keep on reading for the ingredients and the very simple steps.
I quite literally wrote down all the ingredients from my favourite granolas and bought what I thought would make the perfect recipe. I like my granola crunchy and with lots of nuts so here’s what you need and how to make my version. Feel free to swap nuts, add on other ingredients you like, and if you’re having it for breakfast here’s my recipe for almond milk.
4 cups organic oats.
1 cup whole raw cashews.
1 cup raw almonds.
1/2 cup pumpkin seeds.
1 tbsp. hemp hearts.
1/4 cup flaxmeal (flax seeds are not absorbed by the body so make sure is ground flax).
1 cup cranberries.
1 tbsp. ground chia seeds.
1/2 cup unsweetened shredded coconut.
1 tsp. cinnamon.
1 tbsp. vanilla.
3/4 cup melted coconut oil.
1/4 cup agave.
HOW TO MAKE IT:
Preheat your oven to 350 degrees.
Line a baking sheet with parchment paper.
In a large bowl combine all dry ingredients.
Melt the coconut oil and mix with vanilla and agave.
Pour the wet mix over the dry one and make sure to mix it well (I used my hands at this point).
Spread the mixture evenly on the baking sheet.
Bake for 25-28 minutes or until golden and nuts appear slightly toasted.
Let it cool completely (an hour or so?) before transferring to an air-tight container.
Enjoy as a snack or breakfast!