I've been on a granola kick lately. It's my current go-to treat, except it's not filled with crap and it keeps my blood sugar stable. It's also gluten-free, grain-free, and nut-free. Of course you can add nuts if you'd like, but I omit them since I am sensitive to them.
This recipe in particular is one of my favorites. Coconut and cinnamon make a great combination and are both anti-inflammatory. I personally leave out the sweetener and it tastes just as delicious. Try it out with and without sweetener and let me know what you think. Enjoy this granola for breakfast with non-dairy milk, as a snack, or for dessert.
2 cups coconut flakes (not shredded)
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
1/4 cup raw sesame seeds
1/4 cup chia seeds
1/4 cup melted coconut oil
1 Tablespoon natural sweetener (coconut nectar, raw honey, grade B maple syrup), optional
2 teaspoons cinnamon
2 teaspoons pure vanilla extract, optional
pinch of sea salt
- Preheat oven to 250 F.
- Combine all ingredients in a large bowl and mix well to coat evenly.
- Spread out on a baking sheet lined with parchment paper and bake for 10 minutes. Stir and bake for another 8-10 minutes, until beginning to brown.
- Let cool for 15 minutes and store in air-tight container.
Makes ~4 cups