This granola is one of my favorite treats. It is grain-free, gluten-free, low in natural sweetener, high in healthy fats, and packed with energy boosting ingredients. It won't give you that sugar crash other granolas and cereals may give you due to their high amounts of refined sugars and oils. I sweetened this green granola with coconut sugar, which has a low glycemic index and won't spike your blood sugar. So what makes it green? Spirulina powder (Click the link to see the brand I buy). Spirulina is a nutrient-dense superfood that has great health benefits and is a great supplement to a healthy diet. Spirulina has a strong and overpowering taste, but just a little bit provides great nutrition. The taste can be masked with fresh fruits, vegetables, and healthy fats (add it to your smoothies and you won't even know it's there). Check out my Superfood Ice Popsicle recipe for another nourishing spirulina treat.
Aside from spirulina powder, I also used maca root powder and mesquite powder in this recipe. These are two other 'superfoods' that contain lots of health supporting nutrients even if using small amounts. Both maca and mesquite powders have a nutty, sweet taste to them. I often use them in recipes to add sweetness without having to add an actual sweetener.
This green granola has the perfect balance of bitterness and sweetness to take care of that sweet craving, but also provides a nutrition punch. I crave it all the time but only let myself make it every so often because it's so addicting. Even though it's addicting, it's still good for you compared to store bought granolas. You can enjoy it sprinkled on yogurt, chia pudding, or in a smoothie. Eat it dry as an afternoon snack, or pair it with almond or coconut milk to make a delicious healthy cereal.
2 cups coconut flakes
1/2 cup chia seeds
1/2 cup raw pumpkin seeeds
1/4 cup raw sunflower seeds
1/4 cup raw sesame seeds
1/4 cup melted coconut oil
2 teaspoons vanilla extract
1-2 teaspoons spirulina powder (I used 2 tsps)
2 teaspoons maca powder (optional)*
1 Tablespoon mesquite powder (optional)*
1/2 - 1 Tablespoon coconut sugar (I used 1/2 Tbsp)
pinch of sea salt
*maca and mesquite powders are optional, but since they add sweetness to the recipe, you might want to increase the coconut sugar a bit if you omit them.
- Preheat oven to 225 F.
- Place all ingredients in a large bowl and mix well.
- Spread out on a parchment-lined baking sheet and bake for about 25 minutes, stirring every 10 minutes.
- Remove from oven and let cool. Store in a sealed container.
Makes ~3 cups