Before you start shopping for ingredients, make sure you’re in the organic aisle!
- 6 cups gluten free oats — or as a substitute use either brown rice flakes or quinoa flakes (or two cups of
- each for a mixture of all three!)
- 1 cup unsweetened coconut flakes or shredded coconut
- 1 cup raw chopped walnuts
- 1 cup raw chopped almonds
- 1 cup raw chopped pumpkin seeds
- 1/2 cup chopped raw sunflower seeds
- 1 teaspoon sea salt
- 1 cup virgin coconut oil
- 1 cup macadamia nut butter –or substitute almond butter or natural peanut butter depending on your preference. If using peanut butter, choose the unconventional brands (the ones that separate) rather than Skippy or Jiffy which contain partially hydrogenated oils, aka trans fat. Also, if sugar is a main concern, use tahini (sesame seed butter).
- 1/4 cup honey– or substitute pure maple syrup or, the best choice, agave necar
- 3/4 cup dried fruit (raisins, prunes, cranberries, etc) *optional*
- 1 cup dark chocolate morsels *optional*
- 3 teaspoons ground cinnamon
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. In a large bowl, toss oats, nuts, seeds, salt, cinnamon, coconut flakes (leave out the dried fruit and dark chocolate). In a medium bowl, gently whisk the melted coconut oil, chosen nut butter and agave nectar. Pour the oil mixture over the dry mixture and stir well, completely covering all the dry ingredients. Evenly spread the granola mixture onto the two baking sheets. Bake for 15 minutes and carefully remove the pans from the oven to toss and stir the oats. Bake for another 10 minutes. Remove and stir. Repeat until the mixture has cooked for a total of 30 minutes. At this point, the oats should look dark and golden in color. Allow to cool completely before tossing in dried fruit and dark chocolate morsels. Store in airtight container and enjoy!
Eat as is for an afternoon snack, or for breakfast over almond milk, hemp milk, or plain Greek yogurt.
A little tidbit about the ingredients:
Once called “the gold of the Incas,” quinoa is high in protein and includes all nine essential amino acids. Known for it’s high lysine content, it is essentialfor tissue growth and repair. It’s also a very good source of manganese, magnesium, folate, and phosphorus, and as a result this “grain”
Prized for centuries for it’s health benefits and great taste, agave nectar is an excellent substitute for refined sugar and honey. It has been used for years in the production of tequila in South America, and is proven to be an excellent remedy for intestinal bacteria. Agave nectar is also a low glycemic food, which means it does not spike your blood sugar like honey or sugar. Awesome sweetness without the sugar rush!may be especially helpful for persons with migraine headaches, diabetes and atherosclerosis. Once thought to be a grain, quinoa is actually in the same family as leafy green veggies.
A completely natural anti fungal, coconut oil has many health benefits aside from making your taste buds smile. It supports healthy skin and hair, and it’s also great for digestion, lowering cholesterol, and boosting your immune system. You can use it in your everyday cooking, not only when baking! The next time you’re cooking dinner, try sautéing your chicken or veggies in coconut oil!