Weekdays are not for leasurely brunching, unfortunately. Last week, we talked about on the go granola bars. In a similar vein, let's talk about good ole granola. This granola literally got me jumping out of bed Monday morning because it smelled so good when in the oven, I couldn't wait for breakfast to roll around.
- 2 cups old-fashioned oats
- 1/3 cup quinoa, rinsed
- 1/3 cup sliced almonds
- 1/3 cup chopped pecans
- 1/3 cup sunflower seeds
- 1/3 cup unsweetened coconut flakes
- Dash of cinnamon
- Dash of nutmeg
- 1/3 cup maple syrup
- 1/3 cup coconut oil
- Preheat the oven to 225. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, stir together the oats, quinoa, almonds, pecans, sunflower seeds, coconut, cinnamon and nutmeg.
- In a small saucepan, combine the coconut oil and maple syrup. Heat only until the coconut oil is melted (you could also do this in the microwave if you prefer).
- Pour the melted coconut oil and syrup over the oats mixture. Stir until all of the dry ingredients are dampened.
- Spread mixture on the baking sheet, as evenly as possible.
- Toast for 45-60 minutes, until crunchy.
- Allow to cool before consuming! It's best to keep this in an airtight container so it stays crunchy.
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