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Naked Granola


I used to be obsessed with yogurt parfaits with granola. Years ago, I would just eat whichever one looked good, then I started to pay attention to ingredients and now I just make my own. Like most things store bought, if you take a minute to look at the ingredients, there are a ton of added gross things that we really don't need. I'll never understand why sugar has to be added to literally everything. But that's for another rant.


I made a batch of granola a long time ago and haven't made any since. It was really good and lasted forever. This time I decided to just throw in whatever I had at home and hope for the best. Well, that was a great decision because this turned out so good!! I've been having it in the morning for breakfast with cashew milk, chia seeds, hemp seeds and some berries. It's really filling (I'm never full so this was a surprise) and so easy to throw together. It's full of complex carbs and healthy fats so it's going to keep your blood sugar balanced and give you sustained energy.


Here's the recipe;


Ingredients:

· 4 cups oats

· 1 cup shredded coconut

· ½ cup raw walnuts

· ½ cup raw cashews

· ¼ cup sunflower seeds

· ½ cup organic raisins

· ¼ cup coconut oil

· 1 tbsp vanilla

· 1 tbsp cinnamon

· ¼ cup raw honey

· 2 tsp Himalayan salt


Directions:

1. Preheat oven to 325 degrees. Mix oats, shredded coconut, melted coconut oil, vanilla, honey, cinnamon and salt in a large bowl. Stir until well combined. Lay on a parchment lined baking sheet. Bake for 20 minutes.

2. Remove from oven, mix around and place back in for another 10 minutes.

3. Remove from oven again, add in cashews, walnuts, raisins and sunflower seeds. Stir until combined and put back in the oven for another ~15 minutes (longer if you want it darker, less if you want it lighter; just keep an eye on it). You’re looking for a nice golden-brown colour. It will most likely seem soft and not crunchy when you remove it for the last time, but as it cools it will crisp up.

4. Store in an airtight container at room temperature for 1-2 weeks. This makes ~ 6 cups.


Enjoy!!


-xo Samantha



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