I'm currently writing this post as I sip on a dirty chai with the New England breeze swirling through the air. As I sit in a coffee shop in Cambridge anxiously awaiting for my Florence gal-pal to arrive, I figured I'd take this time to get this bangin' granola out to you guys just in time for the long weekend. Though most of us are bummed summer is coming to its sweet end, rest assured that making this recipe will get you rather excited for the coming fall months ahead. Warm, cinnamon goodness wafting through the air anyone?
Unlike your typical sugar-laden processed gunk you'll find on most grocery store shelves, this wholesome granola is made with minimal ingredients, is packed with nutrients, and tastes way better than those store bought versions. Packed with protein and fiber from the nut blend and old fashioned oats, more easily metabolized MCT's (medium-chain triglycerides) from the coconut oil, antioxidants from the cinnamon, and with only a touch of sweetness from the raw local honey-- this mix is sure to keep your blood sugar and energy levels in their happy place. Bonus: making your own is actually much cheaper, too!
So pop this earthy crunchy goodness into a jar, put on the shades, and whip out the white jeans one last time, as I'm confident this recipe will keep your wellness vibes flowing as you venture out into the weekend and savor the last bits of summer.
Honey Almond Pecan Granola
3 C. Old Fashioned Rolled Oats (Gluten free, if you choose)
1/2 C. raw sliced almonds/crushed pecans
3 heaping Tbsp raw, local honey
1/4 C. Coconut Oil, melted
1/2 tsp. Cinnamon
pinch of Himalayan Sea Salt
1 tsp Vanilla Extract
1/3 C. dried cranberries or fruit of choice
Preheat oven to 300 degrees Fahrenheit. Combine oats, honey, melted coconut oil, vanilla extract, cinnamon, and sea salt in a large mixing bowl until well combined. Spread mixture evenly onto a baking sheet and place in oven for 15 minutes.
While the granola is baking, place the nuts in a pan on the stove top over medium heat for about 5 minutes, or until nuts begin to ever so slightly brown. Set aside.
Once 15 minutes is up, stir the oat mixture on the baking sheet, and place back in oven for another 10 minutes. Once 10 minutes is up, stir the nuts into the oat mixture and place back in oven for another 2-3 minutes, so the nuts can briefly roast and soak up some of the honey.
*Note: Though these few extra steps with the nuts may sound a bit tedious, it really makes all the difference in terms of not having the nuts roast too much and your granola tasting burnt!
Now let the granola cool (this is where it begins to harden and turn into crumbles). Once ready, you can then stir in your dried fruit. Store granola in air-tight containers. It should last for up to two weeks!
Happy Weekend, y'all.