Best-Ever Granola

ACTIVE TIME: 30 MINUTES     TOTAL TIME: 1 HOUR 15 MINUTES     MAKES 14 SERVINGS (7 CUPS) INGREDIENTS

DIRECTIONS

¾  cup pure maple syrup

1.  Heat oven to 300°F. Line large rimmed baking ½  cup extra virgin olive oil 

sheet with parchment paper. In large bowl, combine or extra virgin coconut oil 

maple syrup, oil, sugar and salt. Add oats, coconut (melted)

flakes, and sunflower and pumpkin seeds and stir 2  tablespoons turbinado sugar 

(we used Sugar in the Raw)

to evenly coat.

1  teaspoon salt

2.  Spread mixture onto prepared baking sheet and 3  cups old-fashioned rolled 

oats

bake, stirring every 15 minutes, until granola is 1  cup unsweetened coconut 

light-golden brown and dry, 45 to 55 minutes. Let flakes

cool completely.

¾  cup raw sunflower seeds

PER SERVING: About 295 calories, 19 g fat (5 g saturated), ¾  cup raw pumpkin seeds

6 g protein, 140 mg sodium, 29 g carbohydrates, 4 g fiber   TRY THIS  

Ginger-Pecan Granola: Omit pumpkin seeds and reduce sunflower seeds to ½ cup. Add 1½ cups raw pecans (roughly chopped). Bake granola per recipe instructions, tossing with 1½ tablespoons grated peeled fresh ginger (from one 2-inch piece) when it comes out of oven.

Sweet and Spicy Granola: Omit coconut flakes and increase pumpkin and sunflower seeds to 1½ cups each. 

Bake granola per recipe instructions, tossing with 1½ 

teaspoon ground cinnamon and 1 teaspoon chipotle chile powder when it comes out of oven.

  BIG BATCH    Double the recipe and store in an airtight container; it will keep up to 2 weeks.

SAME INGREDIENTS,  

NEW MEAL!

Buy 2 large butternut squash.  

Peel, seed and chop the squash into 

½-inch pieces. Reserve one-quarter  

of the pieces for this soup, and  

use the rest for the Butternut Mole Enchiladas

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