Have you been looking for a delicious and satisfying snack? Well you’re not alone! I’ve been getting SO many questions recently from a wide variety of people, some which include….Mom’s wanting an easy after school snack for their kids, women wanting a satisfying office snack, and our customers at Kelly’s Bake Shoppe and Lettuce Love Cafe looking for an after workout pick-me up! Well…I think I’ve found what you’ve been looking for. My Homemade Granola is loaded with tons of protein, fibre, antioxidants, and micronutrients…and the best part is that you’ll stay satisfied for a long time! It’s also 100% Gluten Free and Vegan!
I’m so excited to share this amazing recipe with all of you! I can’t say enough how much I LOVE this granola!
I’ve made this granola now three times and it’s turned out absolutely delicious every single time. It’s a very simple, and straightforward recipe, and you can also make a big enough batch and keep it in an airtight container for up to a month. Ours usually only lasts a few days though…Michael eats it as his late night snack!
Here’s what you’ll need!
1 ½ C Gluten Free Oats
½ C Raw Brazil Nuts, coarsely chopped
1/4 C Raw Organic Cacao Nibs
½ c Raw Shelled Sunflower Seeds
1/2 C Raw Pumpkin Seeds
½ c Raw Almonds, chopped
2 tsp Ground Cinnamon
1 tsp Himalayan Sea Salt
4 tbsp RAW Coconut oil
3/4 C Maple Syrup
¼ C Brown Rice Syrup
2 tbsp Filtered Water
1 tbsp REAL Vanilla
¼ C Dates (finely chopped)
¼ C Dried Goji Berries (or dried cranberries)
¼ C Thompson Raisins
**PLEASE NOTE: To make this recipe nut free, remove the nuts from the recipe, and double the sunflower seeds, and pumpkin seeds in the recipe, I make mine nut free when I want to take it to Kelly’s Bake Shoppe…because we’re nut free!
Preheat the oven to 300F. Line a large, heavy baking sheet with parchment paper
Mix the oats, brazil nuts, Cacao Nibs, sunflower seeds, pumpkin seeds, almonds, cinnamon, and sea salt in a bowl and set aside.
Heat the coconut oil, in a small saucepan over low heat. Add the maple syrup and brown rice syrup, water and vanilla and heat until combined.
Pour the mixture over the dry mixture, and mix with a wooden spoon. Pour the mixture on the prepared baking sheet and make sure it’s evenly distributed.
Bake the granola for about 40 minutes, or until it’s golden brown and decent sized clusters begin to form. As it bakes, stir it every 15 minutes or so, to make sure it doesn’t burn.
Add the dried fruit to the baking granola, and bake for another 10-15 minutes. Don’t worry if it looks a bit wet in the oven, the granola will become crunchy when cool.
This granola is very shelf stable and can be kept in the cupboard in an airtight container for 2-4 weeks. Ours only lasts a couple of days! I like to pour some delicious coconut, or almond milk over mine, and have it for breakfast in the morning (as well as my famous green smoothie of course)!
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www.LettuceLoveCafe.com 399 John Street, Burlington, ON Canada