Yields:
1 Serving
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
20 Mins
Total Time:
30 Mins
My go-to breakfast has become a bowl of overnight chia with fresh fruit and granola. But it was so difficult finding a granola that tasted exactly how I liked, and was allergen-safe to have around for my son. It became so much easier to just make my own! With this recipe, you have so much flexibility in the tastes you want to achieve.
Ingredients
Adjust Servings
Instructions
- Preheat oven to 325 F.
- Combine oat, pumpkin and sunflower seeds, coconut flakes, ground flax seeds, salt and brown sugar.
- Stir in oils, honey and maple syrup. (To prevent the honey and maple syrup from sticking to your measuring cups, it helps if you alternate between coconut oil, honey, olive oil and then maple syrup.)
- Press into baking sheets lined with parchment paper. (I fill 2 11’x15’ baking sheets.)
- Bake in preheated oven for 15-20 minutes, rotating pans halfway.
Notes
- You can use any oil combination you prefer, for a maximum of 1/2 cup. - If you like the taste of honey and prefer a granola that stays in chunks, you can use 1/2 cup honey instead of a mix of honey and maple syrup. - You don’t have to limit yourself to the add-ins listed above. If you can eat nuts, want extra coconut flavour, or prefer a saltier granola, have fun with it!