• Lacey Rivette

Crunchy Nutty Seedy Granola

When I'm stuck at home on "lockdown" due to COVID and really just want granola... I get creative and make a recipe inspired by one of my favorite brands, Purely Elizabeth. (If you haven't tried it, you should!)


This granola is pretty easy and can be adjusted based on whatever you have in your pantry. Although no promises it will be as delicious as this version! It's also a good source of fiber, iron, magnesium, phosphorus, manganese, and those coveted omega 3's... So go ahead, dig in!


Crunchy Nutty Seedy Granola


Ingredients:

3 cups rolled oats

1/2 cup walnut pieces

1/4 cup quinoa, raw

3 tbsp sunflower seeds

3 tbsp hemp seeds

3 tbsp chia seeds

3 tbsp coconut or cane sugar

2 tbsp almond flour (optional)

1 tsp salt

1 tsp cinnamon

3-4 tbsp coconut oil

1/3 cup cranberries

1/3 cup raisins

4 tbsp agave or maple syrup


Directions

1. Preheat oven to 325 F and line 2 large baking sheets with parchment paper.

2. Place the oats, walnuts, hemp seeds, chia seeds, quinoa, sunflower seeds, salt, cinnamon and sugar into a food processor or blender. Pulse for about 30 seconds.

3. In a large microwave safe bowl, add the coconut oil and heat for ~1 minute or until liquid.

4. Add in the almond flour and granola mixture, followed by the agave syrup. Mix to combine.

5. Spread the granola evenly onto the baking sheets and bake for 13 minutes. Stir and bake for another 13 minutes. The granola should be fragrant and a light golden brown. If not, cook for a little longer.

6. Remove from oven and allow to cool completely.

7. Add in raisins and cranberries and then place into an airtight container.




Storage: This can be placed in the pantry for about 2-3 weeks or you can store it in the freezer for 2-3 months.


Nutrition (1/13th recipe or 1/3 cup)

Calories: 230 kcal Fat: 11g Carbs: 30g Protein: 6g Fiber: 4g Sugars: 12g

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