So sorry for the delay in posts…I’ve been having some health issues recently. Fibromyalgia + winter in Wisconsin = Pain, anger, and pining for California. Speaking of California, one of my favorite memories is the spring break I spent there in order to audition for a vocal performance scholarship at my dream college (which I got!). Every morning that week was spent on the front porch, smelling the orange blossoms, toasting in the sun, drinking coffee, and eating yogurt and granola before going for a run on the beach. There has been a granola recipe in my family for years, and we’ve all tweaked it to our personal tastes. Here’s my version! (It’s probably the healthiest of all of them…just sayin’.) Guess it’s not a secret anymore!
You can switch out the nuts to whatever you’d like, including seeds, if you’re tree nut allergic. Pepitas (pumpkin seeds) and sunflower seeds would be delightful in here. Check out the chart in the bottom for seed benefits from The Body Unburdened‘s post. She’s got a lot of great info on a chart and the post elaborates even more. The yogurt I’m eating here is the Greek Style Raspberry So Delicious Coconut Milk yogurt. Very tasty!
Preheat oven to 325 degrees F
In a big bowl, mix:
4 c. old fashioned oats
1 c. unsweetened coconut
1 c. chopped pecans
1 c. slivered almonds
1/2 c. quinoa flakes
In a small bowl, melt
3/4 c. coconut oil, trans-fat free margarine (for a buttery taste), or butter, if you can eat it
3/4 c. light brown sugar or 1/2 c. raw honey or agave nectar
2 tsp. vanilla
1 tsp. coconut extract (Unless you’re using unrefined [virgin or extra virgin] coconut oil, which lends a coconut flavor already. You can also switch it out for rum extract, almond extract…get creative!)
1/2 tsp salt (omit if preferred)
1/4 c. flax seeds
Mix it all together and then pour over oat mixture. Stir it all up and scoop onto jellyroll pans (cookie sheets with edges), as thinly as possible. You should be able to see the pan a little bit through it. Make sure it’s evenly distributed.
Bake for 30 minutes at 325 degrees. I usually end up with 2-3 pans with one recipe.