Nuts and oats both have amazing health benefits. Nuts are high in protein, help lower you LDL “bad” cholesterol and eating nuts has been linked to lower levels of inflammation in the body and heart disease. Oats on the other hand also have amazing health benefits. They are a great source of fiber and antioxidants. They can help with weight loss, lower blood sugar levels and help reduce the risk of heart disease. So with this granola you will get all these amazing benefits and it tastes great too! And, BONUS***This granola recipe is just in time for the holidays and put some in a cute container with a big bow and you got yourself a nice gift to give, really for any occasion! Or just keep it for yourself.
I don’t know about you but granola is dangerous in my house! It is so yummy and delicious it usually doesn’t last very long. I use it in so many ways. I put it in a small container for a to-go snack. I pack in for my daughters lunch with a side of almond milk in a thermos and she just adds the milk to the granola for a protein packed, healthy fat/carb lunch! It can be a dessert treat with a dollop of coconut whipped cream, a topping for pancakes. Mix it with fresh fruit………I add this granola to coconut yogurt! And with the warmer months approaching I add this granola to warm either coconut or almond milk (or whatever plant-based milk you like)……you truly see you can eat this so many ways!
AND……Best of all…..This granola recipe is oil-free, gluten free, dairy free and can be adaptable to whatever nuts you have just sub in whatever nuts you have for the same measurements. A side note here, I do use pumpkin pie spice mix however, you do not get a big pumpkin pie spice flavor. To me it was easier just to use that blended spice already since it had all the great flavors I was looking for. I am all about the easy way!
- 3 cups whole oats (make sure they say gluten free if need be)
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1/4 cup pitastio seeds
- 1/2 cup walnuts chopped
- 1/2 cup almonds chopped
- 1/2 cup cashews chopped
- 1/2 cup unsweetened shredded coconut
- 1/2 cup pure maple syrup
- 1 cup water
- 1/4 tsp ground ginger
- 2 tsp cinnamon
- 2 tsp pumpkin pie spice
- 2 tsp pure vanilla extract
- 1/2 tsp sea salt
Preheat oven to 350 degrees F. Then place parchment paper down on a large baking sheet, sometime you may have to split the batch between 2 baking sheets. If your nuts are whole I just put them in a baggie and bang them with a wooden spoon to "chop" them. Also, if you have salted or roasted seeds/nuts...no worries just decrease the salt to 1/4 tsp and you are still good to go! Next, add all the dry "stuff", the spices, nuts, seeds, shredded coconut and oats to a large bowl.
Next add the water and maple syrup to a small pot and just bring to a boil. Then add that hot mixture (be careful) to the bowl and mix well to coat all of the mixture. Spread the mixture onto the parchment paper and bake for approximately 30 mins, giving a stir every 10 mins or so. Then after 30 minutes if the mixture looks almost dry (ovens may vary) then turn off the oven and let the granola sit in the oven for about 15-20 mins and your granola should be nice and crispy. Store in air-tight container for 2 weeks!
Now some are really into "chunky" granola and while this recipe is not "chunky" granola.....However, I have found that if I spread it out before baking and kinda of pack it together, leaving no space and I do not stir it or touch it until the end I do get quite a few "chunks"