HOMEMADE GRANOLA

SERVES 12 PORTIONS

2 cups (480 ml) gluten-free rolled oats

1⁄2 cup (120 ml) almonds

1⁄2 cup (120 ml) pecans or other nuts

1⁄2 cup (120 ml) hemp seeds or other seeds

1⁄2 cup (120 ml) extra virgin coconut oil, melted

1⁄4 cup (60 ml) maple syrup or another sweetener

1 tsp vanilla extract

1⁄2 tsp sea salt

NUTRITIONAL VALUES

Calories: 28kcal
Fat: 0.2g (0g S.Fat)
Carbs: 5.1g
Protein: 2g
Sugar: 3.7g
Sodium: 7mg

METHOD

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.

Combine the oats, almonds, pecans, and seeds in a large mixing bowl. In a separate bowl, whisk together the coconut oil, maple syrup, vanilla extract, and salt. Combine the two mixtures and spread them out on the prepared baking sheet.

To achieve an even colour, bake for 20 to 25 minutes, stirring once.

Allow to cool completely. Store at room temperature in an airtight container for up to 1 month.

HOMEMADE GRANOLA

SERVES 5 CUPS

3 cups rolled oats

3⁄4 cup sliced almonds

2 tsp ground cinnamon

1⁄4 tsp salt

1⁄2 cup maple syrup or agave

2 tbsp canola oil

1 tsp pure vanilla extract

1 cup raisins

NUTRITIONAL VALUES

Calories: 193kcal
Fat: 11.2g (2.1 S.Fat)
Carbs: 19g
Protein: 5.7g
Sugar: 8g
Sodium: 69mg

METHOD

Preheat the oven to 165°C/325°F. Line a large baking sheet with parchment paper or Silpat.

Mix oats, almonds, cinnamon, and salt in a large mixing bowl with a large spoon. Stir in the maple syrup, oil, and vanilla extract until the oats are evenly coated. Bake for 30 to 40 minutes, turning occasionally with a spatula, on a prepared baking sheet. Remove from the oven, allow to cool completely, and then stir in the raisins.

RECIPE NOTES

Can be made ahead of time and frozen for up to two months.