One of my favorite breakfasts in the morning is granola. It’s crunchy yet chewy, sweet yet salty, and above all it fills me up. But whenever I go to the grocery store I find myself scouring the shelves in search of a brand that isn’t loaded with refined sugar or some type of preservative. Now I know there are definitely brands out there that fit the bill, but I’ve found that it’s so much easier just to make my own. I can add whatever I want to it and know exactly what’s in it.
This recipe is a rough guide that doesn’t have to be followed to a T. Of course the baking temperature and time should not be changed, but feel free to mix and match any ingredients you’d like. Instead of walnuts you can use almonds or macadamia nuts. Instead of prunes you can use dried mango or raisins. The possibilities are endless!
As it is with anything else, homemade foods are just better. They taste better and are definitely better for you in terms of what ingredients get put into them. The best part about this recipe is that it’s super simple and fills three mason jars of granola, so you’ll have a stash of it that’ll last you at least a week (if you can keep yourself from eating it all right after it’s done).
Granola made simple without oil or refined sugar. Perfect for topping smoothie bowls, dairy-free yogurt, or even as a cereal with some plant based milk.
- 2 cups rolled oats
- 1 cup buckinis (activated buckwheat)
- 2/3 cup chopped dried fruit (I used apricots and prunes)
- 1/2 cup chopped walnuts
- 1/3 cup raw pepitas (pumpkin seeds)
- 1/4 cup raw unsalted sunflower seeds
- 1 Tbs flax seed
- 1/2 tsp cinnamon
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- Preheat the oven to 400°F.
- Combine all the dry ingredients in a large bowl.
- Pour maple syrup and vanilla extract over the dry ingredients and mix until everything is coated.
- Place parchment paper on a baking sheet and spread granola mixture on top of the parchment paper.
- Bake in the oven for 10 minutes. Take the baking sheet out of the oven and mix the granola around. Bake for another 10 minutes.
- Take out the baking sheet and set aside to cool for 20 minutes. Once the granola is cooled, use the parchment paper to take it off the baking sheet. Store in mason jars for up to 10 days.
Hope you enjoy this recipe! If you remake it be sure to tag me, I love seeing your creations :)
– Corinne xx