Cinnamon Granola with Nuts + Seeds

We all need a reason to get up on a wintry morning.

This hearty, subtly sweet, nutty granola is your answer. Scented with coconut and cinnamon and bursting with crunchy almonds, pecans and seeds. Perfect for snacking, storing, atop a smoothie bowl (I chose pumpkin, I think that’s obvious) or on its own with a bit of milk.

Adapted from The Minimalist Baker: Nut + Honey Coconut Granola

INGREDIENTS

Serves: 12

• 3 cups GF rolled oats
• 1 cup almonds
• 1 cup pecans
• raw pumpkin seeds to top
• 1/4 tsp of salt
• 1/2 tbsp ground cinnamon
• 1/4 tbsp ground nutmeg
• 1/4 cup coconut oil
• 1/3 cup honey  or agave nectar
• 1 tsp vanilla extract
• 1/2 cup shredded coconut *
• 1/2 cup dried fruit *

 

METHOD

• Preheat oven to 340 F or 170 C
• Mix the oats, cinnamon, nutmeg, salt, and nuts together in a large bowl.
• In a small saucepan over medium low heat, warm the coconut oil, honey/agave and vanilla extract and pour over the dry ingredients and mix well.
• Spread the mixture evenly onto a baking sheet(s) and bake for 20-25 minutes, stirring a bit near the halfway point. The coconut oil will help this granola crisp up nicely but be sure to watch it carefully as it browns quickly.
• If you are going to add the shredded coconut*, be sure to add in the last minutes as it will burn easily.
• Once the granola is visibly browned remove from the baking sheet and into a bowl to let it cool.

 

NOTES

– Place in a container that has an air-tight seal and it should keep for a few weeks.

– This granola is very customizable. Feel free to omit or add any addition spices, oil or nut components.

– Some dried fruit* like raisins or apples would be nice. Be sure to add in the last few minutes of cooking, so they stay soft.

– Serve over a smoothie bowl, greek yogurt, as cereal with your favorite milk or take it on the go as a nutritious and delicious snack on the go.

 

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