I’m a little bit obsessed with granola, ok maybe its a deep rooted love, but its just so darned good and goes with everything! Currently on my daily breakfast rooster or as a quick snack mid day, my maple blueberry granola is so so good and satisfying and so much better for you than the sugar packed store bought kind. I use it as a topper on plain greek yogurt and fresh berries, with a big ol’cup of joe.
Here’s how I make it:
3 cups whole rolled organic oats
1 cup organic whole raw almonds
1 cup organic whole raw cashews
1 cup organic whole raw pecans
1 cup organic chia seeds
1 cup organic raw sunflower seeds
1 cup organic hemp seeds
1 cup organic raw unsweetened shredded coconut
3 cups dried wild blueberries (or dried cherries…equally tasty)
1/2 cup raw powdered cocoa
1 cup maple syrup
3 tbsp organic coconut oil
1 tsp vanilla extract
Preheat oven to 350 degrees Celcius and line two baking sheets with parchment paper.
Mix the oats, almonds, cashews, pecans, chia seeds and sunflower seeds in a large bowl and set aside. In a saucepan on low heat the coconut oil, once melted pour in the maple syrup and vanilla. Stir, remove from heat and pour into the oat mixture. Mix until the dry ingredients are evenly coated and no longer dry. Pour mixture in two batches onto the baking sheets and pop into the oven.
Bake for about 20-30 minutes, taking the trays out every 5 and mixing the granola around so it roasts evenly and doesn’t burn. 5 minutes before you’re ready to take the trays out, pour cocoa on top and shredded coconut and mix again. You’ll know when everything is done because it will be beautifully golden brown and crisp.
Take granola out, pour into a bowl and add the hemp seeds and blueberries. Mix, let cool and store in an air tight container (I get ours from IKEA, they’re great and cheap and giant).