Mar 7

Mar 7 NUTRITION // The Best Granola Recipe

Hola!

I posted a picture and shared on my Instagram Stories recently about my favourite granola recipe. Honestly, this one is so delicious, I have trouble keeping enough after snacking post-cooking to have for the next couple weeks... I ate a little too much this time.

Anyways, I absolutely love granola because it is such a great snack + breakfast buddy.

What's a breakfast buddy?

Well, sometimes if you feel like your regular breakfast isn't quite hitting the spot, you can combine the "breakfast buddy" together to fill you up + give you that extra kick of energy.

I love topping my smoothie bowls, yogurts, even oatmeal (to give it a little top crunch) with granola. This recipe has cinnamon, banana and maple syrup so it is a little sweet so its perfect for a mid-day pick-me-up snack too. It is amazing to curb those sweets cravings!

Hope you all enjoy this recipe + let me know if you have any questions in the comments below :)

RECIPE

Serves: 15+

Time: Prep - 10 min, Cooking - 20/25 min

INGREDIENTS

1 1/2 cup rolled oats
1 cup almonds (I used sliced almonds)
1 cup raw sunflower seeds
1 cup of any preferred nut/seed
1/3 cup flaxseeds (I used milled flaxseed to achieve larger "clumps")
2 bananas (the riper, the better, bright yellow/spotty = best)
3 tablespoons of maple syrup
1 tablespoon coconut oil
1 1/2 teaspoon ground cinnamon

INSTRUCTIONS

Preheat oven to 375 degrees F
Mix all dry ingredients in large bowl (everything except bananas, maple syrup, and coconut oil)
Mix bananas in blender
Combine bananas, maple syrup, coconut oil in blender
Mix wet mixture into large bowl with dry ingredients
Stir until everything is consistent and well coated
Spread evenly on a baking sheet greased with coconut oil
Bake for 15 minutes
Stir well + bake for another 15 minutes or until desired golden brown
Let cool completely (... and snack) + put it in air tight container at room temperature

** Granola should keep for couple weeks @ room temperature + air tight container **