Easy but Fab Granola

I’m a pretty simple breakfast person. Generally it’s a cup of coffee and a green smoothie on the run but on off days my favorite thing to do is sit on the porch with my coffee and a bowl of granola, yogurt (finally found a nut based one I like-Amande) and some fresh fruit. Only problem….finding a Granola I loved so I made my own. This is a simple base that can be easily altered with spices to have different versions. I’m thinking Pumpkin spice 😉 Change the spices up to see what fun flavors you can come up with. Note- I use coconut sugar in most of my recipes, it supposedly doesn’t affect blood sugar as drastically as other sugars but you can sub it if you can’t find it.

Check out the video if you like too! Homemade granola

This recipe makes about 5 cups


3/4 c pure maple syrup

2 Tbs coconut sugar

2 Tbs chia

3/4 c Flake coconut

1/2 c cashews-rough chopped

3/4 c sliced almonds

3/4 c dried cranberries

3/4 c rolled oats

2 Tbs raw hemp seeds

2 Tbs ground flax*

3/4 c pecans halves rough chopped

2 tsp pure vanilla

1 tsp cinnamon

1 tsp ground ginger

Juice of half a lemon-can add zest

1 heaping Tbs coconut oil

1 tsp salt


1. Preheat oven to 375 degrees.

2. Place all ingredients into a bowl and mix well. Make sure the coconut oil is evenly mixed. If you want to you can melt it and pour it in so it’s easier to blend.

3. Pour onto a cookie sheet or into a roasting pan and put in the oven.

4. About every 10 minutes stir the granola to make sure it browns evenly.

5. Bake 35-40 minutes or until golden brown.

6. Remove and set aside to cool. Stir occasionally as it cools so it isn’t to clumpy.

7. Store in an airtight container. Should hold about 3-4wks if it lasts that long.


*I often see people use flax seeds without grinding them up first. Our digestive system can not break down the outer shell of flax so they just pass right through without getting any of the nutritional benefits so grind yours before you eat them.


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