Good moooorning, friends! How was your weekend?! We packed and did 6 trillion loads of laundry and our move is starting to feel SO REAL! I can’t believe this is my last week in Texas – it is just so crazy how fast time has flown in the past year.
Lately I have been SO addicted to the line of granolas by Purely Elizabeth. It is absolutely my favorite store-bought granola and I’m obsessed. You can find them at Target, Whole Foods, Sprouts, and I just saw a couple bags at my local Kroger! They’re sweet, salty, and have a really impressive list of wholesome, organic ingredients. Anyway, I thought it would be fun to share what my favorite, basic, go-to recipe for homemade granola is. It’s entirely delicious, nutritious, and pretty customizable! It’s dairy-, refined sugar-, and gluten-free, too, if those are things you are keeping tabs on!
Here’s what we’re looking at:
- the grain: gluten-free rolled oats
- the sweeteners: coconut sugar + honey
- why coconut sugar? Coconut sugar is considered an “unrefined sugar.” It is easier on your blood sugar levels, retains vitamins and minerals that cane sugar does not, and some suspect it holds some benefits for gut health. It has a delicious caramel flavor that works beautifully in baking and can often be subbed for brown sugar in a 1:1 ratio. It’s definitely not a health food, but it’s better than regular white cane sugar!
- why honey? Honey makes granola MAGIC! Why? Because it creates the ultra-clumpy goodness that we love! I did test this recipe with maple syrup in case you’re a vegan or don’t have honey on hand, and it works just as well, but doesn’t produce a granola that’s quite as clumpy as the honey version.
- the nut: waaaalnuts!! I love them, but I know most people don’t love them. Mainly because their skin is a little on the bitter side. But they are soooo incredibly good for you! Although they are commonly touted for their omega-3 benefits, they also have powerful anti-inflammatory, cancer-fighting properties and are excellent in supporting good cardiovascular health. If you don’t want to use walnuts in this recipe, not a problem. Pecans, almonds, or cashews would sub beautifully!
- the (coco)nut: make sure it’s unsweetened, flaked coconut!!
- the oil: coconut oil! Yeah, yeah, the FDA says it’s bad for us, but I don’t buy it. I think it’s a great source of healthy, plant-based fat.
- the seasonings: salt, vanilla, and cinnamon.
I hope you guys love this recipe! It’s quick, easy, and perfect for adding to just about EVERYTHING – from topping your morning smoothie to yogurt to milk – just treat it like sprinkles 😉
^^ !!! ^^
- ¼ c coconut oil
- 3 T honey (can sub maple syrup)
- 3 T coconut sugar
- 1 t vanilla
- 2 c gluten-free rolled oats
- 1 c unsweetened, flaked coconut
- 1 c raw walnuts (can sub pecans, almonds, or cashews)
- 1 t ground cinnamon
- ½ t fine sea salt
- Preheat oven to 300.
- In a saucepan on low heat, melt coconut oil. Turn heat off and whisk in honey, coconut sugar, and vanilla. Set aside.
- In a large bowl mix together oats, coconut, walnuts, cinnamon, and salt. Pour in the liquid mixture and mix to combine, making sure the dry ingredients are thoroughly coated.
- Spread out evenly on a greased baking sheet and bake for 20 minutes, until lightly golden. Let cool to room temperature, then break apart and keep in a sealed container or bag for up to a week.