Filled with brain and heart healthy ingredients, this will soon become your favorite granola. Add to Greek yogurt to make a parfait or sprinkle on top of your oatmeal.
15-20 minutes plus cooling time
3 tablespoons coconut oil
3 tablespoons honey
3 tablespoons pure maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 cup natural almonds, very coarsely chopped (4 ounces)
1 cup walnuts, very coarsely chopped (4 ounces)
1/2 cup raw cashews, very coarsely chopped (2 ounces)
1/2 cup unsweetened shredded coconut ( 1 1/2 ounces)
1/2 cup hulled pumpkin seeds (about 2 ounces)
1/2 cupped hulled sunflower seeds (about 1 ounce)
2 tablespoons sesame seeds
2 tablespoons flaxseeds
Position a rack in the center of oven and preheat to 400 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
Heat the coconut oil, honey and maple syrup together in a large saucepan over medium heat, whisking often, until the oil is melted and the mixture is combined. Remove from the heat and whisk in the vanilla and cinnamon. Add the almonds, walnuts, cashews, coconut, pumpkin seeds, sunflower seeds, sesame seeds and flaxseeds and stir well to coat. Spread the mixture on the baking sheet.
Bake, stirring two or three times during cooking to incorporate the outer edges (which cook more quickly) with the rest of the granola, until the granola is golden brown, 15 to 20 minutes. Remove from the oven and let cool. Using your hands, break up the granola into small, bite-size pieces. (Store at room temperature for up to 2 weeks).
Layer with Greek yogurt to create a delicious and healthy parfait. Add raisins, dried cherries or dried cranberries for sweetness.
Oz, L. (2015). The Oz family kitchen. New York: Harmony Books