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Bake Half - Save Half Pomegranate Granola

Prep Time 5 mins
Cook Time 26 mins
Total Time 31 mins
Course Snack

Ingredients
  

  • 8 Cups Organic Old-Fashioned Rolled Oats  Use certified gluten-free oats for gluten-free granola
  • 3 Cups Forest Berry Trail Mix  Whole Foods
  • 1 Cups Organic Salted Mixed Nuts Chopped (Can chop by hand or food processor)
  • 2 Tsp Fine Grain Sea Salt
  • 3/4 Cups Coconut Oil  Melted
  • 1/4 Cups Macadamia Nut Oil
  • 3 Oz Organic Pomegranate Syrup Just Syrup
  • 2 Tsp Vanilla Extract
  • 1 Tsp Green Leaf Stevia 
  • 4 Tsp Pumpkin Pie Spice 

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit and line 2 large, rimmed baking sheets with parchment paper.
  • In a large mixing bowl, combine the dry ingredients. Divide dry ingredients and save ½ to bake at another time in a glass container or jar. 
  • Mix together oils, syrup, vanilla, stevia, and pumpkin pie spice. 
  • Pour wet ingredient mixture over unsaved dry mixture. 
  • Toss well, until every oat and nut is lightly coated. Pour the granola onto your prepared pans and use a large spoon to spread it in a thin even layer.
  • Bake until lightly golden, about 22 to 26 minutes, stirring halfway. The granola will further crisp up as it cools.
  • Let the granola cool completely, undisturbed (at least 45 minutes). Break the granola into pieces with your hands if you want to retain big chunks or stir it around with a spoon if you don’t want extra-clumpy granola.
  • Store the granola in an airtight container at room temperature, or in a sealed glass jar in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.
  • For the second half of the dry mixture, follow steps 3-8 using the same amount of seasoning, oils, and syrup as the first half.

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