This granola recipe is tried and tested
- 4 Tbsp Manuka Honey
- 1 Tsp Green Leaf Stevia
- 1 Cup Melted Coconut Oil Divided in half
- 1 Tsp Vanilla Extract
- 4 Cup Organic Old-Fashioned Rolled Oats Use certified gluten-free oats for gluten-free granola
- 2 Cup Forest Berry Trail Mix Whole Foods
- 1/2 Cup Raisins
- 1/2 Cup Golden Berries
- 1 Cup Sprouted Organic Pumpkin Seeds
- 1 Tsp Fine Grain Sea Salt If you’re using standard table salt, scale back to 3/4 teaspoon
- 1 Tbsp Pumpkin Pie Spice
- 1/2 Cup Organic pomegranate molasses Just Syrup
- 2/3 Cup Dried Fruit Apricots, dried cranberries
- 1/2 Cup Chocolate Chips or Coconut Flakes Totally optional additional mix-in
- Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
- In a small microwave safe bowel, mix 1 tbsp honey, ½ cup coconut oil, stevia, and vanilla. Microwave for a couple seconds to help combine.
- In a large mixing bowl, combine the oats, trail mix, raisins, pumpkin seeds, salt and pumpkin pie spice. Stir to blend.
- Pour in the wet ingredient mixture and pomegranate molasses. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
- Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
- After taking the granola out of the oven heat up the rest of coconut oil and honey in a microwave safe bowl, mix, and pour over granola as it sits to cool.
- Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). 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 for 1 to 2 weeks, or in a sealed freezer bag 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.
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