If you’re a sugar-free kinda family (or trying to be), finding a tasty granola that is less than $8 a bag is HARD to find. That’s why I make ours.
Nursing mamas, the oats and flax in here will be your milky friends. Also, you can eat this for quick and sustained energy by the handful when your hands are, you know, not full.
Once you have the formula down, you can sub different nuts and seeds with whatever you have in your pantry.
Breakfast is ready.
- ¾ cup coconut oil
- 1 teaspoon sea salt
- 3 cups almond slivers
- ¼ cup maple syrup
- ½ cup coconut sugar
- 2 teaspoons vanilla extract
- 2 “flax eggs” (2 tablespoons ground flax mixed with 6 tablespoons water, stir and let sit for five minutes to set up)
- 4 cups old-fashioned rolled oats
- 2 cups unsweetened coconut flakes
- 1 teaspoon ground cinnamon
- ¼ cup hemp seeds
- ¼ cup chia seeds
Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
In a heavy-bottomed, medium pot, melt the oil with the salt over low heat. Add almonds, increase the heat to medium, and cook, stirring frequently, for 5 minutes, or until lightly toasted. Add the maple syrup and sugar, reduce the heat to low, and stir until melted. Remove from heat and stir in vanilla extract.
In a large bowl, combine dry ingredients. Add almond mixture and the “flax eggs” and toss until the oats are evenly coated.
Spread the oat mixture on prepared pans. Bake for 15 minutes, stir, and bake for 10 more minutes