Karen’s Homemade Weekday Granola

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Not too sweet, low in fat – perfect for everyday eating and snacking!

Ultra crunchy with no refined sugars. Use certified gluten free oats for a gluten free recipe.

I eat this every morning with yogurt and berries!

Great for snacking, and I use in many recipes!!

Also See recipes with Granola:

Karen’s Key Lime Pie with a Blackberry Swirl- It’s Gluten Free! (With Granola Crust!)

Peanut Butter Energy Bites – with Chocolate Drizzle

Karen’s Natural Orange, Oat & Nut Granola

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Karen’s Homemade Weekday Granola

Servings: 16 servings
Prep: 10 minutes
Cook: 14 minutes
Total: 24 minutes
Karen's Homemade Weekday Granola
Not too sweet, low in fat – perfect for everyday eating and snacking! (I use in recipes too.)

Equipment

  • 1 medium rimmed sheet pan; 10" x 15"

Ingredients 

  • 2 cups rolled oats, organic
  • 2 1/2 tablespoons coconut oil, organic
  • 1 tablespoon roasted peanut oil
  • 1 tablespoon raw honey, (If Vegan, use brown rice syrup)
  • 1/4 cup coconut palm sugar
  • 1 tablespoon pure maple syrup
  • ½ teaspoon natural vanilla extract
  • 1/2 teaspoon pure almond extract, not artificial!
  • 3 pinches sea salt, or himalayan sea salt
  • cup natural sliced almonds
  • 2 teaspoons ground flax seeds
  • 1 teaspoon cinnamon

Instructions 

  • To a small microwaveable bowl add coconut oil, roasted peanut oil, honey, coconut palm sugar and maple syrup. Microwave for 15 seconds just to warm, stir up well.
  • Place oats in a large bowl. Add the sugar/ coconut oil mixture, vanilla, almond extract, sea salt, almonds, ground flax and cinnamon. Stir up well. Spread out on a rimmed baking pan approximately 10" x 15". Can line with a silpat sheet. Press down firmly using a metal spatula.
  • Bake for 10 minutes until lightly golden. Remove from oven, stir up and flatten again. Bake for an additional 4 minutes until golden. Watch that the edges do not become too brown.
  • Cool completely, then break up into pieces and store in an airtight container at room temperature.
    Hint: For a greater cinnamon flavor, add two cinnamon sticks to the storage container.

Notes

This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition

Calories: 93kcalCarbohydrates: 12gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.001gSodium: 78mgPotassium: 57mgFiber: 1gSugar: 4gVitamin A: 0.4IUVitamin C: 0.01mgCalcium: 14mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast, brunch, Snack
Cuisine: American
Tried this recipe?Mention @azestforlife or tag #azestforlife!

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