Karen’s Homemade Weekday Granola
Not too sweet, low in fat – perfect for everyday eating and snacking! (I use in recipes too.)
Servings: 16 servings
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
- ⅓ 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: 93kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Sodium: 78mg | Potassium: 57mg | Fiber: 1g | Sugar: 4g | Vitamin A: 0.4IU | Vitamin C: 0.01mg | Calcium: 14mg | Iron: 1mg