I got a bee in my bonnet the other day to make granola. I’m not really sure why because this isn’t something that I make on a regular basis. However, I’ve been really trying to keep things clean and simple in my pantry and kitchen while also doing all I can to meal prep and organize for the week. So, why not have a simple snack on hand. . .
I tend to stay away from store bought granola because it can be so calorie dense and high in fat.
I tried this recipe this week and have loved having it to grab as a handful for a snack, and to put on greek yogart. It would also be so good with a little almond or coconut milk. I am loving the crunch with just a tiny bit of sweet.
1 Cup Slivered almonds
1 Cup Sunflower seeds
1/2 Cup Pepitas
1/4 Cup Flax Seed
1 Cup Unsweetened Coconut Flakes
4 T Local Honey
1 tsp Cinnamon
4 T Almond Butter
4 T Melted Coconut Oil
1 Cup Dried Cranberries
Preheat oven to 300 degrees. Line a large baking sheet with parchment paper.
Combine all the ingredients except the dried cranberries in a large bowl. Get your hands in there and really mix all the ingredients well.
Remove from the oven to cool and then add cranberries. Mix evenly. Cool completely. Store in an air tight container.