Homemade Granola

Source: Nourishing Gurus


1 cup
rolled oats (gluten-free preferred)
2 1⁄2 cups
nuts of choice (rough-chopped)
2 1⁄2 cups
seeds (pumpkin or sunflower)
3 tablespoons
pure maple syrup
2 tablespoons
avocado oil
1⁄2 teaspoon
vanilla extract
1 teaspoon
ground cinnamon
1 pinch
ginger powder (optional)
1⁄8 teaspoon
sea salt
1 cup
unsweetened coconut flakes (optional)


Preheat the oven to 325. Set aside two baking sheets. In a large bowl combine the rolled oats and nuts/seeds (leave out coconut until the end).

In a glass measuring cup, combine the maple syrup, oil, vanilla, cinnamon (and ginger if using) and sea salt. Mix well with a fork. Drizzle the syrup mixture over the oats/nuts mixture, and stir as you go. Gently keep stirring until all the oats/nuts are coated with the syrup blend.

Spread the granola mixture onto the two baking sheets. Bake in the center of the oven for roughly 25-30 minutes until golden and toasty. Check the granola half-way through to stir gently. Remove from the oven and allow the pans to cool. Pour the cooled granola into a large bowl. Add coconut if you are using. Store in an air-tight container.

Eat with unsweetened almond or coconut milk or plain grass-fed yogurt/kefir topped with 1/2 cup of berries.

Dietary Preferences: