Who doesn't love granola? I was in a grocery store the other day and they were sampling/promoting a fancy brand of granola. I tried it and it was so delicious, I almost purchased some (for $11 a bag!)...until I realized the oats were not organic. "Well, I'll just make this at home!" and voila!, golden granola was born. After learning about the high exposure of oatmeal to pesticides (like glyphosate), I always choose organic oats, even if they are (sometimes significantly) more expensive.
Delicate, delicious and chock full of nutrition and fiber. My version is refined sugar free with an anti-inflammatory kick of turmeric and Ceylon cinnamon. A little of this stuff goes a long way...so rich and satisfying. Serve it with homemade nut milk, top with sliced bananas and berries and you have a real breakfast treat!
(makes about 3 cups)
2 ½ cup organic oats
½ cup pumpkin seeds
¼ cup flax seeds
½ cup cashew pieces
½ cup coconut flakes
2 tsp Ceylon cinnamon
2 tsp turmeric powder
1/2 tsp Himalayan salt
½ cup maple syrup
1 Tbsp ghee, melted (optional)
¼ cup mulberries (can sub goldenberries, dried currants, dried tart cherries), chopped
1) Preheat oven to 350 degrees F.
2) Combine oats, seeds, cashews, coconut, cinnamon, turmeric and salt well in a large bowl.
3) Pour ghee and maple syrup over mixture and stir well until combined.
4) Spread on a large baking sheet covered with parchment paper.
5) Bake for 15 minutes (take a peek after 10). Turn tray and bake another 3 minutes. Do not stir while baking.
6) Remove from oven, add mulberries (or berry of choice), cool and enjoy. Allow to cool completely before storing in an airtight container for up to one week.