I’m calling this “Sister Granola” because my sister shared this recipe with me in 2014. Since then, we have both continued to make it and change it and make and use whatever we have on hand to make it again.
It is my go-to breakfast right now, it’s easy to add to and so easy to throw together. Thanks sister :)
I am going to add in some notes for what I do if I double the recipe, which I usually do! Everything without a special note just gets doubled!
2 cups rolled oats (when I double this I add 1 cup pumpkin seeds and 1 cup sunflower seeds instead of 2 more cups of rolled oats)
1/2 cup raw buckwheat groats (when I double this I add in 1/2 cup of hemp hearts instead of more buckwheat)
1/2 cup walnuts (chopped)
1/2 cup unsweetened raw coconut
1/4 cup raisins (or dried cranberries)
1/2 tsp salt
1 Tbsp ground cinnamon (optional)
1/4 tsp ground nutmeg (optional)
1/2 cup maple syrup (if you don’t have this on hand, honey works too)
1/4 cup of dates (I just chop these up instead of blending them)
2 Tbsp melted coconut oil
2 Tbsp water
2 tsp vanilla (when I double this I add 2 tsp of almond extract instead of another 2 tsp of vanilla)
Blend dry ingredients in a bowl, blend syrup and dates, oil, water, vanilla in blender till smooth or combine in a bowl. Combine the wet and dry ingredients and spread them over parchment paper on a baking sheet. Bake at 350 for 25 minutes, stirring at about 10 minutes.
Allow to cool before storing.
Granola + Chia Seeds + Blueberries + Raspberry Kefir