Granola without the Sh*t
Most store-bought granolas are made with inflammatory oils or refined sugars. I’ve looked at almost every granola ingredient list out there, and there’s only been one that was “Destiny-approved” however, it still had a high sugar content. For me, it just wasn’t something I felt good about reaching for in the morning as part of a balanced breakfast.
This homemade granola is my absolute favourite, and I hope it becomes yours too. It’s incredibly easy to whip together, and you still get those chunky, crunchy granola clusters we all love.
Ingredients
4 cups oats (I use gluten-free)
1/2 cup chopped raw walnuts
1/2 cup chopped raw almonds
1/4 cup chopped raw cashews
1/4 cup pumpkin seeds
2 tbsp chia seeds
2 tbsp hemp seeds
1 cup nut & seed butter
1/4 cup honey
1 tsp sea salt
1 tsp Ceylon cinnamon
Dash of vanilla
1/2 cup chocolate chips (Optional)
Instructions
Preheat oven to 350°F (175°C).
Mix all ingredients in a bowl until well combined. The honey may not fully incorporate at first that is okay.
Pour mixture onto a prepared baking sheet.
Place in the oven for 5 minutes, then remove and stir to ensure the honey has melted and is fully incorporated into the granola. Press the mixture down firmly into an even layer before returning it to the oven.
Bake for 20–25 minutes, or until lightly golden brown.
Remove from the oven and do not stir or touch the granola until it is fully cooled. This helps create those clustery granola pieces.
Once cooled, store in an airtight container and enjoy.
