More granola, less problems.

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I’m sure that you all totally remember my eloquent quote on Alexi’s post about granola. I sound like an idiot, but my feelings haven’t changed. I’m a strong advocate for homemade granola. As in, not buying tiny bags at the grocery store. Like, stop spending six dollars on six ounces. JUST STOP IT.

I sometimes feel as though homemade granola advocacy is my life calling. Please let me help you. Sometimes I even just do this when I’m bored and want my apartment to smell like mapley goodness.

Let’s call June “Granola Month”! I want you to make a batch and share it with us. I mean, via the internet, unless you live nearby… then, you know what you’re expected to do…

Preheat your oven to 300 degrees.

Ingredients

  • 2-3 cups old fashioned whole oats
  • 1 cup raw almonds
  • 1/2 cup unsweetened coconut
  • 1/2 cup shelled sunflower seeds
  • 1/3 cup maple syrup
  • 1/3 cup melted coconut oil (or other oil)
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 1 pinch salt

In a medium-sized mixing bowl, toss all ingredients together.

Pour the bowl’s contents onto a lined baking sheet. I used foil on an 8×8 in my toaster oven and it took more time than normal because it was quite a thick layer. Halfway through baking I shuffled it around a little to make sure it baked evenly.

Bake for 45 min-1 hour, or until golden brown.

Let cool and store in an air-tight container!

Lefty granola-eating setup.

To make this gluten-free, simply use GF oats!

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