Make your own oat milk in this recipe for no-added-sugar granola, or serve with organic cow’s milk or yogurt.
PB+J Granola:
¾ cup unsweetened smooth peanut butter
2 tbsp coconut oil
2 tbsp coconut sugar
3 cups old fashioned rolled oats
1 cup unsalted peanuts, chopped
½ cup raspberry jam
½ cup of dried fruit
In a small saucepan over medium-low heat, melt peanut butter with coconut oil and coconut sugar. Pour peanut butter mixture over oats and mix well. Add peanuts and mix again. Transfer mixture to a parchment-lined baking sheet and dollop jam over granola. Bake at 350ºF until golden brown, about 20-25 minutes. Once the granola is golden and crisp, remove from oven and allow to cool completely before stirring in dried fruit.
Enjoy!
Banana Bread Granola:
3 cups old fashioned rolled oats
½ cup chopped pecans
½ cup chopped walnuts
1 tsp ground cinnamon
1/3 cup maple syrup
1 ripe banana, mashed
¼ cup coconut oil, melted
1 tsp vanilla extract
¼ cup mini dark chocolate chips (optional)
½ cup banana chips (optional)
In a large bowl, toss together oats, nuts, and cinnamon. Add maple syrup, banana, coconut oil, and vanilla extract. Mix well and transfer to a parchment-lined baking sheet. Top with chocolate chips and bake at 350ºF for 20-25 minutes. Make sure granola is crisp and banana has completely dehydrated. If using banana chips, stir in once granola is cool.
Savory Granola:
3 cups old fashioned rolled oats
½ cup chopped almonds
½ cup chopped walnuts
¼ cup sunflower seeds
1 tsp garlic powder
1 tsp smoked paprika
2 tsp rosemary, chopped
¼ cup olive oil
1 egg white
2 tbsp honey
Salt and pepper to taste
In a large bowl, toss together oats, nuts, seeds, garlic powder, cayenne, and rosemary. Add oil, egg white, honey and season with salt and pepper to taste. Mix well. Transfer to a parchment-lined baking sheet and bake at 350ºF for 20-25 minutes, tossing once halfway through.
Enjoy!