Let’s be real, finding the perfect granola can be hard. For me, it’s nearly impossible to find a granola that meets my allergy needs. Allergies are peculiar. I can have almonds and pecans, but I am deathly allergic to every other nut under the sun. This makes finding a suitable granola quite difficult as they usually contain traces of or are processed on peanut/tree nut equipment.
This recipe is super versatile to meet your needs. All you really need is 1/2 cup oats, 1/2 cup honey/maple syrup, and 3.5 cups of nuts/seeds — how ever you would like to split it up. In less than 30 minutes you can have a delicious accompaniment to your breakfast meal.
- Dried fruit (I personally enjoy dried cherries and chopped candied ginger)
- Dark chocolate chips (for making a yummy yogurt parfait dessert)
What do you add granola to? Share with us on Instagram @nourishcollectiverdn #nourisheats
1/2 cup maple syrup or honey
1/2 cup oats
1 cup pumpkin seeds
1 cup sunflower seeds
1/2 cup slivered almonds
1/2 cup pecan pieces
3 tbsp ground flaxseeds
1 tsp cinnamon
1 tsp vanilla
Preheat the over to 300 degrees and line a baking sheet with parchment paper. In a saucepan, heat the honey or maple syrup for 3-4 minutes on medium-low. After removing from the heat, stir in the cinnamon and vanilla.
Combine the oats, seeds, and nuts. Then fold in the sweet mixture.
Pour the granola mixture onto the baking sheet and flatten out with a spatula. Bake for 20 minutes or until the edges are golden. Remove from the oven and cool. Once cooled, break into granola clusters.
Be sure to watch the honey or maple syrup in the saucepan, as it can bubble over. I usually oscillate the heat to prevent bubbling over from happening.