This granola recipe is inspired by the fact that I am just so sick of the food industry marketing snack foods that are really not that great for you as “health foods.” The number one classic example of this marketing trick is in granola. “Granola” has become an ADJECTIVE to describe health concious hippy like individuals or attitudes. I find it ironic, however; that most granolas you find in the store are incredibly high in sugar and fat – and should NOT be treated as a snack food. I was so sick of this attitude around health foods, and so I just started to make my own.
If you get familiar with food marketing, you will know that in terms of the way that our body prioritizes food, most of the marketed health foods are doing almost exactly the opposite of what you would think they would be doing. AKA – industries are churning out fat bombs filled with simple carbohydrates and fats that are incredibly calorically dense and marketing these foods as ‘snack’ foods. In reality, these foods should be used for expeditions where you need easy packable food for long hours. Even then? Most store bought granolas are way too high in oil and sugar.
Do you know what happens when I open a bag of granola? I eat the whole thing. My mission? Figure out a way to make yummy granola with a CRUNCH that I can eat all day without screwing with my body.
What’s the deal with this granola? Oh, it’s amazing, totally customizable to your flavor palette and absolutely 100% oil free. My boyfriend asks me to make this stuff for him every week so that he snacks on that over the various cookies and donuts his office provides him. I’ve done it! I’ve made a totally snack-able granola that is super delicious and super easily digestible.
Pick your flavors, add your favorite toppings, & eat it plain, in your favorite smoothie (My Go To Smoothie Bowl), or with your favorite nut milk as a breakfast cereal.
Here are my favorite flavor combinations of this granola:
- Cashew-Cinnamon: Cashew Butter, Maple Syrup, Almond Milk, Cinnamon, Quinoa, Chocolate.
- Almond Joy: Almond Butter, Maple Syrup, Almond Milk, Cocoa Powder, Chopped Almonds Unsweetened shredded Coconut.
- Cinnamon PB Banana Bread: Mashed banana, Peanut Butter, Maple Syrup, Almond Milk, Cinnamon, Optional walnuts.
- Chocolate PB (a special treat for when I am really craving a PB cup): Peanut Butter, Cocoa Powder, Almond Milk, Maple Syrup
Build Your Own Granola Recipe:
-3 cups raw rolled oats or 2 cups oats & 1 cup other grain of choice
-1 tbsp chia seeds
-2 tbsp of spices / flavorings: i.e. cocoa powder, cinnamon
-Optional additions: chopped nuts, coconut, other bake-able add ins.
-3 tbsp of your choice of nut butter (Make your own nut butter)
-1 cup plant milk of choice
-1/2 cup maple syrup
-Egg Replacer: Mashed fruit (banana, mango, applesauce) OR 3 tbsp of Aquafaba (juice from chickpea can).
-Additional (non bake-able) toppings: Dried Fruit, Chocolate Chips
Preheat oven to 365 degrees F and line a large baking sheet with Parchment paper. In a large mixing bowl, combine your dry ingredients (oats, seeds, nuts, grains, spices, other add ins). In a small sauce pan, heat on low heat the wet ingredients (maple syrup, nut butter, nut milk and egg replacers). Be careful not to burn nut butter. Stir with whisk until all wet ingredients are very combined and formed into a sort of batter. Once done, pour ‘batter’ over the dry ingredients and mix with a wooden smooth until very well combined. If you want more of a crunchy granola, make and add more of the mixture so that the oats are more wet. Once all ingredients are well mixed, pour onto baking sheet and press down with spoon or spatula to make the granola flat and compact – unless you don’t want the consistency to be chunky (I personally love it this way). Bake for 20-30 minutes, but watch very very carefully and take out when the edges are browned. This stuff burns QUICK – so careful. Let cool and dry completely before crumbling into your favorite bulk storage containers. After the granola cools completely is when you add your dried fruit and chocolate chips so they don’t cook or melt!
Keeps in pantry for 2 weeks, and in fridge for a month. Can freeze as well for up to 3 months!