This granola is a staple in my pantry. I only make it every other week, but I use it almost everyday. It's the perfect topping for smoothie bowls and parfaits alike. Granola is great to grab as a snack on your way out the door, plus oats are a whole grain, and they pack a surprising amount of protein. Did you know that one cup of dried oats has a whooping 10 grams of protein?
The beauty of this recipe is that this is just the base. That means that you can make this into your favorite flavor of granola with ease! Typically the measurements I use for adding in the toppings is about 1/4 cup for each topping. I always seem to have leftover nuts and seeds sitting around in my pantry, and this is the perfect way to use those up.
One of my favorite flavors of granola is lavender. To make this, I just leave out the cinnamon and add 2 tablespoons of dried lavender. So yummy it will make you feel like you're watching a sunset from a field of flowers - okay maybe not, but it's dang good.
Ingredients
2 cups oats
3 tbsp oil, sunflower is my favorite
1-2 tbsp honey (vegan substitute: maple syrup)
1/2 tsp cinnamon
1/2 tsp vanilla
Optional Toppings
1/4 cup almond slivers
1/4 cup coconut shavings
1/4 cup chocolate chips
1/4 cup chia seeds
Instructions
First preheat your oven to 350°F
In a large mixing bowl, mix together all ingredients until oats are evenly coated.
Transfer the mixture to a baking sheet and bake for about 10 minutes.
Once oats are lightly browned, remove from oven. This might take a little more than 10 minutes, but keep an eye on the granola because it will burn quickly. Stir the granola around and make sure none is stuck to the baking sheet.
Wait until granola is cooled and no longer sticky.
Pour in your toppings and shake it up in your favorite air tight container.
Let me know in the comments or on Instagram if you give this recipe a try. I love seeing your creations!
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