Recipe Files: Sarah's 'nola
If you know me, you probably know that I love making granola. It’s the most “me” thing I make. And I’ve coined my recipe “nola” because it’s granola without any of the gross additives… plus it sounds kinda cute.
I’m like low-key (high-key?) obsessed with it. It’s something I started making in high school and, over the years, have really perfected to the point of well, perfection. Seriously. Once you make this - and realize how stupid easy it is - you’ll never want to go back to store bought granola ever again. This makes a pretty good size batch and is great for breakfast or a snack, and also makes a wonderful gift. I like to eat mine on top of yogurt and fruit, or sprinkled over an acai bowl. You can also serve it with milk or even just eat it by the handful.
If you make it at home, please comment below and let me know!
4 cups rolled oats
1 cup shredded, unsweetened coconut
1 cup raw, unsalted almonds (or any nut of choice)
1/2 cup raw, unsalted sunflower seeds
1/2 cup raw, unsalted pumpkin seeds
1/3 cup coconut oil (or vegetable oil)
1/4 cup raw honey
1/4 cup maple syrup
1 t vanilla extract
cinnamon (you probably only need about a teaspoon, but I have a pretty heavy hand with this and usually add a lot more)
dried fruit (if desired)
Preheat oven to 350. Mix dry ingredients and set aside. In a pan, heat coconut oil, honey, maple syrup and vanilla. Heat and whisk together until combined. Pour the liquids over the dry mixture and stir until well coated. Transfer to a greased baking sheet and bake for 20-30 minutes or until the granola is golden brown. Check on the granola and stir about every 10 minutes so it cooks evenly.
Once it’s cooled, I like to add dried cranberries and dried blueberries, but dried banana, raisins or apricots work well, too. This is VERY customizable. You can switch out any of the seeds or the almonds for other seeds/nuts (or leave them out). Can also switch out the cinnamon for pumpkin pie spice.