Fibre & Protein Granola

Start by measuring 3 cups of whole rolled oats into a large bowl.

Measure 1 cup of whole almonds, place them in a bag, and break them into small pieces.

Add the broken almonds to the bowl with oats.

Measure and add 1/4 cup of unsalted pumpkin seeds to the bowl.

Measure and add 1/4 cup of salted sunflower seeds to the bowl.

Add 1/2 cup of ground flax seeds to the mixture.

Measure and add 3/4 cup of unsweetened shredded coconut to the bowl.

Add 1 tablespoon of cinnamon to the dry ingredients.

Mix all the dry ingredients together until evenly distributed.

In a separate bowl, measure 1/4 cup of coconut oil and 1/4 cup of honey.

Microwave the coconut oil and honey together in 20-second increments until melted and combined, which takes about 30 seconds total.

Mix the melted coconut oil and honey into the dry ingredients until everything is evenly coated and moist.

Preheat the oven to 350°F.

Spread the granola mixture onto a dry, non-greased 12x8 cookie sheet, patting it down to create an even layer.

Bake in the preheated oven for 20 minutes, checking at the 10-minute mark to toss the granola around for even cooking.

After 10 minutes, remove the cookie sheet from the oven, toss the granola, and spread it out again before returning it to the oven.

After a total of 20 minutes, remove the granola from the oven when it is golden brown and smells fantastic.

Allow the granola to cool completely on the cookie sheet before transferring it to a large airtight jar for storage.

Equipment Needed

Spice Level:

Dietary