When I was younger, my mom and I were the only ones that woke up early. Of course, Dad woke up early but he was usually leaving by the time I graced the downstairs. Mom would make coffee and then we'd munch on granola and talk about boys, school, work, and funny things that happened that week. Those conversations/counseling sessions (let's be honest) were some of my warmest memories of living at home. So, while I am typically a smoothie girl these days, I do make a big bowl of granola every once in a while.
Like my Cranberry-Almond Granola, this cereal has a great crunch. The ginger gives it a sassy flare while the seeds and nuts add enough protein to kick your morning off right.
I like my granola in a tea cup with a little bit of milk, regular 2% or coconut depending on my mood. Mom likes hers with Greek yogurt.
Click here for a printable recipe!
3 cups gf oats
1/2 cup of sliced almonds
1/2 cup of sunflower seeds
1/2 cup shredded, unsweetened coconut
2 tablespoons ground flax seed
pinch of salt
1 tablespoon ground ginger
1/2 cup canola oil
1/2 cup agave nectar
2 cups fresh or dried blueberries
Prep Time: 10 minutes
Yields: 12 servings
Preheat oven to 300°F. Mix oats, almonds, sunflower seeds, coconut, flax seed, ginger, and salt together. Add canola oil and agave nectar until your mixture is covered. If you are using fresh blueberries, mix them in now. If you are using dried, mix them in after the oat mixture is cooked.
Thinly spread your granola across a cookie sheet. Brown in oven for 20 minutes. When the oats are a nice golden color, remove from the oven and add cranberries. Let granola cool completely and store in an airtight container. Refrigerate for up to two weeks.