Nothing beats the taste of fresh homemade granola. It is the perfect snack food to reach for during a day in the office or while on the go. It can be eaten for breakfast or used as a delicious and healthy topping on your smoothie or ice cream.
This recipe creation was inspired by my time working at the vegan and gluten-free Bunner's Bake Shop, in Toronto. It was there where I learned the foundational skills for making classic delicious sweet treats.
4 cups whole oats
2 tbsp cinnamon
1/2 tsp sea salt
1 cup pumpkin seeds
1/2 cup coconut flakes
2/3 cup honey and/or agave
1/2 tsp vanilla extract
1 tbsp peanut butter
1/3 cup & 1 tsp Silkeny coconut oil
3/4 cup dried cranberries
1/2 cup chopped almonds
1/2 cup chopped apricots
Preheat your oven to 300º F and spread approximately 1 tsp of coconut oil evenly onto two baking sheets.
In a large bowl, mix the oats, cinnamon and salt. Add the coconut flakes and pumpkin seeds. In a smaller bowl or measuring cup, mix the honey (or agave), vanilla and peanut butter. Add this sweet mixture with the dry ingredients and toss everything together until everything is evenly coated.
Split the mixture between the two baking sheets and make sure that everything is spread evenly onto each pan.
Bake for 25–30 minutes, making sure to diligently check and gently stir it every 10–12 minutes.
After it has been baked let the granola cool and harden for about 30 minutes before mixing in your toppings. We recommend adding cranberries, chopped almonds and apricots. Store in an airtight container at room temperature for up to 2 weeks.