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Robyn’s Wholesome Granola

 

My Wholesome Granola

Full of fiber and Omega-3 fatty acids, this whole-foods nutritious granola is perfect for children and adults!

Course Breakfast, Snack
5 minutes
1 hour 30 minutes
1 hour 35 minutes
10

  • 4 cup rolled oats not instant oats
  • 1 cup raw wheat germ
  • 1 cup shredded coconut bulk, not sugared
  • 1/2 cup GSG Organic Sprouted Flax
  • 1 1/2 cup nuts (walnuts, pecans, cashews, almonds, pumpkin seeds)
  • 1/2 cup dried fruit (cranberries, raisins, currants)
  • 1/4 cup sunflower seeds
  • 2 tbsp cinnamon
  • 1/2 cup raw honey
  • 1/2 cup molasses or Grade B maple syrup
  • 1/2 cup water
  • 1/2 cup coconut oil
  • 1 tbsp maple flavoring or vanilla

  1. Mix rolled oats, raw wheat germ, shredded coconut, GSG Organic Sprouted Flax, nuts, dried fruit, sunflower seeds, and cinnamon together in large bowl

  2. Stir together honey, molasses or maple syrup, water, coconut oil, and flavoring together on stove, heat until barely melted

  3. Pour liquid ingredients into dry ingredients and mix until evenly distributed

  4. Bake at 250°F, stirring well every 20 minutes for 45-90 minutes or until dry

  5. Serve granola with nut or rice milk plus 2 tbsp sprouted raw sunflower and alfalfa seeds mixed in to provide live digestive enzymes

  6. Keep in pantry for up to two weeks, or in fridge for up to six weeks

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