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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

  • 8
    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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