I am reminded daily that homemade alternatives to the bagged and processed grocery items are immensely superior! This granola stacks up to the very best, highest-end granola you can find in the stores. Even if the taste alone wasn't enough, homemade granola is more cost efficient and I get to control the ingredients! I've created two versions of granola, one chocolate and one traditional. The sweetness from the honey shines through each and every bite while every so often you'll get a hit of salt. If sea salt caramel is your pleasure, you simply won't be disappointed!
Best of all, this granola is made with only good for you foods and will have you bursting out of bed at the thought of a scrumptious bowl for breakfast. I snack on this granola throughout the day, top with almond milk and eat like cereal or sprinkle a generous portion on my smoothie bowls. No matter the vehicle used to get this granola in your tummy- just do it!
The clusters are made with oats, almonds, pumpkin seeds, chia seeds and coconut flakes all held together by coconut oil, honey and vanilla extract! These little nuggets are bursting with plant protein, omega 3 acids, fiber and vitamins which means it will keep you going until lunch with energy and no hunger in sight.
Honey & Sea Salt Granola
- 1 cup unsweetened coconut flakes
- 1 cup traditional oats
- 1/2 cup pumpkin seeds
- 1/2 cup slivered almonds
- 3 tbl chia seeds
- 1 tbl coconut sugar
- 3/4 tsp ground cinnamon
- 1/2 tsp fine sea salt
- 1/2 cup honey
- 2 tbl extra virgin coconut oil
- 1/2 tbl vanilla extract
- 1 tsp sea salt flakes such as Maldon
- Preheat oven to 300 degrees.
- Line a large baking sheet with parchment paper.
- Melt honey, coconut oil and vanilla extract over medium heat and whisk until incorporated, about five minutes.
- Combine oats, coconut flakes, pumpkin seeds, chia seeds, slivered almonds, coconut sugar, cinnamon and fine sea salt in a large bowl.
- Pour wet ingredients into dry ingredients and mix until thoroughly combined.
- Pour granola onto parchment lined baking sheet and press until you've got an even layer of granola. It should be about 1/4 inch thick.
- Bake for 20 minutes. Remove from oven and sprinkle sea salt flakes over top. Press flakes into granola once slightly cooled as to not burn yourself!
- Let cool for five minutes and then slide parchment paper off of baking pan to cool completely.
- Once cooled, break apart into chunks.
- Store in an airtight container in the fridge!
**If you'd like to make these chocolate, add 2 tbl of cacao powder to wet ingredients and whisk to combine.
BONUS- The coconut oil hardens when you refrigerate the granola which means that when sneaking bites from the bag throughout the day- this granola literally MELTS in your mouth. YUM!