I've been baking the same amazing granola since going on a Coastal Healing retreat with Lauren Marshall, but that was two years ago and I decided that it was time to try something new.
I Googled around and found this delicious recipe that I adapted from bonappetit.com. It's gluten free but not vegan because of the honey and butter... and not quite as hearty and protein rich as Lauren's but I made a few changes that decreased the sugar content and increased the healthy fats and protein goodness. Pair this with a full fat plain greek yogurt in the morning and it should hold you until lunch!
- 1/4 cup unsalted butter
- 1/4 cup melted coconut oil
- ¼ cup maple syrup + honey mixture
- 2 teaspoons vanilla extract
- ½ cup pecans
- 2 cups large flake oats
- ½ cup raw pumpkin seeds (pepitas)
- ½ cup unsweetened coconut flakes
- 1/4 cup sunflower seeds
- 1/4 cup chia seeds
- 1 teaspoon finely grated orange zest
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup dried cranberries or raisins
1. Preheat oven to 275°. Melt butter in a medium saucepan over medium heat and let bubble (stir often so it doesn't burn) for a couple of minutes. Remove from heat and whisk in maple syrup/honey mixture, coconut oil, and vanilla. Set aside.
2. Pulse pecans in a food processor until almost a powder (you should have only a few larger pieces remaining). Combine pecans, oats, pumpkin seeds, chia seeds, sunflower seeds, coconut, orange zest, cinnamon, and salt in a large bowl; drizzle in butter mixture and toss to combine.
3. Spread out granola on a parchment-lined rimmed baking sheet and bake, tossing occasionally, (I tossed every 10 minutes) until golden brown, approximately 40 minutes (mixture will still look wet but will dry as it cools). Let granola cool on baking sheet, then break into clusters. Mix in cranberries or raisins.