seedy oil free granola
At the beginning of the year, my friend decided that his strict coconut oil and nooch soaked popcorn diet probably wasn’t supplying all the nutrients necessary for an endurance athlete - or a human - and he proclaimed the month of January an oil-free era. As one with next-level determination does, he decided first and thought about the details second. “What am I going to eat when I get snacky?! Or, you know… just hungry?!” he asks. And just like that, I had a challenge. I set out to come up with easy grab-and-go snacks that satisfied his oil-free endeavor while tasting like something he’d want to eat all year long. Though it seemed kind of obvious, granola was at the top of my list. It took me a couple of tries, but I finally nailed a recipe that proved to be a keeper. This granola is crunchy, lightly sweet, and a delicious topping for oatmeal, yogurt, or nice cream, though his preferred method of eating is simply to shake it from the mason jar right into his mouth.
seedy oil free granola
makes about 2 1/2 cups
2 cups rolled oats
2 Tbs millet
2 Tbs hemp seeds
2 Tbs raw pumpkin seeds
1 Tbs ground flax seeds
1 Tbs chia seeds
1/4 cup slivered almonds
6 Tbs coconut butter, melted
1 tsp vanilla
1 Tbs maple syrup
1/2 tsp sea salt
dash of cinnamon
1) Preheat the oven to 325˚.
nuts & seeds
adapt to your tastes
2) Mix dry ingredients (all but the coconut butter, oil, vanilla, and maple syrup) in a large bowl.
put it all together
stir, stir, stir
3) Stir in remaining ingredients.
4) Spread in a thin layer on a cookie sheet lined with parchment paper.
one thin layer
ready for the oven
5) Bake 25 minutes, stirring halfway. Enjoy!
the finished product
and my hand-carved spoon by Jonny Builds
notes: This isn't a very sweet granola, so feel free to add additional maple syrup to amp that flavor up. Two or three tablespoons should do the trick. If you really want to add some zazz to it, throw in a handful of dried fruit, chocolate chips, or cacao nibs after you remove it from the oven. I like to think of this granola as more of a formula than a recipe. Feel free to sub your favorite nuts, seeds, or whole grain hot cereal flakes in equal amounts.
seedy oil free granola
makes about 2 1/2 cups
2 cups rolled oats
2 Tbs millet
2 Tbs hemp seeds
2 Tbs raw pumpkin seeds
1 Tbs ground flax seeds
1 Tbs chia seeds
1/4 cup slivered almonds
6 Tbs coconut butter, melted
1 tsp vanilla
1 Tbs maple syrup
1/2 tsp sea salt
dash of cinnamon
1) Preheat the oven to 325˚.
2) Mix dry ingredients (all but the coconut butter, oil, vanilla, and maple syrup) in a large bowl.
3) Stir in remaining ingredients.
4) Spread in a thin layer on a cookie sheet lined with parchment paper.
5) Bake 25 minutes, stirring halfway. Enjoy!
notes: This isn't a very sweet granola, so feel free to add additional maple syrup to amp that flavor up. Two or three tablespoons should do the trick. If you really want to add some zazz to it, throw in a handful of dried fruit, chocolate chips, or cacao nibs after you remove it from the oven. I like to think of this granola as more of a formula than a recipe. Feel free to sub your favorite nuts, seeds, or whole grain hot cereal flakes in equal amounts.
