About the Recipe
Ingredients
3 cups rolled oats (high fiber)
1/2 cup chopped walnuts (high in omega 3's, antioxidants and fiber)
1/2 cup chopped almonds (high in antioxidants)
1/4 cup pepitas or sunflower seeds (this recipe I used sunflower seeds) (high in antioxidants)
1/4 cup ground flax seeds (high in omega 3"s)
1 tsp. cinnamon (an antioxidant and an anti-inflammatory)
1/2 cup maple syrup (high in antioxidants)
1/8 cup coconut oil (an anti-inflammatory *see note below)
1 tsp. vanilla extract
*coconut oil can act as an anti-inflammatory, but it is high in saturated fat which has the potential to raise cholesterol so I use coconut oil sparingly.
Preparation
Preheat oven to 300 degrees Fahrenheit
Line a large sheet pan with parchment paper or a silicone baking sheet and set aside
In a large mixing bowel, add all the dry ingredients including the cinnamon and mix well
In a small mixing bowel or measuring cup melt the coconut oil so that it is in liquid form
Add the maple syrup and vanilla extract to the coconut oil and mix well
Pour the maple syrup, coconut oil, and vanilla extract mixture over the large bowel of dry ingredients and mix well until all the ingredients are coated
Spread the mixture on the prepared baking sheet and gently press down to encourage the granola to form clusters
After 20 minutes of baking flip the granola to ensure even baking and bake for the additional 1o minutes.
The granola should be golden brown at 30 minutes. Take it out of the oven, gently press down on the granola again and let it cool completely before removing it from the pan. This will allow for clustering of the granola.
When completely cool, store in an airtight container for up to 3 weeks, no need to refrigerate. The granola could also be frozen in a freezer safe bag for up to 3 months.