Granola Recipe

If you’re ok with grains and are not on a candida diet here’s a granola recipe that is from Robyn (green smoothie girl) that is nice to have at home when you have little ones (or teenagers) and love the convenience of store bought processed cereals but value great health.

Puffed processed grain cereal is just not the way to start the day from a sustainable energy, healthy balanced mood/blood sugar and brain health perspective and is best as a “for fun” exception rather than the rule. Check the ingredients as there are good whole food granolas out there but don’t let “gluten-free” be the only selling point as these can be full of processed corn and sugar and the overprocessed puffed grains.

Here’s one that still has natural sugars in it but with lots of good fiber and whole food to give it a good balance of yummy and healthy!

  • 8 cups whole rolled oats

  • 1 cup wheat germ

  • 1 cup shredded coconut

  • 1/2 cup Organic Sprouted Flax

  • 1 1/2 cup nuts ( pecans, almonds, pumpkin seeds)

  • 1/2 cup dried fruit (cranberries, raisins)

  • 1/4 cup sunflower seeds

  • 2 tbsp cinnamon

  • 1/2 cup raw honey

  • 1/2 cup Grade B maple syrup

  • 1/2 cup water

  • 1/2 cup coconut oil

  • 1 tbsp vanilla extract

  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

Monika HerwigComment