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Granola. I dig it.

It’s true you can easily find granola in basically every bulk section. Once you’ve tried homemade, though, you can’t go back.

Or so my taste buds tell me.

I rarely go shopping specifically for granola ingredients, but rather do a pantry clean out type of granola.

I’m calling this one blood orange only because I have some gifted blood orange olive oil that really needs to be used. My general granola strategy is to stick within a certain flavor profile. This one contains:

  • Rolled Oats (duh)
  • Shredded Coconut Flakes – unsweetened
  • Sunflower Seeds
  • Sesame Seeds
  • Millet
  • Cacao Nibs
  • Maple Syrup
  • Peanut Butter
  • Coconut Oil
  • Blood Orange Olive Oil

Also, I don’t like my granola browned much at all so I choose the low and slow method of baking at about 300F for maybe 30 minutes with plenty of stirring. You will get bigger chunks if you don’t stir, but I don’t like risking getting any dark brown spots.

If you like dried fruits in your granola, leave them out until it is baked or else you will have blackened char instead of fruit.

I also really try to keep the most obvious ingredient shining through so as not to get buried under 17 kinds of nuts and fruits. I start with a bowl mostly full of oats and just start adding ingredients as I want them. Then end with any liquid sweetener and oil. I think oil is the key to making granola spectacular.

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So yummy topped with homemade cashew-almond milk!

I’m considering trying a savory granola. Any recommendations?

Peace and love,

Kristan

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