The Inspo: With one of my favorite granola brands being bought out by big food (not naming names 👀), I decided it was time to share my most beloved granola recipe here in the cooking club! I get hundreds of messages every year about this recipe as it’s so easy to make and is one of the best meal prep recipes to have on hand.
The Hero Ingredient: Coconut oil is a key ingredient here, as it helps to create that perfect crispy and chewy texture we love from granola! It has a lower moisture content than most oils so it solidifies when it’s cold - making it the perfect ingredient for this! It will also bring a richness to the flavor profile that is a must for competing with your favorite store bought brands.
Bai’s Tip: Use this recipe as a base. I love to swap out the dried fruit, the seeds, the nuts and even the type of nut butter depending on the season! Think dried cranberries and pumpkin seeds for fall, dried apricots and cashews for spring, etc. I love recipes like this because you really can make them into whatever suits your mood and can really help to build your confidence in the kitchen. *If your oven runs extra hot, check it every 5 minutes as this will burn!
Not sure yet? Start with a free trial and see what it feels like to have a seat at the table. 🥗
2 cup rolled oats (gf if needed)
3/4 cup chopped pecans or cashews
3/4 cup dried blueberries
1/2 cup creamy nut butter of choice (almond or peanut)
1/4 cup melted coconut oil
1/4 cup pumpkin seeds
1/3 cup maple syrup
2 tbsp flax seeds
1 tbsp cinnamon
1/4 tsp salt
THE METHOD:
Preheat oven to 350*F.
In a large mixing bowl, add all of your ingredients. Mix well and pour onto a large sheet pan lined with parchment paper. Make sure to press down and evenly distribute onto the pan.
Bake for 10 minutes. After 10 minutes, take out of the oven and mix around. Put back into the oven for 10 more minutes.
Remove from the oven, let cool completely and store in a mason jar.
Enjoy!
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