Sugar-Free Granola

One of my favorite breakfasts is granola with yogurt and fresh fruit. Yet, when looking at the sugar content of those three items, I’m surprised I haven’t been admitted to a hospital for a sugar-induced coma. This recipe is a salute to a delicious breakfast that is more wholesome. And as an added benefit, more complex in flavor, and not at all cloying like a store-bought version is.

4 cups rolled oats
1 cup roughly chopped, raw almonds
3/4 cup sunflower seeds
1/4 cup mélange of flax and sesame seeds
1 tbsp wheat germ
1/3 cup honey
2 1/2 tbsp heated coconut oil
cinnamon to taste

Preheat the oven to 350 degrees.
Mix the dry ingredients together.
Then add in the honey and coconut oil, making sure to coat the mixture evenly.
Spread evenly on a baking sheet, and cook for 45 minutes. For even baking, turn every 5-8 minutes during the first 30 minutes, and every 3-5 minutes for the last 15 minutes of baking.
Let the granola cool completely before using.

Oh the aromas that wave by as you open the oven….it’s reminiscent of drinking spiced tea by your grandmother’s hearth while the Blizzard of 1888 howls outside.


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