This granola is seriously. So good.
And since this is the New Year and we’re all super serious about our super serious New Year’s resolutions, I made sure it was guilt free. No grains. No refined sugar. Nothing you’ll have to spend 2 hours working off at the gym tomorrow. Just chock-full of healthy goodies like walnuts and goji berries and chia seeds and coconut flakes*.
I actually think it’s better than the $7 granola my hubs insists on buying at Whole Paycheck every week. Which, I must admit, is actually kinda sorta really tasty. I just can’t justify spending $7 on grains mashed up and hardened into sinful little blocks of sugar when I can easily make it at home myself. Minus the grains. And the sugar.
But I did say yes to the nuts. Many yes’s because (as my mother likes to remind everyone at inappropriate times like in front of new boyfriends or really loudly in restaurants), I like nuts.
Confused? Join the club.
Anywho… since things just got awkward, I’ll be leaving you now to go indulge in my granola-eating devices.
*For all you “eeew coconut” people out there, I swear when you coat coconut in maple syrup and cinnamon and toast it until it’s perfectly golden and crispy, you can’t even tell it’s coconut. It’s more like the health nut’s version of Cinnamon Toast Crunch which, p.s., was totally my favorite cereal as a kid so I think I’m the perfect judge of this and you have to trust me.
1 c walnuts
1 c cashews
1 c coconut flakes
1/2 c goji berries
2 tbsp chia seeds
1/2 tbsp maca powder
1 egg white
2 tbsp water
3 tbsp melted coconut oil
1 tsp vanilla extract
4 tbsp maple syrup
1/2 tsp cinnamon
1/4 tsp salt
- Preheat oven to 300 degrees.
- Roughly chop walnuts and cashews. Add coconut, goji berries, chia seeds and maca powder.
- In a small bowl, whisk egg white with water until slightly frothy. Add coconut oil, vanilla, maple syrup, cinnamon and salt.
- Add the egg whites to the seed/nut mix and stir to combine.
- Spread in a thin layer on a parchment lined baking sheet.
- Bake 40 minutes, stirring halfway. Make sure to keep a sharp eye on it at the end to prevent burning.
Recipe adapted from here.