As we head into the cooler autumn months, you’re probably growing sick of breakfast smoothies and craving comfort food. Instead of grabbing bagels and muffins, I recommend satisfying some of these cravings through nutrient-rich and protein-packed granola. But packaged granolas can be high in sugar and processed ingredients. Making your own granola allows you to control the ingredients and cater to your own tastes and dietary needs. If you hate pumpkin seeds, then swap them out for another nut or seed. If you love cinnamon, then add some to the mix. If you want to add more fibre to your diet, add more chia and ground flax, or if you have a gluten allergy, then simply swap the oats for quinoa flakes.
Looking for a meaningful yet cost-effective holiday gift? Pick up a few Mason jars and fill them with this homemade granola. Making large batches at home allows you to buy cheaper, bulk ingredients and stretch your budget a little further.
Allergy friendly – gluten, soy, dairy and egg-free
2 cups gluten-free rolled oats or quinoa flakes
⅓ cup kasha (toasted buckwheat kernels)
⅓ cup pumpkin seeds, chopped
1 ½ tbsp ground flaxseed
2 tsp cinnamon
2 tbsp chia seeds
¼ cup water
1 ½ tbsp coconut oil, melted
¼ cup buckwheat honey
⅓ cup raisins
¼ cup flaked coconut
1) Preheat oven to 350º F.
2) Chop the pumpkin seeds.
3) In a small bowl, soak the chia in the water and let sit while you prepare the other ingredients.
4) Combine quinoa flakes, kasha, pumpkin seeds, flax, cinnamon, oil and honey – then add the soaked chia mixture once it has thickened.
5) Put granola on a baking pan lined with parchment paper and bake for 20 minutes, stirring occasionally. The granola should feel crunchy and dry when it is done.
6) Remove from oven. Stir in flaked coconut and raisins and store, or eat right away!
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